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 (on my Weber grill!). 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 some hot dogs. Nothing beats that great grill flavor. It just can’t be reproduced indoors. And that grill flavor comes thru in every bite. So yeah, these aren’t the true Windy City classic. But boy oh boy is it ever delicious!
This grilled Chicago hot dog really came out great. I loved the fresh veggies on it. That cold crunch really added a lot to the taste. And it’s a great fresh contrast to the smoky grilled hot dog. This is a great twist on the classic.
Also try my southwestern hot dog.
Grilled Chicago Hot Dog
Ingredients
- 2 hot dogs
- 2 hot dog buns poppy-seed
- ½ dill pickle diced
- ½ cucumber diced
- 2 tablespoons white onion diced
- 4 slices tomato
- 2 tablespoons sweet pickle relish
- 4-6 peperoncini diced
- 1 tablespoon prepared mustard
- 1 teaspoon 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.
Nutrition
Nutritional values are approximate.
