Preheat your oven to 350°F (175°C). Cut the poppy seed hot dog buns into 1-inch cubes and place them in a large mixing bowl. Drizzle the olive oil over the bun cubes, tossing to coat them evenly. Spread the cubes on a baking sheet and bake for 12-15 minutes until they are crispy and lightly golden brown; let them cool completely.

While the bread cools, heat a grill pan over medium heat. Place the Chicago-style beef hot dogs onto the hot grill and cook for about 6-8 minutes, turning occasionally until they are nicely charred and heated through. Once done, remove the hot dogs from the grill and slice them diagonally into 1/4-inch thick pieces.

In a large mixing bowl, combine the toasted bread cubes, sliced hot dogs, diced vine-ripened tomatoes, chopped celery (with leaves), dill pickle spears, diced white onion, and sport peppers. Gently toss all the ingredients together until the mixture is well distributed.

In a measuring cup, whisk together the extra virgin olive oil, dill pickle juice, yellow mustard, grated onion, poppy seeds, celery salt, and a pinch of salt and pepper. Make sure the dressing is smooth and well-blended, then pour it over the salad mixture, ensuring everything is well coated.

Before serving, add the sweet pickle relish on top of the salad for an extra burst of flavor. Give your Chicago Dog Panzanella a final gentle toss to incorporate the relish, then serve immediately.