- February 3, 2023
- 30 Minute Meals
Mini Chicago Hot Dog Sliders
These Mini Chicago hot dog Sliders pack all the flavors of the iconic Windy City favorite into a fun, bite-sized appetizer. Made with slider buns, all-beef hot dogs, classic toppings, and plenty of Chicago flair, they’re perfect for game days, summer parties, cookouts, and feeding a crowd.
If you want a game day appetizer that disappears off the platter fast, these mini Chicago hot dog sliders are it. Every topping from a classic Chicago dog gets packed into a soft, toasted bun, so you get all that flavor in two bites instead of one big hot dog.
Chicago is known for its deep-dish pizza, Italian beef sandwiches, and, of course, its hot dogs. When I think of mini hot dog appetizers, however, I often think of the classic pigs in a blanket appetizer, sausage rolls, or the delicious lil smokies tossed in grape jelly and BBQ sauce.
While those are delicious ways to enjoy a mini hot dog, I love the idea of taking the classic Chicago dog recipe and making it miniature.
Why This Recipe Works
- Ready in about 25 minutes, with most of that time hands off in the oven.
- Easy to prep ahead, which makes it a stress free choice for tailgates and parties.
- Uses real Chicago dog toppings, so you get the same flavor as the full size version in a bite sized format.
- Scales up easily when feeding a crowd (just double or triple the recipe) as needed.
Ingredients
Mini Slider Buns
- Hawaiian roll slider buns
- Melted butter
- Poppy seeds
For the hot dogs:
- Lil smokies or standard hot dogs, cut into thirds
Toppings (dragged through the garden):
- Sport peppers, diced small
- Tomato, seeds removed and diced
- Dill pickles, diced small
- Yellow onion, diced small
- Sweet pickle relish
- Yellow mustard
- Celery salt
Substitution note: if you cannot find sport peppers, diced pepperoncini works in a pinch, though the heat level will be milder
How to Make Mini Chicago Hot Dog Sliders
Prep the Mini Hot Dog Buns
A real Chicago dog sits on an S. Rosen’s poppy seed bun. For the mini version, Hawaiian rolls give you that same soft, slightly sweet bite in a smaller size.
- Preheat the oven to 350°F. Remove the Hawaiian rolls from the packaging and gently separate them.
- Use a serrated bread knife to slice into the center of each roll, without cutting all the way through.
- Place the rolls on a baking sheet and brush the tops with melted butter. Sprinkle with poppy seeds.
- Bake for 7-10 minutes, until lightly golden brown.
Build the Toppings
Chicago locals call this style of hot dog “dragged through the garden,” a nod to the pile of toppings that goes on top.
- While the buns bake, add water to a pot and bring it to a simmer. Place the lil smokies in a steamer basket over the pot and steam for about 5 minutes, until heated through and slightly plump.
- In a small bowl, combine the diced sport peppers, tomato, pickle, and onion. Stir in the pickle relish. Mixing the toppings first makes them much easier to portion onto each mini bun.
Assemble the Sliders
- Place one steamed hot dog into each toasted bun.
- Pipe or spoon a small dollop of mustard onto each one.
- Top with about a tablespoon of the diced topping mixture.
- Finish with a light sprinkle of celery salt.
- Arrange on a platter and serve right away.
What To Pair With It:
Side salads or other Chicago staples go really well with these sliders. If you’re serving these at an outdoor BBQ, pair them with my traditional deli potato salad or this authentic Hawaiian macaroni salad.
If you want classic Chicago favorites, you need my award-winning Chicago Italian beef sandwiches with homemade hot giardiniera or these insanely addictive smoked rib tips with homemade mild sauce. We also can’t have a cookout with Chicago’s own baked mostaccioli recipe as well.
Tips and Variations
Storage: Leftovers keep in an airtight container in the fridge for up to 2 days. The buns will soften, so they are best fresh.
Make ahead: Bake the buns and prep the topping mixture up to a day ahead. Store separately in the fridge and assemble right before serving.
Chili cheese version: Top with a spoonful of chili and shredded cheddar instead of the classic garden toppings.
Bacon wrapped: Wrap each lil smokie in a half slice of bacon and bake until crisp before assembling.
More Slider Recipes:
- Pull Apart Cheeseburger Sliders
- Chicken Bacon Ranch Sliders
- Chili Dog Sliders with Cheddar Cheese
- Muffuletta Sliders
Mini Chicago Hot Dogs Sliders
Ingredients
- 1 package Hawaiian Rolls
- 1/2 tbsp. Melted Butter
- 1 tbsp. Poppy Seeds
- 12 Lil Smokies or 4 large hot dogs sliced into thirds
- 6 Sport Peppers diced small
- 1/4 cup Tomato seeds removed and diced
- 1/4 cup Yellow Onion Diced Small
- 1/4 cup Pickle Relish
- 6 small Dill Pickles Halved
- 2 tbsp. Mustard
- 1/2 tsp Celery Salt
Instructions
- Place the mini hot dogs into a double boiler or steamer basket and steam until heated through, 3-5 minutes.
Prep the slider buns
- Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- Remove the Hawaiian rolls from the packaging and separate each roll. Lightly brush the tops with butter and coat with poppy seeds.
- Bake the buns for 5 minutes. Remove and cool briefly.
- Use a serrated bread knife and slice into the center, not cutting all the way through to create a "bun" opening.
Prep the toppings and assemble
- In a bowl, mix the diced sport peppers, diced tomato, diced onion, and the pickle relish. Toss to combine (this will make it much easier to add to each mini hot dog. Season with the celery salt and set aside.
- Brush the inside of the buns with mustard, then add in one mini hot dog and a halved pickle. Repeat with the remaining sliders.
- Over the center of each hot dog slider, add a small amount of mustard. Then add a small spoonful of the tomato, pickle, and onion mixture.
- Serve immediately and enjoy.