Chicago-Style Hot Dog

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Chicagoans take hot dogs pretty seriously, and that’s because their loaded dogs are mouth wateringly delicious! Make your hotdogs that bit richer and more flavorful with some extra virgin olive oil from Spain!

Step by Step. How to make Chicago-Style Hot Dog with EVOO from Spain

Bring a medium pot of water to boil.
Turn the heat to low, add the hot dogs, and cook for 5 minutes, until heated all the way through or grill with extra virgin olive oil from Spain until lightly charred
Steam or toast your buns
Place a dog in each bun, then arrange the toppings in the following order: mustard, relish, onion, a few tomato wedges, pickle spear, two sport peppers, a pinch of celery salt and a drizzle of extra virgin olive oil from Spain.

Click to download PDF: Chicago-Style Hot Dog

15 min

Easy

Ingredients

4 hot dogs
4 hot dog buns
Yellow mustard relish
1 small yellow onion, minced
1 tablespoon of extra virgin olive oil from Spain
1 large beefsteak tomato, cut into wedges
4 pickle spears
8 sport peppers (These little light green peppers common in the Southern US are usually pickled and have a spicy pop but are tough to come by. You can also use pickled jalapeños in a pinch.)
Celery salt

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