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The Chicago Dog




Source of Recipe


"Born To Grill"


Recipe Introduction


Chicago dogs are definitely a two-fisted meal. If the condiments aren't oozing ominously toward your wrists, you haven't heaped them high enough.




List of Ingredients




8 all-beef Wieners
8 Poppyseed Hot Dog Buns, preferably bakery-made
Yellow Ballpark Mustard
Chopped Cucumber
Sport Peppers or Pepperoncini, chopped
Chopped Onion
Chopped red-ripe Tomato
Celery Salt
Dill Pickle Spears, optional


Recipe



Fire up the grill, bringing the temperature to high (1 to 2 seconds with the hand test).
Grill the wieners uncovered for 3 to 5 minutes over high heat until deeply browned, rolling to crisp all surfaces.
Toast the buns at the same time on the edge of the grill.
Place the dogs on the toasted buns and top each with a good squiggle of mustard. Then pile on, in approximately equal portions, generous spoonfuls of cucumber, peppers, onion and tomato.
Sprinkle celery salt over each bulging bun. Serve with dill pickle if desired.
Serves 8.
Per hot dog: 310 calories; 16.2 g fat (5.1 g saturated fat; 47 percent calories from fat); 28.7 g carbohydrates; 135 mg cholesterol; 979 mg sodium; 10 g protein; 2.5 g fiber.