“Sweep the Garden” is one of the best descriptions we’ve come across for a Chicago Dog. Piled high with tomatoes, onions and pickles, we are in love with this version of this classic dog. Understandably, we had to bring to spice to the party! We added Garlic Curry to the mustard and our dressed the buns with Everything Blend. Plus, we can’t forget the Quick-pickled Banana Peppers. Hot dog, indeed!
Time: 15 min
Makes 6 Hot DogsRating
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Loading...| For the Buns: | |
| 6 hot dog buns | |
| 1 egg | |
| 1 Tbl water | |
| Everything Bagel Blend | |
| For the Mustard: | |
| 1/4 cup prepared yellow mustard | |
| 2 tsp Garlic Curry Powder | |
| For the Hot Dogs: | |
| 6 hot dogs | |
| Garlic Extra Virgin Olive Oil | |
| Tomato slices, for serving | |
| Diced red onion, for serving | |
| Pickle Spears, for serving | |
| Quick-Pickled Banana Peppers, for serving |
| 1. | Preheat oven to 400°F. Whisk together egg and water in a small mixing bowl to create egg wash. Brush the buns with egg wash and generously sprinkle on Everything Bagel Blend. Place in oven until golden brown, shiny but still soft. Set aside. |
| 2. | Blend the prepared mustard and Garlic Curry Powder until well-combined and smooth. Set aside. |
| 3. | Cook the hot dogs in boiling water according to package directions. Pat dry. In a skillet over medium heat, drizzle in the Garlic Extra Virgin Olive Oil. Brown and blister the hot dogs on all sides. |
| 4. | Serve the seared hot dogs in the Everything Blend buns. Dress with tomatoes, diced onion, a pickle spear, Quick-pickled Banana Peppers and a squiggle of the Curry Mustard. |
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