Grilled Chicago Dog Recipes

GRILLED CHICAGO DOGS

Steps:

• Preheat grill or grill pan over medium-high heat and cook hot dogs 2 minutes on each side.
• Assemble hot dogs: Line bun with pickles slices, then add hot dog and top with tomatoes, onions, relish and lettuce. Drizzle with mustard and serve.

GRILLED CHICAGO HOT DOG RECIPE | TRAEGER GRILLS

Steps:

• When ready to cook, set the Traeger temperature to 375℉ and preheat with the lid closed for 15 minutes.
• Arrange the hot dogs directly on the grill grates. Close the lid and grill for 15 minutes, turning every 5 minutes.
• Place the buns on the grill for the last 3 minutes of cook time warm them.
• Assemble the Chicago dogs: place the hot dogs in the buns and top with mustard, relish, and onions. Arrange the tomato slices on one side of the dogs, the pickle spears on the other, and the sport peppers down the middle. Serve immediately. Enjoy!

GRILLED CHICAGO DOG

Steps:

• In a large grill pan over medium-high heat, grill hot dogs for 2 minutes on both sides.
• Assemble hot dogs by lining hot dog buns with pickles slices.
• Place cooked hot dogs over the pickles.
• Top with tomatoes, white onions, relish and lettuce.
• Drizzle yellow mustard over, for serving.

CHICAGO-STYLE HOT DOG

Steps:

• Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
• Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

CHICAGO-STYLE HOT DOG GRILLED CHEESE

Steps:

• To make the giardiniera, combine all of the ingredients in a saucepan and bring to a boil over high heat, stirring to dissolve the salt. Transfer to a heatproof bowl, let cool, and then let marinate in the liquid until serving. (The giardiniera will keep in an airtight container in the refrigerator for up to 1 week.)
• To make the relish, combine all of the ingredients in a food processor and pulse until finely chopped and incorporated.
• To cook the hot dogs, in a saucepan, combine the beer and hot dogs and bring to a boil over high heat. Remove from the heat and let the hot dogs cool in the beer. On a charcoal or gas grill or a stove-top grill pan, sear the hot dogs over high heat, turning as needed, until lightly charred.
• Line up half of the bread slices on a work surface. Top each slice with 1/8 of the cheese, 3 tablespoons pickle relish, 1/2 hot dog (2 pieces), 1/4 cup drained giardiniera, 2 tomato slices, and another 1/8 of the cheese. Close the sandwiches with the remaining bread slices.
• Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low, add 1 sandwich, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
• Cut the sandwiches in half, plate, and serve.

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.