Prepare your hot dogs: Bring a large pot of water to a simmer. Gently place the hot dogs into the simmering water and cook for about 5-7 minutes, or until heated through. Do not boil vigorously, as this can split the casings. Once heated, remove the hot dogs and pat them dry.

Steam the buns: While the hot dogs are simmering, place the poppy seed buns in a steamer basket over the simmering water for about 1-2 minutes, just until they are warm and slightly steamed. This is crucial for the authentic texture.

Assemble your masterpiece: Lay out the steamed buns. Spread a generous layer of yellow mustard down the center of each bun. Top the mustard with the cooked hot dog.

Layer on the toppings in order: Next, add a spoonful of neon green sweet pickle relish over the hot dog. Sprinkle with chopped white onion. Place two tomato wedges on one side of the hot dog, and a dill pickle spear on the other side. Add the sliced sport peppers over the top. Finally, finish with a dash of celery salt sprinkled over everything.

Serve immediately and enjoy the Chicago experience!