Chicago Style Hotdogs

Ingredients
All-beef hot dog
Poppyseed hot dog bun

Toppings:
Yellow mustard
Sweet green pickle relish
Chopped onion
Tomato wedges
1 dill pickle spear per hotdog
Sport peppers
Dash celery salt

Directions
1) 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(s) until warm.

2) Place hot dog in the steamed bun. Pile on the toppings in this order: mustard, 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. Chicago style means no ketchup!

In my household we usually leave out the sport peppers and my husband prefers ketchup on his. Although many Chicagoans may argue, I don't think this makes him any less of a Chicagoan!