I am admittedly not a fan of football…or sports in general. I would rather do just about anything than sit and watch any sort of ‘game’. However, the Superbowl holds a special place in my heart, as it is the anniversary of the first time my bestie and I hung out. So every year, I faithfully sit and watch whoever happens to be playing (I don’t usually get that part figured out until the game starts), and think of an afternoon 10 years ago spent watching Home Fries and talking about Vogue with my Bailey.
This year, I was a little more interested than usual, as one of the only teams whose name I know (the 49ers) was playing. My husband and I just wanted a very chill afternoon spent at home on the couch, eating junk food and kind of watching the game but mostly watching the commercials. To make it a little more interesting, we decided to make Chicago style hot dogs, complete with poppyseed buns! It was one of my favorite Superbowls ever.
My only Game day gear (thanks Kristi!)…and Max
Poppyseeds and Egg wash
Chicago Style Hot Dog (minus the hot peppers, plus avocado)4 Hot Dogs of your choice (we used Nathans) 4 Hot Dog Buns (we used small hoagie rolls for something more substantial) 1 egg, beaten
Poppyseeds 1/2 Onion, diced finely
1 Tomato sliced lengthwise
1 Avocado sliced lengthwise
Pickle Relish or Dill Pickles, quartered lengthwise Heat a cast-iron skillet over medium high heat. Add hot dogs to the pan, and turn occasionally getting a nice sear on each side. Once all sides are toasted, add about 1/2 cup of water to the pan to finish cooking. While the dogs are cooking, turn the oven to broil (low setting). Lightly brush the top of each bun with the egg, and sprinkle generously with poppyseeds. Place buns in oven for 5-8 minutes, or until egg is cooked and the top is ever so slightly browned. Once the buns are finished, the hot dogs should be thoroughly cooked and you can top as you desire! We omitted the hot peppers, and replaced them with (what else?!) avocado! It was a delicious decision. Enjoy!