American Kitchen Classic Chicago Style Hot Dog

• 6 hot dog buns or 6 hoagie rolls, split
• 3 tablespoons unsalted butter, melted
• 1 tablespoon poppy seed
• 1 teaspoon poppy seed
• 6 all-beef hot dogs (Vienna Beef is recommended)
• 6 dill pickle spears (Claussen Kosher Dill is recommended)
• 12 tomatoes, wedges
• yellow mustard (Frenchs or Plochmans is recommended)
• sweet relish
• 1 small white onion, finely chopped
• 6 (1 1/2 inch) pickled hot green chili peppers (Vienna Sport Peppers) or 6 pepperoncini peppers
• celery salt, to taste

1. Brush outsides of the hot dog buns with butter and sprinkle with poppy seeds. Bake, split sides down, at 350 degrees F until warm, about 5 minutes. Set aside.
2. Boil water and then throw all-beef hot dogs in and simmer for about five minutes, until the dog floats. Transfer to buns.
3. Arrange a dill pickle spear in crevice between the bottom of the bun and the hot dog and 2 tomato wedges in crevice between the top of the bun and the hot dog. Squirt yellow mustard over each in a zigzag; top with a generous dollop of sweet relish.
4. Divide onion among hot dogs. Top each with a sport pepper or a peperoncino. Sprinkle with celery salt. Serve.

hot dog buns, unsalted butter, poppy seed, poppy seed, vienna, pickle, tomatoes, yellow mustard, sweet relish, white onion, green chili peppers, celery salt

Taken from www.food.com/recipe/american-kitchen-classic-chicago-style-hot-dog-472380 (may not work)