Ingredients
- All beef hot dogs
- Poppy seed buns
- Dill pickle spears
- Tomato (halved and sliced thin)
- Yellow mustard
- Sweet pickle relish
- Onion (diced)
- Sport peppers
- Celery salt
Instructions
- Cut a 1 inch deep X shape into the end of each hot dog.
- Heat an outdoor grill to medium heat. Add the hot dogs and grill until well browned on one side, about 2 minutes. Flip the dogs and grill until the cut ends are curling and the dogs are charred a bit.
- Put each grilled dog in a poppy seed bun, along with a pickle spear on one side and 2 tomato slices on the other. Top with mustard, relish, onions, 2 sport peppers, and some celery salt.