Hot Dog Bar

Build your own Hot Dog Bar this summer with four awesome combinations – Chicago-Style, Hawaiian, Green Chile Queso, and BBQ Sundaes! I first shared these recipes in the summer of 2020, and these combinations still remain our favorite hot dog toppings.

In the summer, we love firing up the grill for hot dogs and grilled chicken sandwiches. And most of the time, I’m pretty happy with a classic dog topped with just ketchup, mustard, and relish. But other times? It can be a whole lot of fun to mix things up.

Ingredients and Substitutions

The Basics – To start, you’ll want hot dogs and buns. I recommend looking for sturdy buns, as these are hearty toppings.

Hawaiian Hot Dogs

Pineapple – Fresh, juicy pineapple adds a citrusy sweetness that pairs well with the salt and umami of the hot dogs.

Onions – I prefer red onion, for its mild flavor and crisp bite.

Cilantro – You’ll want fresh cilantro, for some colorful garnish.

Barbecue Sauce – If you don’t have homemade barbecue sauce on hand, just grab your favorite brand of sauce.

Green Chile and Cheese

Green Chile – I use canned, chopped green chile, to add a spicy kick.

Queso – For a rich, smooth cheese topping, you can’t go wrong with some freshly made queso blanco dip. Store-bought queso will work too.

Chicago Style Hot Dogs

Butter & Poppyseeds – For a real Chicago dog experience, you’ll want to brush the outside of the buns with warm melted butter and sprinkle them with poppy seeds.

Tomatoes – My go-to is Roma tomatoes, for their firm texture and mild, traditional flavor.

Relish – You can’t go wrong with some relish for a sweet, tangy note.

Pickles – My sister Jenny and her husband Jason like to swap out the dill pickle spear with fresh cucumber slices, chopped small. Now, I love the fresh vegetable taste of the cucumber with the tomato. But, I also love a classic Chicago dog with a crunchy dill pickle.

Pepperoncini – I keep a jar of sliced pepperoncinis in the refrigerator for whenever I’m craving a way to add some tart, spicy flavor.

Onion – I prefer white onion, for its crisp texture and mild sharpness.

Mustard – Just a squeeze of yellow mustard adds a mildly spicy kick.

BBQ Sundae Dogs

Baked Beans – If you don’t feel like making homemade baked beans, a can of baked beans will work just fine here too.

Coleslaw – Fresh, sweet coleslaw adds crunch and the perfect note of tanginess.

Barbecue Sauce – As with the Hawaiian hot dogs above, if you don’t have homemade barbecue sauce, store bought will work great too.

How to Make a Hot Dog Bar

Preheating the Grill: I warm the grill for 10-15 minutes before cooking.

Grilling the Hot Dogs: Add the hot dogs to the grill and let cook until fully done.

Toasting the Buns: Toast the buns on the grill, rotating to avoid burning.

Reserving the Hot Dogs: I set aside the hot dogs and buns until needed.

Preparing the Toppings

Hawaiian Hot Dog Toppings

Slicing the Produce: I slice the pineapple into bite-sized pieces, about ¼” thick. I also finely chop the onion and cilantro at this stage.

Laying Out the Ingredients: You’ll want to lay out the pineapple, onion, cilantro, and barbecue sauce for each person to use.

Green Chile and Cheese Toppings

Warming the Queso: If you’re reheating queso from the refrigerator, you’ll want to slowly warm it in a saucepan over low heat.

Laying Out the Ingredients: I lay out the queso and chopped green chile for each person to use.

Chicago Style Hot Dogs Toppings

Slicing the Produce: I start by slicing the onions and tomatoes.

Melting the Butter: You’ll want to heat the butter in a microwave-safe dish in the microwave until melted, about 10-20 seconds.

Coating the Buns: I brush the buns with the melted butter, then sprinkle poppyseeds onto the sides.

Laying Out the Ingredients: Lay out the tomatoes, relish, pickled, pepperoncinis, onion, and mustard for each person to use.

BBQ Sundae Hot Dogs Toppings

Warming the Beans: You’ll want to warm the baked beans in a saucepan on the stove over medium heat.

Laying Out the Ingredients: I lay out the baked beans, coleslaw, and barbecue sauce for each person to use.

Serving: I let each person assemble their hot dogs with as much or as little of each topping as they like best.

Make Ahead & Storage

Make Ahead: I don’t recommend assembling these hot dogs in advance. The buns will become soggy, and the recipe’s are designed to be made in just a few minutes anyway. However, I do often prep toppings in advance; slicing the produce and making any toppings the day before will make putting everything together much easier on the day.

How to Store: I usually store any leftover ingredients in individual airtight containers or Ziplocs in the refrigerator. They should keep for 1-3 days.

Serving Suggestions

Like most potlucks and barbecues, the potential side dishes are nearly endless here. And while you’ll never go wrong with classics like potato salad or pasta salad, I like to add a bright bit of freshness with a Cilantro Slaw or a Fresh Corn Salad. And a crockpot of Mexican Baked Beans is always a welcome addition.

For a sweet treat at the enjoy of the day, try these Ice Cream Sandwiches. You can make them ahead of time and wow everyone when you pull them out of the freezer.

More Grilling Recipes

• How To Grill Tri Tip
• How To Grill Chicken Thighs
• Memphis Style Dry Rub Ribs
• Filthy Burgers
• Grilled Peaches with Homemade Vanilla Ice Cream

Frequently Asked Questions

{originally published 7/8/20 – recipe notes and photos updated 8/12/26}