Chicago Dog Panzanella

I’m not from Chicago, but having lived in Milwaukee for most of my life, I know so many former Chicagoans that I’ve adopted their rules about what you can and can’t put on a hot dog. If you’re unaware of Chicago’s strict hot dog bylaws, the first thing you should know is that the use of ketchup is considered a capital offense. Instead, only these hot dog toppings should be added in this exact order: yellow mustard, sweet pickle relish, chopped white onions, tomato slices or wedges, a dill pickle spear, pickled sport peppers, and a dash of celery salt.

I didn’t realize that all of these toppings would be incredible in a panzanella until I saw a recipe from Mamrie Hart (@mametown), a New York Times-bestselling author, comedian and host of the This Might Get Weird podcast. As soon as we saw where she was headed in her reel, we knew we had to come up with our own rendition.

Our Chicago hot dog panzanella recipe captures all of the flavors, textures and approved ingredients of a Chicago-style hot dog and transforms them into one insanely tasty salad. We specifically use the poppy seed hot dog buns and real sport peppers to earn approval from Chicagoans everywhere. It works so well that we’ll be making plenty more panzanellas from other regional-style hot dogs!

Ingredients for Chicago Dog Panzanella

• Poppy seed buns: While poppy seed buns don’t taste any different than regular hot dog buns, they are the foundation on which any authentic Chicago-style hot dog is built. We bake them to give them some crunch.
• Olive oil: A light drizzle over the cubed bun pieces helps them toast and turn perfectly golden in the oven.
• All-beef frankfurters: While you can use any brand of hot dogs, we found that a jumbo-size frankfurter (Vienna, if possible) is best, since its larger size prevents it from getting lost among all the other ingredients.
• Tomato: Vine-ripened tomatoes (or plum tomatoes) are best for this summer recipe. They’re plump and juicy with just the right amount of “meat” to hold up well in this panzanella.
• Celery: While you won’t find actual celery on a Chicago-style hot dog, we found that chopped celery helped amplify the flavor of the celery salt in the dressing. It also adds a nice, satisfying crunch to contrast the other textures in the recipe.
• Dill pickle spears: Pick up your favorite dill pickle brand for best results.
• White onion: A small amount of thinly sliced white onions adds zip and bite to the panzanella.
• Sport peppers: Don’t skip ’em or skimp on ’em! Sport peppers are a key ingredient to any Chicago-style hot dog, so we couldn’t imagine leaving them out of our recipe.
• Sweet pickle relish: While any sweet pickle relish will do, try to find one that’s bright neon green. It will offer the most authentic look and taste.
• Tangy mustard vinaigrette: A great panzanella relies on a great dressing that coats the ingredients and soaks into the toasted bread. This homemade mustard vinaigrette is made with olive oil, pickle juice, yellow mustard, grated shallot, poppy seeds, celery salt and a few pinches of salt and freshly ground black pepper.

Directions

Step 1: Toast the bread

Preheat your oven to 350°F. Arrange the cubed hot dog buns on a sheet pan, and toss them with the olive oil. Bake the be bread for 12 to 15 minutes until it’s crisp and lightly golden. Remove it from the oven and let it cool.

Step 2: Cook and slice the hot dogs

Meanwhile, heat a grill pan or skillet over medium heat. Cook the hot dogs until they’re lightly charred on all sides and heated through. Remove the hot dogs and cut them diagonally into 1/4-inch-thick slices.

Step 3: Add the ingredients to a bowl

In a large serving bowl, combine the bread cubes, hot dogs, tomatoes, celery, pickles, onions and sport peppers.

Step 4: Make the dressing

In a glass measuring cup, whisk together the olive oil, pickle juice, mustard, onion, poppy seeds, celery salt, salt and pepper.

Editor’s Tip: You could also blend the dressing in a small food processor or shake it up in a mason jar.

Step 5: Dress and toss the salad

Pour the dressing over the salad and toss to coat it. Spoon the pickle relish on top to serve.

Chicago Dog Panzanella Variations

• Add some extra heat: For added spice and tang, add 1 to 2 tablespoons of juice from the sport peppers to the dressing.
• Make the dressing sweeter dressing: For a sweeter, less tangy dressing, add 1 to 2 tablespoons of honey to the vinaigrette.
• Try other hot dog toppings: Actually, never mind. Like true Chicagoans, we’re going to forbid you deviating from the approved (and perfect) list of aforementioned ingredients.

How to Store Chicago Dog Panzanella

Chicago dog panzanella is best enjoyed soon after it’s served. If you have leftovers, we suggest removing the hot dogs from the salad and storing them separately in an airtight container. Keep the hot dogs and panzanella refrigerated, and enjoy them within one day (though the salad will be safe to eat for up to four days).

How do you reheat Chicago dog panzanella?

If cold leftover hot dogs are your thing, there’s no need to reheat them. That said, we find this panzanella much (much) more enjoyable if the hot dogs are hot or at least at room temperature (hence, storing them separately from the rest of the salad).

Warm the hot dogs in a nonstick skillet or microwave-safe container until they’re heated through. Toss them back into the salad and enjoy.

Chicago Dog Panzanella Tips

Where can you buy sport peppers?

Sport peppers are usually found near the pickles and olives—or in the international food section near canned green chiles—at your local supermarket. If you don’t have access to sport peppers, banana peppers or pepperoncini are the best types of peppers to substitute. Choose a hot variety to get a similar level of spice.

You can also order sport peppers on Amazon or, if there’s one in your area, head to a Vienna-style hot dog joint (like Portillo’s), which may be willing to sell you a side of sport peppers.

When should you serve Chicago dog panzanella?

Serve this to a big crowd at your next backyard cookout or neighborhood potluck. It’s also a terrific option to bring to a game-day party or tailgate.

If you’re tailgating, prepare the dressing ahead of time, store it in a sealed container, then chop and combine everything except the hot dogs. Store the salad in a large covered container. Once you arrive, grill and slice the hot dogs right in your parking spot, then toss everything in the dressing.

What can you serve with Chicago dog panzanella?

Serve Chicago dog panzanella with a side of homemade potato chips, baked beans, creamy potato salad or a basket of fried pickles. Any favorite picnic salad or football food would also pair like a dream with this panzanella.