Ingredients
4
tablespoons unsalted butter
4
split poppy seed hot dog buns
4
all-beef hot dogs, preferably bun-length
Yellow mustard
¼
cup sweet pickle relish
1
small white onion, small-diced
1
small tomato, halved and thickly sliced lengthwise
4
dill pickle spears
4 to 8
sport peppers
Celery salt
Preparation
- In a large skillet over medium, melt 2 tablespoons butter. Without splitting them in half completely, gently flatten the hot dog buns and place them seam-side up in the pan. Move them around to catch all the melted butter and cook until very lightly toasted at the edges, 1 to 3 minutes. Remove the buns and set aside.
- Raise the heat to medium-high and add the remaining 2 tablespoons butter to the pan. When the butter is melted, add the hot dogs and cook, rolling occasionally until all sides are browned and looking crispy, 3 to 5 minutes. (See Tip if grilling.)
- Place the cooked dogs in the buns and top each with as much yellow mustard, relish and onion as you like. On one side of each dog, place a couple of tomato slices; on the other side, place a single pickle spear. Top with as many sport peppers as you can handle. Generously season with the celery salt and serve immediately.