Chicago Dog Recipe (Taste of the Town)

by Austin Carter

New Recipe

Course: Main Course Cuisine: American Prep Time:5minutes   Cook Time:10minutes   Total Time:15minutes   Calories: 432kcal Author: Austin Carter

Windy City’s Chicago Dog Recipe

– Large Skillet


– 4 tbsp unsalted butter – 4 all-beef hot dogs, preferably bun-length – 1/4 cup sweet pickle relish – 1 small tomato, halved and thickly sliced lengthwise – 4-8 sport peppers – 4 split poppy seed hot dog buns – Yellow mustard


– 1 small white onion, small-diced – 4 dill pickle spears – Celery salt


– Melt butter in a skillet over medium heat. – Gently flatten hot dog buns and toast them in the butter until lightly golden. – Remove buns and set aside.


– Increase heat to medium-high and add more butter to the skillet. – Cook hot dogs until browned and crispy on all sides. – Place cooked hot dogs in toasted buns.


– Top with mustard, relish, onions, tomato slices, pickles, and sport peppers. – Sprinkle with celery salt and serve immediately.


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