Chicago Dog

Slowly simmer or steam the hot dog until the internal temperature reaches 165 degrees F. Remove hot dog and set aside.

Carefully place a steamer basket into the saucepan and steam the hot dog bun just until warm.

Place hot dog in the steamed bun. Stack the toppings in the following order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers and celery salt.

NOTE: the tomatoes should be placed between the hot dog and the top of the bun. The pickle is placed between the hot dog and the bottom of the bun.