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Chicago Style Hot Dogs

Prep Time 15 minutes
Cook Time 10 minutes
Servings 2
Calories 546kcal

Ingredients

Iced Rooibos Tea

  • 4 cups Water
  • 2 Rooibos tea bags (or 2 tsp loose rooibos tea)
  • 1-2 TBSP Honey (or sugar to taste)
  • Ice cubes for serving

Hot Dogs

  • 4 All beef hot dogs
  • 4 Hot dog buns (Poppy Seed Buns if available)
  • 4 slices Tomato halved
  • 4 spears Pickle
  • 2 tsp Relish
  • ¼ cup Pepperoncini sliced
  • 1 TBSP Red onion minced
  • ⅛ tsp Celery salt
  • 4 TBSP Yellow mustard

Carrots and Ranch

  • 1 cup Carrots peeled and cut into 3-inch sticks
  • 1/4 cup Ranch dressing
US Customary - Metric

Instructions

  • Prepare the Rooibos Iced Tea: Bring 4 cups of water to a simmer, then remove from heat.
  • Steep rooibos tea bags for 10 minutes.
  • Remove the tea bags, sweeten with honey or sugar to taste, and refrigerate until cool.
  • Serve over ice.
  • Prepare the Hot Dogs: Preheat a grill or grill pan over medium heat.
  • Grill the hot dogs, turning occasionally, until nicely charred on all sides (about 5-7 minutes). Ensure the internal temperature of the hot dogs reaches at least 160°F (71°C) for food safety.
  • Assemble the Hot Dogs: Open the buns and place tomato slices along one side.
  • Place a hot dog in the middle and a pickle spear on the other side.
  • Spread relish along the top. Evenly distribute pepperoncini and minced onion.
  • Sprinkle with celery salt and top with mustard.
  • Arrange hot dogs on a serving plate. Serve with carrot sticks and ranch dressing on the side. Enjoy with a glass of chilled rooibos iced tea!

Nutrition

Calories: 546kcal | Carbohydrates: 67g | Protein: 15g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 2565mg | Potassium: 702mg | Fiber: 7g | Sugar: 23g | Vitamin A: 11422IU | Vitamin C: 16mg | Calcium: 265mg | Iron: 4mg