Chicago is as picky about hot dogs as New York is about pizza. The toppings aren’t just specific, but the order they go on is important too. It’s been “dragged through the garden,” as the locals say, and we love it so very much. Poppy seed hot dog buns and sport peppers are hard to find outside of the Windy City, so we made our own buns and used another pickled green pepper in its place (don’t hate us).
4 hot dog buns
4 hot dogs
3 tablespoons melted butter
1 tablespoon poppy seeds
1 tablespoon yellow mustard
1/4 cup pickle relish
1/4 white onion, finely chopped
1 tomato, sliced into half moons
4 pickle spears
8 sport peppers
1/2 teaspoon celery salt
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