Chicago Dog Wrap Recipes

CHICAGO DOG WRAP

Steps:

• place wraps in microwave to soften them a little. Lay them out on the counter. Spread each one with mustard then a cheese slice. Top with hot dog. Lay the sport peppers on either side of the hot dog.
• Top the hot dog with the onions, tomatoes, and relish. Roll burrito fashion sealing in the ends. Wrap in foil.
• When ready to eat just pop them in a 350 oven for 20 minutes or over the grill.

CHICAGO DOG

Steps:

• Brush outsides of buns with butter; sprinkle with poppy seeds.
• Bake, split sides down, at 350 degrees until warm, about 5 minutes.
• Warm hot dogs in boiling water for 5 minutes; transfer to buns.
• Arrange a pickle on 1 side of each hot dog and 2 tomatoes on the other side.
• Squirt mustard over each in a zigzag; top with a dollop of relish.
• Divide onion among hot dogs.
• Top each with a sport pepper or a peperoncino. Sprinkle with celery salt.

CHICAGO DOGS

Steps:

• Fill a large pot fitted with a steamer basket with 1 to 2 inches of water. Cover with a tightly fitting lid and bring to a boil. Add the hot dogs to the steamer basket, cover and steam until the hot dogs are heated through, about 5 minutes. Add the buns to the pot, cover and steam the buns until they are warm, about 1 minute.
• Remove the buns from the pot and drizzle the inside of each with mustard. Top each with a hot dog, then nestle one pickle wedge on one side of each hot dog and 2 tomato wedges on the other side. Top with more mustard and relish, onions and peppers and sprinkle with celery salt.