Chicago Dogs

Classic all-beef hotdogs with mustard, veggies, pickles and peppers. Ketchup? Fuhgeddaboudit.


  • 4 Canyon Bakehouse Sub Rolls
  • 2 Roma Tomatoes, sliced into thin half rounds
  • 4 Kosher Pickle Spears
  • 4 All-beef Hotdogs, steamed
  • 4 oz. Yellow Mustard
  • ½ C. Sweet Pickle Relish
  • ½ C. Minced Onion
  • ½ C. Pickled Sport Peppers
  • 1 tsp. Celery Salt


  1. On each sub roll, place the tomato slices to one side and a pickle spear to the other. Lay a hot dog in-between.
  2. Squirt the mustard next to the hot dog on the side with the pickle spear. Likewise, add the relish to the tomato side.
  3. Sprinkle the chopped onions on top of the mustard and place the peppers on top of the tomatoes.
  4. Sprinkle the veggies with celery salt.

Difficulty: Easy

Prep: 10 min

Cook: 5 min

Servings: 4