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Chicago-Style Hot Dogs

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Adapted from Jaime Purviance & BHG

2 medium ripe tomatoes
16 pepperoncini peppers or sport peppers
1/2 cup finely chopped white onion
1/2 cup sweet pickle relish
Yellow mustard
Celery salt
8 all-beef hot dogs, grilled
8 hot dog buns; preferably poppy seed

Cut each tomato crosswise into 1/4" slices.  Prepare remaining toppings.

Place a grilled dog in each bun.  Tuck 2-3 tomato slices between each hot dog and bun.  Add two peppers, one on each side of each hot dog.  Spread a generous amount of mustard on top and scatter about 1 Tablespoon of onion and pickle relish over each hot dog.  Finish with a generous amount of celery salt.

 

- Recipe courtesy of noblepig.com.

 

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