Chicago Style Hot Dog by Ben

Bring a pot of water to a boil over high heat. Reduce heat to low, place hot dog in water, and cook until warmed through, about five minutes. Remove hot dog from water and set aside.

Place a steamer basket into the pot and steam poppy seed bun until warm, about two minutes.

Place the hot dog in a steamed bun.

Pile on toppings in this order: mustard, relish, onion, tomato, pickle, peppers, and celery salt. The tomato wedges should be nestled between the hot dog and the top of the bun on one side.

Place a pickle between the hot dog and the bottom of the bun on the other side. Don't even think about ketchup!