Ingredients

• 4 all-beef hot dogs (preferably ¼-pound hot dogs)

• 4 poppy seed hot dog buns

• yellow mustard

• sweet green pickle relish

• 1 small red or white onion, finely chopped

• 4 dill pickle spears

• 8 tomato wedges

• 4 sport peppers (or small pickled peppers)

• celery salt, to taste

Instructions

Preheat

Preheat the Wolf Griddle to 325°F.

Prepare the Hot Dogs

Split each hot dog three-quarters of the way through to butterfly it.

Cook

Place the hot dogs on the griddle and cook until warmed through with a slight char.

Toast the Buns

Lightly toast the hot dog buns, cut side down, until just golden.

Assembly

Place one hot dog in each toasted bun.

Add yellow mustard, sweet relish, and chopped onion.

Arrange tomato wedges along one side and a dill pickle spear along the other.

Top with sport peppers.

Finish with a light sprinkle of celery salt.

To Serve

Serve immediately while warm.