Chicago Dogs
with Fries & Fixin's
They call it “dragged through the garden” for a reason – and we’re all in. This is our spin on the iconic Chicago-style hot dog: a ballpark favorite packed with tangy mustard, sweet relish, tomatoes, onions, pickled peppers, and a dill pickle spear. And while the classic is served on a poppy seed bun, we sprinkle those signature seeds right on top with celery salt. Midwest nostalgia, reimagined.
Nutrition (per serving)
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INGREDIENTS
- 1 russet potato, cut into 8 wedges
- 2 hot dogs
- 2 hot dog buns, sliced
- 4 yellow mustard packets
- 2 sweet relish packets
- 1 yellow onion, peeled and diced
- 2 dill pickle spears
- 1 Roma tomato, cut into wedges
- 6 sport peppers
- 2 tsp poppy seeds
- 1 tsp celery salt
- 4 tsp vegetable oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine potato, 1 tbsp vegetable oil, and a pinch of salt and pepper on foil-lined baking sheet and roast until golden brown, 25 to 30 minutes.
Heat 1 tsp vegetable oil in medium nonstick skillet over medium-high heat. Add hot dogs and cook until lightly browned on all sides, 4 to 5 minutes.
Wrap buns in damp paper towel and microwave until warmed through, 10 to 15 seconds. Divide steamed buns between serving plates. Add cooked hot dogs and top with as much mustard, relish, and onion as you'd like. Top with pickle spears, tomato, and sport peppers. Sprinkle with poppy seeds and celery salt. Serve with fries and enjoy!
Do not remove casings from hot dogs. You can also air-fry fries at 400°F for 18 to 20 minutes and hot dogs for 4 to 5 minutes; you can also cook hot dogs on the grill. For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe. NUTRITION NOTE: Nutrition is calculated using 1/8th tsp of celery salt & 1/8 tsp of poppy seeds.
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