Classic Chicago-Style Hot Dog
A traditional Chicago-style hot dog featuring all the classic no-cook toppings layered on a steamed poppy seed bun with a juicy beef hot dog. Ready in under 10 minutes, perfect for a quick, flavorful lunch.
Ingredients
Check ingredients as you go.
- Hot Dogs
- Buns
- Toppings
Let’s make it
Hot Dogs
Heat the beef hot dogs according to package instructions, either by boiling, microwaving, or steaming. No additional cooking required for toppings.
Buns
Warm the poppy seed buns by steaming them lightly or microwaving wrapped in a damp paper towel until soft and warm.
Assembly
Place each cooked hot dog inside a warmed poppy seed bun.
Toppings
Add 1 tablespoon of yellow mustard evenly on each hot dog.
Toppings
Sprinkle about 1.5 tablespoons of finely chopped onions over the mustard on each hot dog.
Toppings
Spread approximately 1 tablespoon of sweet pickle relish on top of the onions on each hot dog.
Toppings
Add two fresh tomato slices and one dill pickle spear to each hot dog, placing them inside the bun alongside the hot dog.
Toppings
Top each hot dog with one or two sport peppers for authentic Chicago flavor.
Toppings
Lightly sprinkle celery salt over the assembled hot dogs to taste.
Tips & notes
Use fresh, high-quality beef hot dogs and poppy seed buns for authenticity. Adjust the amount of sport peppers and celery salt to your preferred spice level. To steam buns quickly, place them in a microwave with a damp towel for about 15 seconds.
Saving it for later
Store any leftover components separately in airtight containers in the refrigerator and consume within 3 days. Avoid storing assembled hot dogs as the buns may become soggy.
Reheating
Reheat leftover hot dogs by briefly microwaving (about 30 seconds) or warming in a hot skillet. Do not reheat assembled hot dogs to preserve bun texture; reheat components separately and assemble fresh.
