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.
These 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
- 2 hot dogs
- 2 hot dog buns poppy-seed
- 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
- 1 tablespoon prepared mustard
- 1 teaspoon Celery salt
- 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.
Nutritional values are approximate.