Cook the hot dog: Grill, boil, or steam until it’s heated and slightly charred.
Toast the bun: Lightly toast the inside for extra crunch.
Assemble: Place the hot dog in the bun.
Dress it up: Add mustard, then any optional toppings like onions or relish. For a Chicago-style dog — avoid ketchup — and use the full array: mustard, onions, relish, tomato wedges, pickle spear, sport peppers, and a sprinkle of celery salt .
Serve immediately — best enjoyed hot, maybe alongside fries or chips.
ADVERTISEMENT
