Low Carb Chicago Syle Hot Dogs Recipes

Steps:

• Prepare your grill for grilling.
• Cut each tomato crosswise into 1/4-inch slices, then cut each slice in half to make half moons.
• Grill the hot dogs until browned, 4-5 minutes, turning once halfway through grilling time.
• Just before serving, split the buns and grill them, cut side down until toasted, about 30 seconds.
• Place a hotdog in each bun; tuck tomato slices between each hotdog and bun, add two peppers, one on each side of each hotdog.
• Spread a generous amount of mustard on top of each dog and scatter about one T each of onion and pickle relish over each; finish with a generous dash of celery salt and serve!

Steps:

• Grill Hot Dogs in a cast iron pan over medium heat until brown on all sides with grill press.
• While dogs are cooking dice tomatoes, jalapenos, onion and pickle. Place toppings in bowl.
• Rinse Romaine lettuce and pick out the best leaves. Trim bottom white off of leaves and place leaves on plate.
• Top leaves with one hot dog, tablespoon mustard and 2 tablespoons of topping mixture (save remaining topping for future use). Garnish with celery seed and cheese.