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Recipe
Chicago-Dog PoBoy with Sweet and Spicy Pickle Relish and Homemade Mustard

Chicago-Dog PoBoy with Sweet and Spicy Pickle Relish and Homemade Mustard

  • Yield: 8 to 12 servings

Ingredients

Directions

  • Preheat a grill to medium-high. Using a sharp knife, cut the hot dogs so that they open up flat, either like a book if they are very thin dogs, or in three segments if they’re fatter hotdogs. Grill the hot dogs until heated through and nicely marked by the grill, 2 minutes per side.

    Cut the bread in half horizontally and place the hot dogs evenly spaced along the length of the bread. Place the long kosher dill spears alongside the hot dogs, and top with the relish, diced onion, and sport peppers, all to taste. Drizzle the mustard all over the filled side of the sandwich, and arrange the tomato slices on the top portion of bread. Sprinkle a little celery salt over everything, place the top half of the bread over the fillings, and cut into small portions to serve guests.

     Yield:  8 to 12 servings

    *Note:  If you cannot find poppy seed coated hot dog buns where you live, simply buy regular buns and brush them lightly with a beaten egg white. Sprinkle with poppy seeds and place in a 350 degree F oven for 3 to 5 minutes, until the seeds adhere to the bun.

     

Recipe Details

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