Grillo’s Chicago-Style Dog
Ingredients
- All-beef hot dogs
- Poppy seed buns
- Grillo’s Mild Pickle de Gallo
- Grillo’s Dill Pickle Spears
- Sliced jalapeno peppers
- Chopped yellow onion
- Sliced tomatoes
- Yellow mustard
- Celery salt
Instructions
- Bring a pot of water to a boil over high heat. Reduce heat to low, place hot dogs in water, and cook until warmed through, about 5 minutes. Remove hot dog from water and set aside.
- Place a steamer basket into the pot and steam poppy seed bun until warm, about 2 minutes.
- Place hot dog in steamed bun.
- 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!