Chicago-Style Brioche Hot Dog

Boil the hot dogs in water until the hot dogs rise to the surface. Remove from the water and place into buns.

Squeeze about 1 tablespoon of mustard onto each hot dog, then spoon on about 1 tablespoon of sweet relish. Nestle the tomato wedges into the bun, then sprinkle diced onion over the mustard and relish.

Add 1 pickle spear to each hot dog, wedging the pickle between the dog and the bun. Add two sport peppers to each, then sprinkle each hot dog with ¼ teaspoon of celery salt. Serve immediately.