The Architecture of the Hot Dog

February 12, 2010
1 Rating
Author Notes

From the city of Big Shoulders, Carl Sandberg, Louis Sullivan and Frank Lloyd Wright comes our most perfect hot dog. I've made trips to Chicago and dragged friends along just for the dogs. I have a thing about hot dogs. So watch a ball game or your favorite Al Capone movie and have a red hot, "dragged through the garden".

Please note that in Chicago's best hot dog palaces if you ask for ketchup you will be escorted out of the building by security. —pierino

  • Serves as many as you want
  • 6 Hebrew National all beef hot dogs in natural casing
  • 2 or more french baguettes (this is Windy City heresy but I'll explain)
  • 1 jar yellow ball park mustard
  • 1 jar green pickle relish
  • 2 tomatoes, thinly sliced
  • 1 onion, chopped
  • at least six pickle spears
  • 12 chicago style sport peppers
  • celery salt
In This Recipe
  1. Cut the baguettes to fit the length of your hot dog. Toast them lightly while you grill or steam the dogs. We prefer the former. Your hot dogs need some spine to them, and the skin should snap and not burst.
  2. Assemble. Celery salt is an indispensible ingredient. If you can't find sport peppers substitute a similar Italian style jarred pepper, say piquante. Please note the condiments go on top of the hot dog, they don't schmeared on the bun. This is important.
  3. My major act of apostasy here is omitting the traditional poppy seed bun. This is because they can be hard to find outside the midwest. But also because I tasted outrageously good foot long dogs served on a baguette recently. I'll explain later.
  4. Now enjoy your dog and watch Kevin Costner and Sean Connery in "The Untouchables".

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Standup commis flâneur, and food historian. Pierino's background is in Italian and Spanish cooking but of late he's focused on frozen desserts. He is now finishing his cookbook, MALAVIDA! Can it get worse? Yes, it can. Visit the Malavida Brass Knuckle cooking page at Facebook and your posts are welcome there.