Chicago-Style Dogs
Recipe - The Fairway Market Corporate
Chicago-Style Dogs
Prep Time10 Minutes
Servings8
Cook Time10 Minutes
Calories336
Ingredients
8 beef hot dogs
8 hot dog buns
8 slices tomato, cut in half
1/2 cup finely chopped white onion
16 small kosher dill pickle spears
3/4 cup sweet pickle relish
1/2 cup yellow mustard
1 tsp celery salt
16 small pepperoncini
Directions
1. Prepare outdoor grill for direct grilling over medium heat. Place hot dogs on hot grill rack; cook 10 minutes or until grill marks appear and internal temperature reaches 165°, turning frequently.
2. Place hot dogs in buns; evenly top with tomato, onion, pickle spears, pickle relish and mustard; sprinkle with celery salt and serve with pepperoncini.
Nutritional Information
- Approximate nutritional values per serving:
- 15 g (5g Saturated) Fat
- 25 mg Cholesterol
- 1933 mg Sodium
- 41 g Carbohydrates
- 4 g Fiber
- 10 g Protein
10 minutes
Prep Time
10 minutes
Cook Time
8
Servings
336
Calories
Shop Ingredients
Makes 8 servings
A&H Kosher Beef Hot Dogs, 16 count, 40 oz
$37.99$0.95/oz
Bimbo Hot Dog Buns, 8 count, 14 oz
On Sale!
$1.99 was $3.49$0.14/oz
Ugly Ripe Tomato, 1 ct, 8 oz
On Sale! Limit 4 lbs
$1.50 avg/ea was $1.75 avg/ea$2.99/lb
White Onion, 1 ct
$1.62 avg/ea$1.99/lb
Claussen Sandwich Slices Kosher Dill Pickles, 20 fl oz
$6.99$0.35/fl oz
Mt. Olive Sweet Relish, 16 fl oz
On Sale! Limit 4
$2.69 was $4.19$0.17/fl oz
Bowl & Basket Yellow Mustard, 8 oz
$1.49$0.19/oz
Fairway Celery Salt, 3.3 oz
$4.49$1.36/oz
CENTO Imported Pepperoncini, 12 fl oz
On Sale! Limit 4
$3.49 was $3.99$0.29/fl oz
Nutritional Information
- Approximate nutritional values per serving:
- 15 g (5g Saturated) Fat
- 25 mg Cholesterol
- 1933 mg Sodium
- 41 g Carbohydrates
- 4 g Fiber
- 10 g Protein
Directions
1. Prepare outdoor grill for direct grilling over medium heat. Place hot dogs on hot grill rack; cook 10 minutes or until grill marks appear and internal temperature reaches 165°, turning frequently.
2. Place hot dogs in buns; evenly top with tomato, onion, pickle spears, pickle relish and mustard; sprinkle with celery salt and serve with pepperoncini.