Chicago-style meets Spanish-inspired. We’re taking the classic Chicago dog and giving it a savory upgrade with thinly sliced Lomo Ibérico. Load up your hot dogs with all the essentials: yellow mustard, bright relish, onion, tomato, pickle, sport peppers, and celery salt, then finish with generous slices of Lomo. Classic, salty, tangy, and anything but ordinary.

Ingredients:

• 4 hot dogs
• 4 hot dog buns
• 4 oz Lomo Ibérico, thinly sliced
• Yellow mustard
• Sweet pickle relish
• ½ small white onion, finely chopped
• 1 tomato, cut into wedges
• 4 dill pickle spears
• Sport peppers
• Celery salt
  

Directions:

1. Grill the hot dogs. Heat a grill or grill pan over medium-high heat. Grill the hot dogs for 4–6 minutes, turning occasionally, until heated through and lightly charred.
2. Warm the buns. Place the buns on the grill for 30–60 seconds, just until warmed and lightly toasted.
3. Load up the toppings. Place each hot dog in a bun and add a generous stripe of yellow mustard and sweet pickle relish. Top with chopped onion, tomato wedges, a pickle spear, and sport peppers.
4. Add the Lomo. Finish each hot dog with a few generous slices of Lomo Ibérico, tucking them around the toppings.
5. Season + serve. Sprinkle lightly with celery salt and serve immediately. Best eaten with plenty of napkins.