Chicago Dogs
- PREPARE:
- 8
- Coney buns, split
- 1
- egg white
- Poppy seeds
- GRILL:
- 8
- natural casing hot dogs
- ASSEMBLE:
- Prepared yellow mustard
- 1/2
- cup sweet pickle relish (tinted with 2 drops each green and yellow food color, if desired)
- 1/2
- cup minced onion
- 16
- small pickled peppers (called "Sport" peppers)
- 8
- tomato slices, halved (1/2-inch thick)
- 8
- dill pickle spears
- Celery salt to taste
- 8 Coney Buns - split
- 1 Egg White
- Poppy Seeds
- 8 Natural Casing Hot Dogs
- Prepared Yellow Mustand
- 1/2 cup sweet pickle relish (tinted with 2 drops each green and yellow food color, if desired)
- 1/2 cup minced onion
- 16 small pickled peppers (called "Sport" peppers)
- 8 tomato slices, halved (1/2-inch thick)
- 8 dill pickle spears
- Celery salt to taste
- Preheat grill to medium-high.
- Prepare buns, if desired (see first step photo).
- Grill hot dogs until well marked and heated through, 4-5 minutes.
- Assemble dogs by placing them in buns, then drizzle with mustard and top with relish, onion, and 2 peppers. Tuck 2 tomato halves on one side of each dog, along with a pickle spear; sprinkle with celery salt before serving.
coney buns, egg white, seeds, grill, natural casing, assemble, yellow mustard, sweet pickle, onion, peppers, tomato, dill pickle, celery salt, coney, egg, sweet pickle, onion, peppers, tomato, pickle spears, celery salt
Taken from www.epicurious.com/recipes/member/views/chicago-dogs-51313001 (may not work)