Boil the hot dog: Bring a pot of water to a boil over high heat. Once boiling, reduce the heat to low, place the hot dog in the water, and cook for about 5 minutes or until warmed through. Remove the hot dog from the water and set aside.

Steam the bun: While the hot dog is resting, place a steamer basket in the same pot and steam the poppy seed bun for about 2 minutes until it’s warm and soft.

Assemble the hot dog: Place the hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, chopped onions, tomato wedges, dill pickle spear, sport peppers, and a dash of celery salt. Make sure to nestle the tomato wedges between the hot dog and the top of the bun on one side, and the pickle spear on the opposite side between the hot dog and the bottom of the bun.

Enjoy: Now your Chicago-style hot dog is ready to eat! Remember, no ketchup – it’s a Windy City rule.