Czech-Style Hot Dog with Mustard and Ketchup

Method

1. Cook the hot dog in a skillet or on the grill
2. Toast the bun
3. Spread Dijon mustard on the bun
4. Add the hot dog, then top with ketchup, pickled cucumber slices, and onion rings
5. Layer with crisp lettuce
6. Serve immediately
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.