Chicago Hot Dogs

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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2
Calories: 938kcal

Ingredients

Dogs

  • 4 All beef hot dogs
  • 4 Hot dog buns poppy seed buns if available
  • 4 slices Tomato halved
  • 4 Pickle spears
  • 2 tsp Relish
  • 1/4 cup Pepperoncini sliced
  • 1 TBSP Red onion minced
  • 1/8 tsp Celery salt
  • 4 TBSP Yellow mustard
  • 1 cup Carrot peeled and cut into 3 inch-long sticks
  • ½ cup Ranch dressing

Homemade Lemonade

  • 1 cup Lemon juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar use to taste
US Customary - Metric

Instructions

  • Preheat the grill or a grill pan on medium heat.
  • Grill the hot dogs until they are nicely charred on all sides.
  • Open up the buns. Place tomato slices on one side, a hotdog in the middle, and a dill pickle spear on the other side.
  • Spread the relish along the top. Evenly distribute the pepperoncini and onion on top. Sprinkle with celery salt. Top with mustard.
  • Mix the sparkling water with lemon. Serve over ice if desired.
  • Serve the hotdogs with carrot sticks, ranch, and lemonade.

Nutrition

Calories: 938kcal | Carbohydrates: 97g | Protein: 25g | Fat: 52g | Saturated Fat: 12g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 3439mg | Potassium: 973mg | Fiber: 7g | Sugar: 31g | Vitamin A: 11440IU | Vitamin C: 63mg | Calcium: 295mg | Iron: 7mg

Chicago Hot Dogs

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Calories 938 kcal

Ingredients
 
 

Dogs

  • 4 All beef hot dogs
  • 4 Hot dog buns poppy seed buns if available
  • 4 slices Tomato halved
  • 4 Pickle spears
  • 2 tsp Relish
  • 1/4 cup Pepperoncini sliced
  • 1 TBSP Red onion minced
  • 1/8 tsp Celery salt
  • 4 TBSP Yellow mustard
  • 1 cup Carrot peeled and cut into 3 inch-long sticks
  • ½ cup Ranch dressing

Homemade Lemonade

  • 1 cup Lemon juice fresh squeezed
  • 16 oz Water
  • 2 TBSP Sugar use to taste

Instructions
 

  • Preheat the grill or a grill pan on medium heat.
  • Grill the hot dogs until they are nicely charred on all sides.
  • Open up the buns. Place tomato slices on one side, a hotdog in the middle, and a dill pickle spear on the other side.
  • Spread the relish along the top. Evenly distribute the pepperoncini and onion on top. Sprinkle with celery salt. Top with mustard.
  • Mix the sparkling water with lemon. Serve over ice if desired.
  • Serve the hotdogs with carrot sticks, ranch, and lemonade.

Nutrition

Calories: 938kcalCarbohydrates: 97gProtein: 25gFat: 52gSaturated Fat: 12gPolyunsaturated Fat: 20gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 70mgSodium: 3439mgPotassium: 973mgFiber: 7gSugar: 31gVitamin A: 11440IUVitamin C: 63mgCalcium: 295mgIron: 7mg
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