THE OFFICIAL ASSEMBLY OF A
TRADITIONAL CINCINNATI-STYLE HOT DOG
Prep Time: 30 Minutes
Yields: 6–8 Servings
Comment:
The Cincinnati-Style is also served as a “Cheese Coney.” The toppings are just as important as the order they are applied to the hot dog. The goal is to evenly distribute the toppings so you get a taste of each ingredient with every bite. Remember, dress the dog and not the bun!
Ingredients:
1 package hot dogs
1 package hot dog buns
¼ cup yellow mustard
¼ cup chili
¼ cup shredded mild Cheddar cheese
¼ cup chopped onion
Method:
Start out by placing your heated hot dog on the bun and add the toppings in the following order:
- Yellow mustard - Squirt the mustard directly on the dog from one end to the other.
- Chili - Place a generous amount of chili on top of the dog.
- Shredded mild Cheddar cheese – Add a generous amount of cheese.
- Fresh chopped onions - Place onions on top of the dog. The amount depends on your personal taste.
THE OFFICIAL ASSEMBLY OF A
TRADITIONAL NEW YORK-STYLE HOT DOG
Prep Time: 30 Minutes
Yields: 6–8 Servings
Comment:
There are “Red Hots” and “White Hots”, two very different varieties of hot dogs. The “Red Hots” are the smaller hot dogs that most people are accustomed to. The “White Hots” are plumper and were first made by Zweigles of Rochester, N.Y.
Ingredients:
1 package all-beef hot dogs (“Sabrett®” or other all beef dog)
1 package hot dog buns
¼ cup deli mustard
1/2 cup sauerkraut
Method:
Start out by placing your heated hot dog on the bun and add the toppings in the following order:
- Yellow mustard - Squirt the mustard directly on the dog from one end to the other.
- Sauerkraut - Place a generous amount of sauerkraut on top of the dog. The amount depends on your personal taste.
THE OFFICIAL ASSEMBLY OF A
BOSTON-STYLE “FENWAY FRANK” HOT DOG
Prep Time: 30 Minutes
Yields: 6–8 Servings
Comment:
The “Fenway Frank” is a staple hot dog for any Red Sox fan. Red Sox fans love them so much that they are even sold in supermarkets.
Ingredients:
1 package hot dogs
1 package hot dog buns
¼ cup ketchup
¼ cup yellow mustard
¼ cup relish
½ cup piccalilli
½ cup white onions
Method:
Start out by placing your heated hot dog on the bun and add the toppings in the following order:
Ketchup - Squirt the ketchup directly on the dog from one end to the other.
- Yellow mustard - Squirt the mustard directly on the dog from one end to the other.
- Relish - Add a generous amount of relish.
- Picalilli - The picalilli should be placed along the crevice between the top of the bun and the hot dog.
- Fresh chopped onions - Place onions on top of the dog. The amount depends on your personal taste.
THE OFFICIAL ASSEMBLY OF A
TRADITIONAL CHICAGO-STYLE HOT DOG
Prep Time: 30 Minutes
Yields: 6–8 Servings
Comment:
The toppings are just as important as the order they are applied to the hot dog. The goal is to evenly distribute the toppings so you get a taste of each ingredient with every bite. Remember, dress the dog and not the bun!
Ingredients:
1 package hot dogs ("Best's Kosher®", "Vienna Beef®" or other all beef dog)
1 package Poppy Seed hot dog buns
¼ cup yellow mustard
¼ cup Rolf's® deli style sweet pickle relish
½ cup white onions
2 tomatoes, sliced
1 jar Claussen® kosher dill pickles
1 jar sport peppers
¼ cup celery salt
Method:
Start out by placing your heated hot dog on the bun and add the toppings in the following order:
- Yellow mustard - Squirt the mustard directly on the dog from one end to the other.
- Bright green relish - Add a generous amount of sweet relish.
- Fresh chopped onions - Place onions on top of the dog. The amount depends on your personal taste.
- Two tomato wedges - The tomatoes should be placed along the crevice between the top of the bun and the hot dog.
- Pickle spear or slice - The pickle should be placed in the crevice between the bottom of the bun and the hot dog.
- Two sport peppers- Traditionally 2 sport peppers are added on top of a Chicago dog, but the sport pepper is often considered an optional topping.
- Celery salt - Sprinkle a dash of celery salt over the dog.
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