Name: Chicago Style Hot Dogs
Prep time: 15 min
Cook time: 10 min
Ingredients: 4 cups Water; 2 Rooibos tea bags ((or 2 tsp loose rooibos tea)); 1-2 TBSP Honey ((or sugar to taste)); Ice cubes (for serving); 4 All beef hot dogs; 4 Hot dog buns ((Poppy Seed Buns if available)); 4 slices Tomato (halved); 4 spears Pickle; 2 tsp Relish; ¼ cup Pepperoncini (sliced); 1 TBSP Red onion (minced); ⅛ tsp Celery salt; 4 TBSP Yellow mustard; 1 cup Carrots (peeled and cut into 3-inch sticks); 1/4 cup Ranch dressing

Chicago Style Hot Dogs

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Prep Time: 15

Cook Time: 10

Servings:

Calories: 546kcal

Ingredients

Iced Rooibos Tea

4 cups Water
2 Rooibos tea bags (or 2 tsp loose rooibos tea)
1-2 TBSP Honey (or sugar to taste)
Ice cubes for serving

Hot Dogs

4 All beef hot dogs
4 Hot dog buns (Poppy Seed Buns if available)
4 slices Tomato halved
4 spears Pickle
2 tsp Relish
¼ cup Pepperoncini sliced
1 TBSP Red onion minced
⅛ tsp Celery salt
4 TBSP Yellow mustard

Carrots and Ranch

1 cup Carrots peeled and cut into 3-inch sticks
1/4 cup Ranch dressing

US Customary - Metric

Instructions

Prepare the Rooibos Iced Tea: Bring 4 cups of water to a simmer, then remove from heat.
Steep rooibos tea bags for 10 minutes.
Remove the tea bags, sweeten with honey or sugar to taste, and refrigerate until cool.
Serve over ice.
Prepare the Hot Dogs: Preheat a grill or grill pan over medium heat.
Grill the hot dogs, turning occasionally, until nicely charred on all sides (about 5-7 minutes). Ensure the internal temperature of the hot dogs reaches at least 160°F (71°C) for food safety.
Assemble the Hot Dogs: Open the buns and place tomato slices along one side.
Place a hot dog in the middle and a pickle spear on the other side.
Spread relish along the top. Evenly distribute pepperoncini and minced onion.
Sprinkle with celery salt and top with mustard.
Arrange hot dogs on a serving plate. Serve with carrot sticks and ranch dressing on the side. Enjoy with a glass of chilled rooibos iced tea!

Nutrition