Directions:
- Brush outsides of the hot dog buns with butter and sprinkle with poppy seeds. Bake, split sides down, at 350 degrees F until warm, about 5 minutes. Set aside.
- Boil water and then throw all-beef hot dogs in and simmer for about five minutes, until the dog floats. Transfer to buns.
- Arrange a dill pickle spear in crevice between the bottom of the bun and the hot dog and 2 tomato wedges in crevice between the top of the bun and the hot dog. Squirt yellow mustard over each in a zigzag; top with a generous dollop of sweet relish.
- Divide onion among hot dogs. Top each with a sport pepper or a peperoncino. Sprinkle with celery salt. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 53.31 Kcal (223 kJ) | ||
| Calories from fat | 35.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.94g | 6% | |
|---|---|---|---|
| Cholesterol | 9.16mg | 3% | |
| Sodium | 187.39mg | 8% | |
| Potassium | 133.19mg | 3% | |
| Total Carbs | 4.14g | 1% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 1.1g | 2% | |
| Vitamin C | 40mg | 67% | |
| Iron | 0.4mg | 2% | |
| Calcium | 32.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 83.93 Kcal (351 kJ) | ||
| Calories from fat | 55.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.2g | 6% | |
|---|---|---|---|
| Cholesterol | 14.42mg | 3% | |
| Sodium | 295mg | 8% | |
| Potassium | 209.68mg | 3% | |
| Total Carbs | 6.52g | 1% | |
| Sugars | 3.1g | 8% | |
| Dietary Fiber | 1.82g | 5% | |
| Protein | 1.74g | 2% | |
| Vitamin C | 63mg | 67% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.6mg | 2% | |
| Calcium | 50.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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