It’s been a DOG DAY afternoon and I mean that literally.
I’ve spent the day outside with the cute little furry ones that bark and in my kitchen with the ones that don’t bark at all. Say what? Yep, I’m talking Chicago Style HOTDOGS!!
Chicagoans are downright religious when it comes to their dogs and trust me when I tell you that there are way too many restaurants to name that serve up this iconic Frankfurt. However, one restaurant in particular comes to mind. It was the first time I ever visited the Windy City that I stepped foot into a Portillo’s.
They are home to America’s Italian Beef, burgers, salads, chocolate cake and that INFAMOUS Chicago Style Hot Dog! I’ve been hooked ever since!
Unfortunately, I couldn’t find any poppyseed buns and believe it or not, I didn’t have plain yellow mustard (which are used to make the “traditional” version of this hotdog) so I ended up making my OWN version. I used Sweet Hawaiian Buns, spicy yellow mustard, and not only did I simmer the beef franks in salted water but afterwards I fried them in olive oil. Trust me when I tell you that I may have come up with a BETTER version! 😜
My Copycat Version of Chicago Style Hotdog
1 32 oz. pack Vienna Beef Franks (I used 1/2 pack which is 5 hotdogs)
5 Hawaiian Sweet Hotdog Buns
1 large red tomato, sliced into strips
5 hot peppers
Sweet Green Pickle Relish
1 small white onion, diced
Kosher Dill pickles, quartered
2 tbsp. Olive oil for frying
Yellow spicy mustard
Simmer frankfurters in salted water for approximately 10 minutes. Remove from water and place on paper lined plate.
In large skillet heat olive oil on medium-high heat and fry the frankfurters until slightly browned.
Place buns in microwave, until slightly warm and soft.
To assemble hot dogs, place frank in each bun.
Top each with dill spear, relish, onion, tomato, and sport peppers.
Drizzle with mustard.
Sprinkle with celery salt.