THE INGREDIENTS

• 2 medium tomatoes, cut crosswise into ¼-inch slices
• 8 all-beef hot dogs, each about 4 ounces
• 8 hot dog buns, preferably poppy seed, split
• 16 pepperoncini or sport peppers
• 2 dill pickles, cut into spears
• ½ cup / 60 grams finely chopped yellow onion
• ½ cup / 245 grams sweet pickle relish, preferably emerald green Chicago-style relish
• Yellow mustard
• Celery salt

Instructions

01 Cut each tomato slice in half to make half-moons.

02 Prepare the grill for direct cooking over medium heat (350° to 450°F ).

03 Brush the cooking grates clean. Grill the hot dogs over direct medium heat, with the lid closed as much as possible, until nicely browned, 4 to 5 minutes, turning once. During the last 30 seconds of grilling time, toast the buns, cut side down, over direct heat.

04 Place a grilled hot dog in each bun with two tomato slices, two peppers, a pickle spear, chopped onion, pickle relish, and mustard. Finish with a generous dash of celery salt. Serve warm.

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