Chicago Dog


Some traditions you just don't mess with, and a Chicago dog is one of them. All-beef frankfurters are "dragged through the garden," meaning they're piled with a bunch of veggie condiments. Try rocking these dogs at home for your next casual buffet.


  • 6 split hot dog buns

  • 3 tablespoons melted unsalted butter

  • 1 tablespoon plus 1 teaspoon poppy seeds

  • 6 all-beef hot dogs

  • 6 dill pickle spears

  • 12 tomato wedges

  • Yellow mustard

  • Sweet relish

  • 1 small white onion, finely chopped

  • 6 sport peppers or peperoncini

  • Celery salt


  1. Brush outsides of buns with butter; sprinkle with poppy seeds.

  2. Bake, split sides down, at 350 degrees until warm, about 5 minutes.

  3. Warm hot dogs in boiling water for 5 minutes; transfer to buns.

  4. Arrange a pickle on 1 side of each hot dog and 2 tomatoes on the other side.

  5. Squirt mustard over each in a zigzag; top with a dollop of relish.

  6. Divide onion among hot dogs.

  7. Top each with a sport pepper or a peperoncino. Sprinkle with celery salt.


Cook's Notes

You can make up a platter of the dogs, but it's also fun to arrange the toppings in bowls and let your friend do the rest.

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