Grilled Chicago Hot Dog

This is my take on a grilled Chicago hot dog. Now, don’t email me telling me I’ve broken some cardinal rule by grilling these. I’ve had “real” Chicago dogs and love them, but if it’s not -45 F outside, I’m going to fire up a grill when I make hot dogs.

Grilled Chicago Hot DogThese hot dogs really came out great. I love the fresh veggies on them. That cold crunch really adds a lot to the taste. When I have a craving for a more traditional version of the Chicago dog, I head on down the street to DJ’s Hot Dog Company.

Grilled Chicago Hot Dog

Boil the dogs for a classic version, or grill them for a little more pop!
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Mike

Ingredients

  • 2 large hot dogs
  • 2 poppy-seed hot dog buns
  • 1/2 dill pickle diced
  • 1/2 cucumber diced
  • 2 tablespoons white onion diced
  • 4 slices tomato
  • 2 tablespoons sweet pickle relish
  • 4-6 pepperoncini peppers diced
  • Mustard
  • Celery salt

Instructions

  • Grill or boil the dogs.
  • Lightly toast the poppy seed buns (Note: If you can't find poppy seed buns in the store, lightly brush or spritz regular buns with olive oil and sprinkle with poppy seeds. Place under the broiler or on the grill to toast them up.)
  • Top the buns with the remaining ingredients, sprinkling with the celery salt last.