Recipe
Chicago-Style Hot Dog
Experience an iconic American classic. The Chicago-Style Hot Dog showcases a perfectly grilled Boar's Head® Uncured Beef Frankfurter nestled in a poppy seed bun with a garden of traditional toppings—fresh tomato, tangy Kosher Dill Pickle, sweet pickle relish, diced white onion, hot bell pepper, a whisper of celery salt, and a drizzle of Boar's Head® 54% Lower Sodium Yellow Mustard.
Total Time18 mins
Ingredients
1package
Uncured Beef Frankfurters - Skinless, (8-count)8
Poppy seed hot dog buns1
Large ripe tomato, sliced8
Kosher Dill Pickle Spears½cup
Sweet pickle relish½
White onion, finely diced1
Hot bell pepper, sliced into rings½tspn
Celery saltInstructions
- 01Preheat your grill to medium-high heat.
- 02Remove the Boar's Head® Uncured Beef Frankfurters from the package and place individual franks on the preheated grill. Grill to your desired preference, approximately 4–5 minutes, turning occasionally to ensure even browning and light caramelization.
- 03Lightly place the poppy seed hot dog buns on the grill for 1–2 minutes, cut-side down, until warmed and lightly toasted.
- 04While the frankfurters and buns grill, slice the large ripe tomato into thin slices and finely dice the white onion. Slice the hot bell pepper into rings, removing the seeds.
- 05Place one tomato slice and one Boar's Head® Kosher Dill Pickle Spear in the bottom of each toasted poppy seed bun, creating a flavorful base.
- 06Place each grilled Boar's Head® Uncured Beef Frankfurter on top of the tomato and pickle.
- 07Generously top each frank with approximately ⅛ cup of sweet pickle relish, distributing it evenly.
- 08Sprinkle each frank with a portion of the finely diced white onion.
- 09Place hot bell pepper rings on top.
- 10Lightly dust each hot dog with a small pinch of celery salt.
- 11Drizzle each hot dog with Boar's Head® 54% Lower Sodium Yellow Mustard in a delicate zigzag pattern and serve immediately.
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