- 8 Vienna all-beef hot dogs or other all-beef hotdogs such as Hebrew National or Nathan’s
- One long Po Boy loaf (roughly 3-inches wide and about 30 inches long) or 8 hot dog buns with poppy seeds (see Note below)
- 8 to 10 kosher dill pickle wedges
- 1/2 cup Sweet and Spicy Pickle Relish, recipe follows (or more to taste)
- 1/2 cup small diced onions
- Sport peppers, whole or sliced, to taste (or substitute pickled jalapeño slices)
- 1/3 cup Homemade Yellow Mustard, recipe follows, or storebought yellow mustard
- 2 to 3 large Roma tomatoes, thinly sliced
- Celery salt, to taste
Preheat a grill to medium-high. Using a sharp knife, cut the hot dogs so that they open up flat, either like a book if they are very thin dogs, or in three segments if they’re fatter hotdogs. Grill the hot dogs until heated through and nicely marked by the grill, 2 minutes per side.
Cut the bread in half horizontally and place the hot dogs evenly spaced along the length of the bread. Place the long kosher dill spears alongside the hot dogs, and top with the relish, diced onion, and sport peppers, all to taste. Drizzle the mustard all over the filled side of the sandwich, and arrange the tomato slices on the top portion of bread. Sprinkle a little celery salt over everything, place the top half of the bread over the fillings, and cut into small portions to serve guests.
Yield: 8 to 12 servings
*Note: If you cannot find poppy seed coated hot dog buns where you live, simply buy regular buns and brush them lightly with a beaten egg white. Sprinkle with poppy seeds and place in a 350 degree F oven for 3 to 5 minutes, until the seeds adhere to the bun.