2024-06-26T18:45:57.388ZThe ketchup-mustard-relish trio is nice, but this summer, we want you to upgrade your hot dog. Whether you consider it a sandwich is up to you, but one thing’s for sure: A hot dog is a blank canvas composed of a sausage and a bun, ready for any combination of flavors, tastes and textures. There’s a whole world of condiments, toppings and buns out there (literally — there are dozens of regional hot dog variations), and we’re giving you the recipes you need to explore it.We’ve picked out just a few of the sauces, dressings, slaws, relishes, pickles and buns you can use to make your most delicious hot dog yet. The fun of serving up the summertime staple is mixing and matching, so feel free to get as creative as you want in your combinations. If you don’t see your favorite hot dog essential, search for it in our archive of over 10,000 tested and trusted recipes.1. CondimentsThe Hamilton’s House Mustard(Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post)This mustard from chef Anthony Lombardo is a bit more mild and creamy that most store-bought versions, making it a great option for pairing with other pungent ingredients. Get the recipe.Classic American Barbecue Sauce(Deb Lindsey for the Washington Post; food styling by Amanda Soto/The Washington Post)This classic barbecue sauce offers a nice change from ketchup and mustard. You can also try using it on a Seattle-Style Hot Dog. For slightly different flavor profiles, check out our Honey Barbecue Sauce and Sweet and Tangy Barbecue Sauce. Get the recipe.Spicy Beer Mustard(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)This spicy, stout-infused mustard would pair especially well with a hot dog in a pretzel bun. Get the recipe.Ssamjang(Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)Pair this sweet and spicy spread with kimchi and a drizzle of mayo for a hot dog with big flavor and textural interest. If you like spice, also check out this Chile-Garlic Sauce. Get the recipe.Spicy Remoulade(Peggy Cormary for The Washington Post; food styling by Lisa Cherkasky for the Washington Post)Pull inspiration from Nordic countries such as Iceland and Denmark and dollop some of this spicy-tart remoulade on your dog. Get the recipe.Guacamole(Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)Hot dogs are popular all over Latin America and feature regional toppings, such as this classic guacamole. Also try experimenting with chimichurri, pineapple salsa and french fries. Get the recipe.Thousand Island Dressing(Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)Instead of using typical hot dog condiments such as ketchup, mayonnaise, mustard and sriracha separately, combine them all in this flavor-packed condiment. For a vegan version, try out this Russian Dressing. Get the recipe.2. PicklesQuick-Pickled Onions(Tom McCorkle for The Washington Post; food styling by Gina Nistico for The Washington Post)Pickled onions are a simple way to instantly elevate your hot dog with a little crunch and acid to balance out the meaty flavor. Get the recipe.Classic Sauerkraut(Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)Sauerkraut is a staple for many brat and hot dog lovers, and it’s a key element in a New York-Style Hot Dog. Get the recipe.Quick-Pickled Jalapeños(Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)Turn up the heat with these pickled jalapeños. Pair them with pickled carrot and radish sticks, mayo, cucumber and cilantro to make a Hot Dog Banh Mi. Get the recipe.Refrigerated Spicy and Sour Tomatoes(Scott Suchman for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)Replace the fresh tomatoes in your Chicago-Style Hot Dogs with their punchy, pickled counterparts. Get the recipe.Deli-Style Fermented Sour Pickles(Dixie D. Vereen for The Washington Post)Slice these homemade pickles into spears to complete your Chicago-Style Hot Dogs. Get the recipe.3. Slaws and Relishes‘Instant’ Coleslaw(Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)Cool, creamy coleslaw provides a nice balance to more intensely flavored toppings. Try it in a Carolina-Style Slaw Dog. For a lighter alternative, consider this New Classic Coleslaw, which replaces the bulk of the mayonnaise with Greek yogurt. Get the recipe.Red Cabbage and Fennel Slaw With Sunflower Seeds(Rey Lopez for The Washington Post; food styling by Lisa Cherkasky for The Washington Post)This crisp and colorful slaw is a little bit sweet and a little bit tangy thanks to its honey and cider vinegar dressing. Get the recipe.Vinegary Montreal Slaw(Jennifer Chase for The Washington Post; food styling by Bonnie S. Benwick/The Washington Post)If you’re lookin