Categories: Hot Dogs
Ingredients
- 4 hot dog buns, split open
- 2 tbsp. unsalted butter, melted
- 2 tsp poppy seeds
- 4 all-beef hot dogs
- 4 dill pickle spears
- 1 tomato, cut into 8 wedges
- 1 1/2 tbsp. yellow mustard
- 2 tbsp. sweet pickle relish
- 1/2 white onion, chopped
- 4 jarred pepperoncini
- Celery salt
Directions
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Preheat the oven to 375. Bring a large pot of water to a boil.
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Brush the outside of the buns with the butter and sprinkle with the poppy seeds. Put on a baking sheet, cut side down, and toast in the oven for 5 minutes.
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Meanwhile, simmer the hot dogs in the pot of water to heat through, about 8 minutes.
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Place a hot dog in each bun. Place a pickle spear on one side and 2 tomato wedges on the other of each hot dog. Squirt or drizzle mustard in a zigzag pattern over the dogs. Spoon a dollop of relish onto each one and scatter some of the white onion over each one. Place a pepperoncini on top of each hot dog, sprinkle with celery salt, and serve.