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Jamie's Chicago-Style Hot Dogs

Makes: 8 servings
Serving size: 1 hot dog Yield: 8 hot dogs
Start to Finish 20 mins
Jamie's Chicago-Style Hot Dogs
  • 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 1/4 pounds  all-beef hot dogs, grilled (directions below)
  • 8  hot dog buns, preferably poppy seed

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 (g) 60,
  • Cobalamin (Vit. B12) (g) 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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