July 14, 2015

Chicago-Style Hot Dogs

Chicago-Style Hot Dogs
You may or may not know that July is National Hot Dog Month! And that makes me happy because I friggen love hot dogs. I grew up eating them (confession: I used to eat them cold out of the refrigerator) and one of my favorite dishes was hot dogs and beans which was literally exactly what it sounds like: a bowl of baked beans with hot dog coins mixed in.

Now before anyone comes after me because I put ketchup on this hot dog, please read the title of the post again while I emphasize Chicago-STYLE. I'm a mustard purist but sometimes you just want a little something extra! And considering these dogs don't even have all the quintessential Chicago toppings, you can cut me some slack, right? I can't get behind their style of pizza but I LOVE Chicago hot dogs so here's a healthier version so you can love them, too! Want to celebrate National Hot Dog Month even more? Try these Mushroom Faux Dogs!
Chicago-Style Hot Dogs
Recipe from Weight Watchers
Serves: 4 | Serving Size: 1 hot dog (okay, I had two!) PointsPlus: 5
  • 4 light beef hot dogs (I use Hebrew National 97% Fat Free)
  • 4 light, whole wheat hot dog buns, toasted
  • 4 Kosher dill pickle slices
  • 4 small tomatoes, cut into slices
  • 1/2 cup shallots, chopped
  • sweet relish
  • yellow mustard
  1. Heat a cast iron skillet over medium heat and cook hot dogs until charred. If you have a grill, feel free to grill these babies up! I live in a fourth floor walk up, soooo options are slim.
  2. Place hot dogs in toasted buns. Arrange 1 pickle slice on one side and tomato slices on the other side of each hot dog. Top each hot dog with shallots then relish. Drizzle each hot dog with mustard (and ketchup, if desired) and dig in!
Chicago-Style Hot Dogs
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