Chicago-Style Hot Dog

INGREDIENTS

• 2 tablespoons butter, melted
• 4 hot dog buns
• 1 tablespoon poppy seeds
• 4 all-beef, skin-on hot dogs
• 4 dill pickle spears
• 1 cup grape tomatoes, quartered
• 2 tablespoons sweet relish
• Yellow mustard, to taste
• ½ cup white onion, diced
• 4 pickled sport peppers
• Sprinkle of celery salt

DIRECTIONS

1. Preheat oven to 350. Brush the hot side of the hot dog buns with melted butter, then sprinkle with poppy seeds. Bake 5 minutes.
2. Steam hot dogs, about 5 minutes. Slap then in the buns. Then dress with remaining ingredients.
3. Serve with a regional beverage and the small batch potato chips you can't get anywhere else.