2
medium tomatoes, cut crosswise into 6-millimeter slices
8
all-beef hot dogs, each about 115 grams
8
hot dog buns, preferably poppy seed, split
16
pepperoncini or sport peppers
2
dill pickles, cut into spears
60 grams
finely chopped yellow onion
245 grams
sweet pickle relish, preferably emerald green Chicago-style relish
Yellow mustard
Celery salt
Instructions
Cut each tomato slice in half to make half-moons.
Prepare the grill for direct cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
Brush the cooking grates clean. Grill the hot dogs over direct medium heat, with the lid closed, until nicely browned, 4 to 5 minutes, turning once. During the last 30 seconds of grilling time, toast the buns, cut side down, over direct heat.
Brush the cooking grates clean. Grill the hot dogs over medium heat, with the lid closed, until nicely browned, 4 to 5 minutes, turning once. During the last 30 seconds of grilling time, toast the buns, cut side down, over direct heat.
Place a grilled hot dog in each bun with two tomato slices, two peppers, a pickle spear, chopped onion, pickle relish, and mustard. Finish with a generous dash of celery salt. Serve warm.