Whether they’re called Chicago Red Hots, Depression Dogs, or just Chicago-style hot dogs, these franks are said to be “dragged through the garden” due to their many hot dog toppings. A city that sports more hot dog purveyors than you can imagine, Chicago loves their very specifically formulated hot dog style best. In fact, a true Chicago-style hot dog downright requires 7 toppings (you can read more on those below). While they are known for being a meal on their own, these dogs would make a marvelous crowd-pleasing lunch with spicy potato chips, onion rings, cheese fries, or Italian pasta salad. Don’t forget to polish off the meal with some fudgy brownies, another handheld Chicago creation. And for your own sake, put away the ketchup!
What is different about a Chicago-style hot dog?
In order for it to be considered a Chicago-style hot dog, it must be a snappy natural-casing all-beef hot dog on a soft poppy seed bun, piled with yellow mustard, neon green relish, chopped raw onion, a dill pickle spear, tomato slices, sport peppers, and a dash of celery salt. Outside of Chicago, it might be difficult to find a plain poppy seed bun so this recipe gives some quick instructions to doctor up regular buns with egg wash and poppy seeds.
Why is the pickle relish bright green?
The neon green sweet relish is made with regular ol’ relish mixed with blue and yellow food coloring for an eye-popping color. This is optional, of course, but is an iconic part of the look.
What is a sport pepper?
Relatively mild and briny sport peppers are available in most stores in the pickle section but can be substituted with pepperoncinis, pickled banana peppers, pickled jalapeños, or pickled serrano peppers.
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- Yields:
- 8 serving(s)
- Prep Time:
- 5 mins
- Total Time:
- 20 mins
Ingredients
- 8
hot dog buns
- 1
large egg, lightly beaten
- 2 tsp.
poppy seeds
- 1/3 c.
sweet pickle relish
1 or 2 drops blue and yellow food coloring (optional)
- 8
natural casing all-beef hot dogs
Yellow mustard
- 1/2
medium white onion, finely chopped
- 2
vine-ripened tomatoes, sliced 1/4-inch thick and cut in half
- 8
dill pickle spears
- 1/2 c.
sport peppers
Celery salt, for sprinkling
- Nutrition Information
- Per Serving (Serves 8)
- Calories308 Fat16 gSaturated fat6 gTrans fat0 gCholesterol46 mgSodium994 mgCarbohydrates29 gFiber2 gSugar8 gProtein11 gVitamin D1 mcgCalcium128 mgIron3 mgPotassium302 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Step 2Space the hot dog buns out on the prepared baking sheet. Brush the tops evenly with the beaten egg (there will be some left). Sprinkle the buns evenly with the poppy seeds.
- Step 3Bake until the buns are shiny and the egg is set, 5 to 7 minutes.
- Step 4In a small bowl, combine the pickle relish with the food coloring, if using.
- Step 5Fill a large stock pot with 2 cups of water and fit with a steamer basket. Bring to a simmer. Add the hot dogs, cover, and steam until hot, 5 to 7 minutes. Pile the buns on top of the hot dogs in batches, careful not to let the buns touch the steamer basket, and cover until the buns are soft and warm, about 2 minutes.
- Step 6To assemble, place the hot dogs in the buns and top with mustard, relish, and onion. Nestle 2 tomato halves on one side of the hot dog and a pickle spear on the other. Top with 2 or 3 sport peppers and a sprinkle of celery salt. Serve immediately.
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