If you are a follower of this blog, you know how to make a true Chicago Style Hot Dog. Americans consume billions of hot dogs a year and we all have different tastes, so we decided to put our chefs to the test and try some new combinations. Let us know what you think and don’t worry- there is absolutely no ketchup in these recipes!
California Dreamin’ Hot Dog
- 8 Vienna® Beef Skinless All Beef Hot Dogs (click here to buy)
- 8 Hot Dog Buns
- 2 Avocados, sliced
- 1 Small Red Onion, diced
- ½ Cup Cilantro Leaves
- 1 Cup of Mayonnaise (or try Japanese Style Kewpie Mayonnaise)
- ½ Lemon, juiced
- Salt & Pepper, to taste
You will need:
- Mixing Bowl
- Whisk
- Grill or Large Pot
- Tongs
Servings: 8 California Dreamin’ Dogs
Here’s what you’ll do:
Step 1. Mix Sauce ingredients
In a small mixing bowl, combine mayonnaise and lemon with a whisk. Season with salt and pepper to taste and refrigerate until ready for use.
Step 2. Heat Hot Dogs
Grill the dogs to your desired char OR boil them in a pot of water.
*Pro tip! if you are using the grilling method throw the buns on when the dogs are done to get a nice toast.
Step 3. Build your California Dreamin’ Dog
Place you Vienna Beef Hot dog in a bun, spoon on some sauce, add onions, sprinkle with some cilantro leaves and finish with avocado slices.
Step 4. Serve
Best eaten on a beach surrounded by family, friends, and lots of napkins!
Rueben Dog
- 8 Vienna® Beef Skinless All Beef Hot Dogs (Click here to buy)
- 8 Hot Dog Buns
- 1 Pound of Vienna Beef Corned Beef, sliced
- 2 Cups of Vienna Beef Sauerkraut
- 2 Cups of Swiss Cheese, shredded
- Thousand Island Dressing
You will need:
- Grill or Large Pot
- Sauté Pan
- Tongs
Servings: 8 Rueben Dogs
Here’s what you’ll do:
Step 1. Heat Hot Dogs
Grill the dogs to your desired char OR boil them in a pot of water.
*Pro tip! if you are using the grilling method throw the buns on when the dogs are done to get a nice toast.
Step 2. Heat & Assemble
In a preheated sauté pan on medium high heat, add the corned beef and sauerkraut and heat thoroughly. Separate into 8 portions and place on top of the dogs. Sprinkle each dog with shredded Swiss cheese and a healthy squeeze of Thousand Island.
Step 3. Serve
Don’t forget the napkins!
Classic Slaw Dog
- 8 Vienna® Beef Skinless All Beef Hot Dogs (Click here to buy)
- 8 Hot Dog Buns
- For the Slaw:
- 1 Small Head of Cabbage, thinly sliced
- 1 Small Red Onion, thinly sliced
- ¾ Cup of Mayonnaise
- 4 Tablespoons of Sugar
- 2 Tablespoons of Apple Cider Vinegar
- 1 Teaspoon Dry Mustard
- ½ Teaspoon Celery Seed
- Salt & Pepper, to taste
You will need:
- Medium Size Mixing Bowl
- Grill or Large Pot
- Sauté Pan
- Tongs
Servings: 8 Classic Slaw Dogs
Here’s what you’ll do:
Step 1. Make Coleslaw Dressing
In a mixing bowl, whisk together mayonnaise, sugar, apple cider vinegar, dry mustard, celery seed and season with salt and pepper. Refrigerate until ready for use.
Step 2. Mix the Slaw
In a large mixing bowl, combine the cabbage, red onion and dressing. Mix well and season to taste with salt and pepper.
Step 3. Heat Hot Dogs
Grill the dogs to your desired char OR boil them in a pot of water.
*Pro tip! if you are using the grilling method throw the buns on when the dogs are done to get a nice toast.
Step 4. Assemble your Classic Slaw Dog
Place your Vienna Beef Hot Dog in a bun and generously top with the slaw.
Step 5. Serve
Enjoy!
