Low Carb Chicago Syle Hot Dogs

1. 1

   Grill Hot Dogs in a cast iron pan over medium heat until brown on all sides with grill press.

2. 2

   While dogs are cooking dice tomatoes, jalapenos, onion and pickle. Place toppings in bowl.

3. 3

   Rinse Romaine lettuce and pick out the best leaves. Trim bottom white off of leaves and place leaves on plate.

4. 4

   Top leaves with one hot dog, tablespoon mustard and 2 tablespoons of topping mixture (save remaining topping for future use). Garnish with celery seed and cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.