Ingredients

	4 item(s) light beef or pork hot dog(s)
	4 item(s) reduced calorie hot dog bun(s)
	4 slice(s) Kosher dill pickle sandwich slice(s), blotted dry with paper towel
	1/2 medium plum tomato(es), cut into 4 thin slices, each slice halved
	2 tsp mustard, or to taste
	4 tsp sweet pickle relish, or to taste
	8 tsp (chopped) uncooked onion(s), or to taste
	4 item(s) pepperoncini, chopped
	1 pinch celery seed, optional

Instructions

• Heat outdoor grill to medium-high (or grill pan over medium-high heat).
  
• Grill hot dogs, turning as needed until lightly charred, about 7 minutes. Add buns to grill during last minute of cook time and grill until lightly toasted.
  
• Place hot dogs in toasted buns. Arrange 1 pickle slice on 1 side and 2 pieces tomato on other side of each hot dog. Spread each hot dog with 1/2 teaspoon mustard and then top each with 1 teaspoon relish and 2 teaspoons onion. Top each with a chopped pepperoncini pepper and sprinkle with celery seeds, if desired. Yields 1 hot dog per serving.