Chi-town Hot Dog Slider

I grew up in the diverse and very delicious city of Chicago. A city of many neighborhoods offering up their own culinary traditions which is why Chicago is still voted as one of the Best Foodie Cities in the USA. There are a few dishes that are distinct to the windy city: Chicago Style Pizza, Chicago Mix Popcorn, and of course the Chicago Style Hot Dog.

I am delighted to give a shout out to the Chicago style hot dog and the love of my youth with this slider recipe.


Using all-beef hot-dogs, and please it must be all beef to be Chicago style, cook the hot dogs according to package instructions. Split open the slider buns. To keep it true to Chi-town, and if you can find them, use poppy seed slider buns. I could not find them so I am using plain buns. I might just have lost the right to be called a Chicagoan. Place a slice of tomato on the bottom bun half.


Add some diced onion followed by one pickle slice cut lengthwise.


Add some pickle relish.


Slice one hot dog in half and then partially slice the halves to fold open. Place on top of the toppings. Squirt the mustard directly on the dog using a zig-zag pattern.


Sprinkle with celery salt. Add a whole sport pepper. It’s not always easy to find sport peppers so you can substitute but, do not use peppers that are too hot. The perfect Chicago style hot dog is all about the balance perfectly blending the toppings. You do not want any one of the toppings overpowering the others.

Cover with the top bun. Secure with a toothpick.

Serve immediately. – Ella

Chi-town Hot Dog Sliders

  • Servings: 5
  • Difficulty: easy
  • Print


• 1 package slider buns
• 1 package all beef hot dogs
• 1 tomato, sliced
• 1 small onion, diced
• 1 dill pickle, sliced lengthwise
• Sweet pickle relish, to taste
• Yellow mustard, to taste
• 5 sport peppers
• Celery salt, to taste


  1. Cook the hot dogs according to package directions. Split open the buns and layer the toppings as follows: tomato slice, diced onion, pickle slice, and sweet pickle relish.
  2. Slice the dogs in half and then partially slice the halves to fold open. Squirt the mustard over the dogs, sprinkle celery salt, and add a sport pepper. Place the bun top over the toppings. Secure with a toothpick.
  3. Serve immediately.


Author: Ella

Just a girl who loves to cook farm-to-fork foods living the dream!

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