Chicago Dog Panzanella

Total Time Prep: 20 min. Cook: 15 min. + cooling
Yield 6 servings
Test Kitchen Approved
This Chicago dog panzanella shouts summer and screams game day even louder.

Ingredients

  • 6 poppy seed hot dog buns, cut into 1-inch cubes
  • 2 tablespoons olive oil
  • 1 pound Chicago-style beef hot dogs
  • 1 large vine-ripened tomato, cut into thin wedges
  • 2 celery ribs, including leaves, chopped
  • 4 dill pickle spears, chopped
  • 1/2 cup thinly sliced white onion
  • 1/2 cup thinly sliced sport peppers
  • DRESSING:
  • 1/3 cup extra virgin olive oil
  • 1/4 cup dill pickle juice
  • 3 tablespoons yellow mustard
  • 1 tablespoon grated onion or shallot
  • 2 tablespoons poppy seeds
  • 1 teaspoon celery salt
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup sweet pickle relish

Directions

  1. Preheat the oven to 350°. Arrange the cubed hot dog buns on a sheet pan; toss with olive oil. Bake 12-15 minutes or until the bread is crisp and lightly golden. Let cool.
  2. Meanwhile, heat a large grill pan or skillet over medium heat. Cook the hot dogs until lightly charred on all sides and heated through. Cut on a diagonal into 1/4-in.-thick slices.
  3. In a large serving bowl, combine toasted bread cubes, hot dogs, tomatoes, celery, pickles, onions and sport peppers.
  4. In a glass measuring cup, whisk together olive oil, pickle juice, mustard, onion, poppy seeds, celery salt, salt and pepper. Pour over the salad; toss to coat. Spoon pickle relish on top to serve.

Nutrition Facts

1 serving: 557 calories, 40g fat (11g saturated fat), 37mg cholesterol, 1764mg sodium, 34g carbohydrate (8g sugars, 3g fiber), 14g protein.

This Chicago dog panzanella combines all the iconic toppings of a Chicago-style hot dog into one tasty salad that's perfect for picnics, tailgating, and game-day parties. —Lauren Habermehl, Pewaukee, Wisconsin
Recipe Creator

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