Chicago-Style Hot Dogs

1: Lightly brush the tops of the potato buns with melted butter.

2: Sprinkle poppy seeds over the buttered tops.

3: Preheat grill to medium heat.

4: Grill hot dogs (with celery salt seasoning) for 5–7 minutes, turning occasionally, until lightly charred and heated through.

5: For stovetop options: Steam hot dogs in a steamer basket over boiling water for 5–7 minutes or pan sear with a splash of water until heated through and brown the outsides slightly.

6: Assemble by placing the grilled or steamed hot dog in the buttered, poppy seed potato bun.

7: Add toppings: mustard, relish, onions, tomato slices, pickle spear, sport peppers, and a light sprinkle of celery salt.