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Chicago Hot Dogs

Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Calories 526kcal

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
  • 4 slices Tomato halved
  • 4 Pickle spears
  • 2 tsp Relish
  • ¼ cup Pepperoncini sliced
  • 1 TBSP Red onion minced
  • ⅛ tsp Celery salt
  • 4 TBSP Yellow mustard

Fruit

  • 2 cups Mixed fruit prepared as desired
US Customary - Metric

Instructions

  • Prep all ingredients as described above.
  • Prepare the iced rooibos tea: Bring water to a simmer, then remove from heat. Steep the rooibos tea bags for 10 minutes. Remove the tea bags, sweeten the tea with honey or sugar, and refrigerate until chilled. Serve the tea over ice.
  • 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). Cook hot dogs to an internal temperature of at least 160°F (71°C) for food safety.
  • Open the buns and place tomato slices along one side.
  • Add a grilled hot dog to each bun and place a pickle spear on the other side.
  • Spread relish on top and evenly distribute the pepperoncini and minced onion.
  • Sprinkle lightly with celery salt and top with yellow mustard.
  • Arrange the hot dogs on a serving plate. Serve with mixed fruit on the side and a glass of chilled rooibos iced tea.

Nutrition

Calories: 526kcal | Carbohydrates: 94g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 2262mg | Potassium: 689mg | Fiber: 9g | Sugar: 45g | Vitamin A: 1434IU | Vitamin C: 17mg | Calcium: 248mg | Iron: 5mg