Chicago-Style Hot Dogs
- Total Time
Loaded hot dogs are usually a nutrition nightmare but the toppings on this Chicago-style dog are nice and light, crunchy and sweet.
turkey hot dog(s)4 item(s)
reduced calorie hot dog bun(s)4 item(s)
Kosher dill pickle sandwich slice(s)4 slice(s), blotted dry with paper towel
plum tomato(es)½ medium, cut into 4 thin slices, each slice halved
mustard2 tsp, or to taste
sweet pickle relish4 tsp, or to taste
uncooked onion(s)8 tsp, chopped, or to taste
pepperoncini4 item(s), chopped
celery seed1 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 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