Chicago Dog Slider
These mini Chicago Dogs pack the full Windy City punch in a bite-sized bun. Vienna beef hot dogs are topped with a zesty, colorful slaw of tomato, onion, pickles, peppers, and relish. Finished with Smash Kitchen Yellow Mustard and a sprinkle of celery salt, then warmed until soft and steamy, they’re iconic, craveable, and perfect for sharing.
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Servings
2 servings
Ingredients
- 2 Vienna beef hot dogs
- 4 King’s Hawaiian Original Sweet Rolls
- 2 tbsp diced white onion
- 1 small tomato, diced
- 2 small dill pickles, diced
- 2 sport peppers, diced
- 1 tbsp relish
- Celery salt (pinch)
- Smash Kitchen Yellow Mustard
- Butter (for brushing)
- Poppy seeds
Instructions
- Boil the hot dogs until heated through.
- Make the slaw: mix onion, tomato pickle, sport peppers, relish, and a pinch of celery salt.
- Cut each hot dog in half (for 4 pieces total).
- If using regular slider buns, slice the tops like hot dog buns.
- Place one half-dog in each bun.
- Top each with a spoonful of slaw and a drizzle of Smash Kitchen Yellow Mustard.
- Brush the tops with melted butter and sprinkle with poppy seeds.
