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8 poppy seed Corny buns, split*
Prepared yellow mustard
1/2 cup sweet pickle relish (tented with 2 drops each of yellow and green food color, if desired)
1/2 cup onion, minced
16 small pickles peppers (called "Sport" peppers)
8 dill pickle spears
8 tomato slices 1/2" thick, halved
8 natural casing hot dogs
Celery salt
Preheat the grill to medium-high.
Prepare the buns (if desired) and toppings keeping each separate.
Grill the dogs until well marked and heated through, 4-5 minutes.
To assemble, place hot dogs in buns, drizzle with mustard, then top with relish, onion and 2 peppers. Tuck 2 tomato halves on one side of each dog, along with a pickle spear, sprinkle with celery salt before serving.
Makes 8 dogs.
* To make poppy seed buns, brush with egg white, sprinkle with seeds, then bake at 400*F for 5 minutes.
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