Chicago Dogs

Butter top-split buns and press into a shallow dish of poppy seeds. Toast over medium heat on a hot griddle or in a skillet.  

Heat hot dogs in skillet with ⅛ inch of water. Bring water to boil and when dogs are hot, transfer to hot griddle or grill and crisp casings.

Slice tomatoes and cut into half-moons. Season tomatoes with celery salt. 

To assemble Chicago Dogs: Poppy toasted rolls, dogs, dill or spicy pickle spears, sliced tomatoes, yellow or brown mustard, relish, chopped onion, and sport peppers or other pickled hot peppers.