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Jamie's Chicago-Style Hot Dogs
Ingredients
- 2 medium ripe tomatoes
- 16 pepperoncini peppers (in Chicago, they're called "sport" peppers)
- Yellow mustard
- 1/2 cup finely chopped white onion
- 1/2 cup sweet pickle relish
- Celery salt
- 8 1/4pounds all-beef hot dogs, grilled (directions below)
- 8 hot dog buns, preferably poppy seed
Directions
1. Cut each tomato crosswise into 1/4-inch slices, then cut each slice in half to make half moons.
2. Prepare the remaining toppings.
3. Place a grilled hot dog in each bun. Tuck two tomato slices between each hot dog and bun. Add two peppers, one on each side of each hot dog. Spread a generous amount of mustard on top and scatter one tablespoon each of chopped onion and pickle relish over each hot dog, or to taste. Finish with a generous dash of celery salt. Makes 8 hot dogs.
From the Test KitchenBasic Hot Dog Grilling:
- With a sharp knife, make a few shallow slashes in each hot dog. On gas or charcoal grill, grill hot dogs directly over medium heat with lid closed, until lightly marked on outside and heated through-5 to 7 minutes-turning occasionally. During last minute of grilling, toast buns.
Nutrition Facts
(Jamie's Chicago-Style Hot Dogs)
- Servings Per Recipe 8,
- cal. (kcal) 534,
- Fat, total (g) 36,
- chol. (mg) 60,
- sat. fat (g) 14,
- carb. (g) 35,
- Monosaturated fat (g) 17,
- Polyunsaturated fat (g) 2,
- fiber (g) 2,
- sugar (g) 12,
- pro. (g) 18,
- vit. A (IU) 437,
- vit. C (mg) 5,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 5,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 60,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 2097,
- Potassium (mg) 318,
- calcium (mg) 91,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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