Chicago-style hot dogs
Fat-free beef or pork hot dog(s)
Reduced calorie hot dog bun(s)
Unsweetened dill pickle(s)
½ medium, cut into 4 thin slices, each slice halved
2 tsp(s), or to taste
Sweet pickle relish
4 tsp(s), or to taste
8 tsp(s), chopped, or to taste
4 item(s), chopped
1 pinch, optional
- Heat outdoor grill to medium-high (or grill pan over medium-high heat).
- Grill hot dogs, turning as needed until lightly charred, about 7 minutes. Add buns to grill during last minute of cook time and grill until lightly toasted.
- Place hot dogs in toasted buns. Arrange 1 pickle slice on 1 side and 2 pieces tomato on other side of each hot dog. Spread each hot dog with 2ml (1/2 teaspoon) mustard and then top each with 5ml (1 teaspoon) relish and 10ml (2 teaspoons) onion. Top each with a chopped pepperoncini pepper and sprinkle with celery seeds, if desired.
- Yields 1 hot dog per serving