Chef notes
This recipe pays homage to the classic Chicago-style hot dog but turns it into sandwich form using most of the traditional toppings to create a delectable relish. Growing up in Chicago, hot dog sandwiches were a classic meal in my household. When we didn't have buns lying around, we would use white bread.
Technique tip: Spread relish and mustard on both sides of bread for maximum flavor.
Ingredients
- 1 dill pickle spear, diced
- 3-4 sport peppers, thinly sliced
- 1 tablespoon bright green sweet relish
- 1 teaspoon poppy seeds
- 1 tablespoon neutral oil
- 2 kosher beef hot dogs, cut in half lengthwise
- 1-2 tablespoons yellow mustard
- 2 slices white or potato bread
- 1 small beefsteak tomato, sliced
- 1 small white onion, thinly sliced
- 1/2 teaspoon celery salt
Preparation
For the spicy pickle and poppy seed relish:
In a medium bowl, combine all the relish ingredients and toss together with a spoon. Set aside.
For the hot dogs:
In a heavy bottomed cast-iron skillet over a medium heat, add 1 tablespoon neutral oil. Once hot, add hot dogs, cut-side down, and cook 2-3 minutes per side until warmed through and the exterior begins to brown.
Spread mustard and relish on both slices of bread. Place hot dogs down on one slice of bread, followed by sliced tomato and sliced onion. Season with celery salt. Close the sandwich and serve immediately.
