Grilled Chicago Dogs
8 all-beef wieners
8 poppy seed hot dog buns or other hot dog buns, preferably bakery-made
Yellow Ballpark mustard
Chopped cucumber
Sport peppers or pepperoncini, chopped
Chopped onion
Chopped red-ripe tomato
Celery salt
Dill pickle spears
Fire up the grill, bringing the temperature to high (1 to 2 seconds with the hand test).
Grill the wieners uncovered for 3 to 5 minutes over high heat until deeply browned, rolling to crisp all surfaces.
Toast the buns at the same time on the edge of the grill.
Place the dogs on the toasted buns and top each with a good squirt of mustard. Then pile on, in reasonably equal portions, spoonfuls of cucumber, peppers, onion and tomato.
Sprinkle celery salt over each sandwich.
Serve with dill pickle if desired.
Serves 8.8 all-beef wieners
8 poppy seed hot dog buns or other hot dog buns, preferably bakery-made
Yellow Ballpark mustard
Chopped cucumber
Sport peppers or pepperoncini, chopped
Chopped onion
Chopped red-ripe tomato
Celery salt
Dill pickle spears
Fire up the grill, bringing the temperature to high (1 to 2 seconds with the hand test).
Grill the wieners uncovered for 3 to 5 minutes over high heat until deeply browned, rolling to crisp all surfaces.
Toast the buns at the same time on the edge of the grill.
Place the dogs on the toasted buns and top each with a good squirt of mustard. Then pile on, in reasonably equal portions, spoonfuls of cucumber, peppers, onion and tomato.
Sprinkle celery salt over each sandwich.
Serve with dill pickle if desired.