Instructions

• Cut each tomato slice in half to make half-moons.
• Prepare the grill for direct cooking over medium heat (180°C to 230°C).
• Brush the cooking grates clean. Grill the hot dogs over direct medium heat, with the lid closed, until nicely browned, 4 to 5 minutes, turning once. During the last 30 seconds of grilling time, toast the buns, cut-side down, over direct heat.
  Brush the cooking grates clean. Grill the hot dogs over medium heat, with the lid closed, until nicely browned, 4 to 5 minutes, turning once. During the last 30 seconds of grilling time, toast the buns, cut-side down, over direct heat.
• Place a grilled hot dog in each bun with two tomato slices, two peppers, a pickle spear, chopped onion, pickle relish and mustard. Finish with a generous dash of celery salt. Serve warm.

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