Grilled Butterflied Chicago Dog
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Ingrédients
Préparation
The Chicago hot dog is an iconic and dynamic medley of flavors, textures, and colors, combining an all-beef dog in a poppy seed bun with tomatoes, mustard, relish and more. The twist here involves splitting the hot dogs nearly in half - also known as butterflying - and grilling them on the HexClad Double Burner Griddle. If you can’t find poppy seed buns, a healthy sprinkle of poppy seeds over the dogs at the end helps to provide that seedy crunch.
*This recipe originally ran in the US on HexClad.com.
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Place a HexClad Hybrid Double Burner Griddle on the center of a grill grate and heat on medium-high (about 450°F/230°C) for at least 15 minutes.
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Butterfly each hot dog by slicing lengthwise almost completely through but not entirely. Open each hot dog so it lies flat. Grill until cooked through and slightly charred in some parts, about 2 minutes per side. Meanwhile, open the buns and toast cut side-down on the griddle or directly on the grill grates, 30 seconds to 1 minute.
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Place a hot dog in each bun, then tuck tomato slices between the buns and hot dogs. Drizzle with mustard, and add sport peppers to each hot dog. Sprinkle with relish, onion, and celery salt and serve with pickle spears.
Note
Sport peppers are small, mildly spicy pickled peppers that are a key component to a Chicago dog. The sport peppers and Chicago-style relish can be purchased online.
