Chicago-style hot dogs
Turkey hot dog(s)
Reduced calorie hot dog bun(s)
Kosher dill pickle sandwich slice(s)
4 slice(s), blotted dry with paper towel
½ medium, cut into 4 thin slices, each slice halved
2 tsp, or to taste
Sweet pickle relish
4 tsp, or to taste
8 tsp, chopped, or to taste
4 item(s), chopped
1 pinch(es), 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 one side and 2 pieces tomato on other side of each hot dog. Spread each hot dog with 1/2 tsp mustard; top each with 1 tsp relish and 2 tsp onion. Top each with a chopped pepperoncini pepper; sprinkle with celery seeds (optional)
- Serving size: 1 hot dog