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Title: Chicago-Style Hot Dogs
Categories: Breads, Beef, Vegetables, Chilies
Yield: 4 servings

4 tb Unsalted butter
4 Split poppy seed hot dog
- buns
4 All-beef hot dogs;
- bun-length
Yellow mustard
1/4 c Sweet pickle relish
1 sm White onion; in small dice
1 sm Tomato; halved, thick sliced
- lengthwise
4 Dill pickle spears
8 Sport peppers
Celery salt

In a large skillet over medium, melt 2 tablespoons
butter. Without splitting them in half completely,
gently flatten the hot dog buns and place them seam-side
up in the pan. Move them around to catch all the melted
butter and cook until very lightly toasted at the edges,
1 to 3 minutes. Remove the buns and set aside.

Raise the heat to medium-high and add the remaining 2
tablespoons butter to the pan. When the butter is
melted, add the hot dogs and cook, rolling occasionally
until all sides are browned and looking crispy, 3 to 5
minutes.

Place the cooked dogs in the buns and top each with as
much yellow mustard, relish and onion as you like. On
one side of each dog, place a couple of tomato slices;
on the other side, place a single pickle spear. Top with
as many sport peppers as you can handle. Generously
season with the celery salt and serve immediately.

By: Eric Kim

Yield:4 servings

RECIPE FROM: https://cooking.nytimes.com

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