Nathan’s Famous: Chicago Style

June 13, 2016
Competitive eater, Mary Bowers relishes a summer picnic as she tops a giant hotdog with ketchup and mustard

Nathan’s Famous: Chicago Style

Prep Time 15 minutes
Total Time 15 minutes
Servings 8


  • 1 package Nathan’s Famous hot dogs
  • 6-8 poppyseed buns, split lengthwise
  • 1/2 c. Nathan’s Famous deli mustard
  • 2 medium tomatoes, wedged
  • 1/2 c. sweet green pickle relish
  • 1 small white onion, diced
  • 6-8 dill pickle spears
  • 12-16 sport peppers
  • dash celery salt


  • Allow hotdogs to come near room temp before cooking. Place over LOW on pre-heated grill. Once skin starts to glisten, turn hot dogs over and cook until toasted evenly on all sides. Remove from grill, set aside.
  • While hot dogs are cooling, wedge tomatoes. Dice onion. Set aside.
  • Place hot dog inside poppyseed bun. Add toppings in this order: deli mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. (No ketchup allowed!)