Prep Time
10
Cook Time
15
servings
6
Ingredients
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Grape or cherry tomatoes (halved)
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Dill pickle spears or slices
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Sport peppers or pickled jalapeños
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Chopped white onion
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Yellow mustard
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Celery salt
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Poppy seeds (optional, for garnish)
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Hot dog trays or shallow paper boats
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Directions
- 1. Cook corn dogs according to package instructions.
2. Slice corn dogs lengthwise down the center (keeping the stick in) to create a pocket — don’t slice all the way through.
3. Stuff the pocket with tomato halves, pickle slices, chopped onion, and peppers.
4. Drizzle with mustard and sprinkle celery salt on top.
5. Garnish with poppy seeds for that signature Chicago dog feel.
6. Serve upright in trays for a bold street-food presentation.
Recipe credit: @feastingnotfasting
COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.