Recipe: Classic Chicago Dogs

These loaded hot dogs come from one of the Midwest’s most famous cities. The poppy seed bun is a must.

Classic Chicago Dogs

Classic Chicago Dogs


  • 6 split hot dog buns
  • 3 tablespoons melted unsalted butter
  • 1 tablespoon plus 1 teaspoon poppy seeds
  • 6 all-beef hot dogs
  • 6 dill pickle spears
  • 12 tomato wedges
  • Yellow mustard
  • Sweet relish
  • 1 small white onion, finely chopped
  • 6 pepperoncini peppers, sliced into rings


  1. Brush outsides of buns with butter; sprinkle with poppy seeds. Bake buns, split sides down, at 350 degrees until warm and slightly toasted, about 5 minutes.
  2. Warm hot dogs in boiling water for 5 minutes and then transfer to buns.
  3. Arrange a pickle on 1 side of each hot dog and 2 tomato wedges on the other side. Squirt mustard over each hot dog and top with a dollop of relish.
  4. Top each hot dog with chopped onions, pepperoncini rings and a sprinkle of celery salt.


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