Chicago Dog Panzanella
6 servings

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

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.

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.

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

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.