Chicago-Style Hot Dog

Ingredients

• 6 all-beef hot dogs
• 6 poppy seed hot dog buns
• 6 tbsp neon green sweet pickle relish
• 6 tsp yellow mustard
• 1/2 cup finely diced white onion
• 2 ripe tomatoes, cut into thin wedges
• 3 dill pickle spears, halved lengthwise
• 12 pickled sport peppers
• 2 tsp celery salt

Before you cook

• Dice the onion fine.
• Cut the tomatoes into 12 thin wedges.
• Halve the pickle spears the long way so each sandwich gets a slim baton.
• Set every topping out in its own bowl before you cook anything, because the assembly goes fast.

Steps

1. Bring a wide pot of water to a bare simmer, not a boil, since a hard boil splits the casings.
2. Slip the hot dogs into the water and cook them for 6 minutes, until plump and heated through.
3. Set the buns in a steamer basket over the same pot, cover, and steam them for 2 minutes until soft and pillowy.
4. Lay a hot dog in each warm bun.
5. Squeeze a line of yellow mustard along one side of the frank.
6. Spoon a tablespoon of the green relish along the other side.
7. Scatter diced onion over the top.
8. Tuck a pickle spear between the frank and one side of the bun, then press two tomato wedges against the other side.
9. Add two sport peppers to each dog.
10. Finish with a hard pinch of celery salt over everything and serve at once.