4 hot dog buns, Ball Park®
1 egg, beaten
1 tablespoon poppy seeds
1⁄4 cup sweet pickle relish, Vlassic®
2 drops green food coloring, McCormick®
4 all-beef franks, Ball Park®
Yellow mustard, French’s®
1⁄3 cup frozen chopped onions, thawed, Ore Ida®
1 tomato, cut into 8 wedges
4 pickle spears, Vlassic®
Preheat oven to 350 degrees F. Very lightly brush bun tops with egg and sprinkle with poppy seeds. Bake in oven for 10 minutes. Remove from oven; set aside. Meanwhile, combine relish and food coloring; set aside. Set up grill for direct cooking over medium heat (see page 15). Oil grate when ready to start cooking. Place franks on hot, oiled grill. Cook for 12 to 15 minutes or until heated through, turning occasionally. Place franks in buns; top with mustard. Top each frank with some of the relish mixture and onions. Arrange two tomato wedges between each frank and top of bun. Place a pickle spear between each frank and bottom of bun.
Tip: Order authentic Chicago bright-green sweet relish, pickle spears, and sport peppers online from The Puckered Pickle at www.puckeredpickle.com.
Prepare buns and relish as directed. Preheat broiler. Place franks on a wire rack over a foil-lined baking sheet or broiler pan. Broil 6 to 8 inches from heat source for 12 to 15 minutes, turning occasionally. Serve franks as directed.