How to Build the Perfect Chicago Charcuterie Board
Sure, you’ve seen plenty of charcuterie platters: salami, several types of cheese, crackers, some nuts and grapes. They’re fine, but a bit predictable if you ask some people. But a Chicago-style charcuterie board? Now that's anything but mundane. Offering bite-size portions of Chicago’s most iconic street eats, from pizza puffs to sport peppers to fries smothered in cheese, it lets your guests’ taste buds skip from Maxwell Street to Little Italy to Greektown in a matter of moments.
Set this array out before the big game, and your guests might be more drawn to your charcuterie board than to the TV. And at a dinner party with out-of-town guests or a neighborhood get-together, it’s the perfect way to show off Chi-town’s diverse flavors.
Read on to learn how to build and serve the perfect Chicago charcuterie board.
What You’ll Need
In addition to lots of napkins and toothpicks, you’ll want to pick up several (or all) of the following Chicagoland classics.
Chicago-Style Hot Dog
A true Chicago-style hot dog starts with a Vienna beef dog nestled in a poppy-seed bun that’s “dragged through the garden”: topped with mustard, relish, onions, tomato wedges, a pickle spear, sport peppers, and celery salt—but never ketchup! Although part of local lore, the “no ketchup!” tradition was said to be born during the Depression, when some vendors used the condiment to cover up the taste of inferior meat. To show pride in their high-quality beef and trust in their hot dog vendors, Chicagoans shunned the sweet sauce. The flavors of a “dragged through the garden” dog are perfectly balanced on their own and obscured (some say ruined) when doused with the red stuff.
Click here for a list of the best hot dogs in the Oak Park area.
Maxwell Street Polish Sausage
The Chicago Polish sausage is slightly charred, nearly bursting its casing, and a little too big for its poppy-seed bun. The inside of that bun is coated in bright yellow mustard, and the sausage is buried beneath a mound of caramelized grilled onion, with a few pickled sport peppers perched on top.
Italian Beef
One of Chicago's most iconic eats, the Italian beef starts with a French roll stuffed with thinly sliced roast beef. You'll want to add sweet peppers or Chicago giardiniera (an oil-rich relish that’s a mix of pickled chopped veggies—usually peppers, cauliflower, carrots, celery, and sometimes olives), and get some au jus for dipping. Warn your guests to roll up their sleeves before they attempt to lift the sandwich to their face.
Click here for a list of the best Italian Beef in the Oak Park area.
Italian Sub
Although not uniquely Chicago, it is a Chicago favorite that the city does oh so well. Picture layers of salami, capicola, mortadella, and provolone on a soft roll, topped with lettuce, tomato, oil, vinegar, and peppers—that’s if you’re ordering it right. It’s soft and crunchy, meaty and cheesy, and almost too big to get your mouth around.
Click here for a list of the best Italian subs in the Oak Park area.
Gyro
This perfect Greek sandwich features slices of slow-roasted, spiced meat shaved right from a rotating vertical spit, then topped with cool and tangy tzatziki, crisp onions, and juicy tomato—all tucked into the pillowy pocket of a warm, soft pita. It’s savory, messy in the best way, and satisfying enough that it always disappears from the board faster than you expect.
Pizza Puffs
This deep-fried, handheld pocket pastry is stuffed with classic pizza fillings, including seasoned tomato sauce, hot and gooey mozzarella, and sizzling bits of crumbled sausage. If you decide to reheat these, cut them in half just before serving to allow their molten core to cool.
Click here to learn more about the pizza puff.
French Fries with Melty Cheese
These are stadium-style fries—we’re talking cheese sauce for dipping or pouring over, not some delicate wedge on the side. Note: Since fries can get cold, dry, or soggy quickly, you’ll want to get these as close to party time as you can strategically manage.
Chicago Tamale
A true Chicago hot dog stand classic, these tamales are different from their Mexican cousins—they’re soft, log-shaped, and steamed in paper instead of a corn husk. Made from seasoned cornmeal with a bit of spiced beef or pork tucked inside, they’re humble, hearty, and perfect for adding a little warmth to your board. Slice them into bite-size portions and serve with a dash of hot sauce or alongside some giardiniera for that signature local kick.
Dips and Fixings
Have these flavor boosters on hand to make your Chicago-style board feel extra-real.
Giardiniera:
The city’s signature condiment. Even with fully dressed dogs, guests will add this spicy, crunchy mix to beef bites, pizza puffs, fries—basically anything.
Giardiniera oil:
A true Chicago move. Drizzle it over fries, beef, or roasted veggies for instant corner-stand flavor.
Sport peppers:
Even off the dog, these vinegary little chilies get eaten like snacks. Put out a small pile—they’ll vanish.
Cheese sauce:
For fries, pizza puff bites, and any fried or breaded add-ons. An essential.
Sweet peppers:
Perfect alongside your Italian beef bites if you’re serving them juicy or dry.
Au jus cups:
A must for dunking Italian beef bites (or anything that deserves to be a little messy).
Marinara:
For pizza puffs, mozzarella bites, or anything that wants a warm, tangy dip.
Tzatziki:
A cool, herby pairing for gyro bites—very welcome on most foods.
Vinegar-based hot sauce:
For the heat lovers. More Chicago than sriracha, and excellent on fries or meats.
Ketchup (for fries only—Chicago rules still apply):
A necessary option. Add it with a wink.
How to Prep and Serve
Line your serving tray with brown butcher paper.
Reheat or warm your hot foods in an oven or microwave.
Cut most items into bite-size portions and immediately skewer them with a toothpick to hold them together.
Hot dogs and Polish sausages can be cut into thirds.
Halve the pizza puffs.
Cut subs, Italian beef, and gyros into strips.
Tamales come in paper you’ll need to unwrap carefully before you cut them into one-bite pieces.
Use little ramekins or small bowls along with small spoons for dips and fixings.
If you have the fries’ cheese on the side, serve it in a larger bowl with a ladle.
Beyond the Board
Drinks
Your guests are going to require some cooling, thirst-quenching beverages. To keep the Chicago theme, check out one of these classics:
A local root beer, such as WBC Chicago-Style Root Beer by Goose Island, Dad’s Root Beer, or Berghoff Brewery’s Rowdy Root Beer
Beers produced by local breweries such as Revolution Brewing, Goose Island Brewing Company, Half Acre Beer, and Sketchbook Brewing Company, or Old Style (long associated with Chicago but made in LaCrosse, WI)
Malört to make mini “Chicago Handshakes,” which consist of Malört and cheap beer
Sweets
Since everyone craves a little something sweet, serve one or more of these Chicago originals:
Eli’s Cheesecake—there are Eli’s Cheesecake bites, too
Garrett Popcorn—you can try Garrett Mix Mini Tins or Snack Packs
Rainbow Cone Ice Cream Cake Slices
Where to Gather Your Favorite Chicago-Style Foods Around Oak Park
Yes, the dream is to grab the best of the best from every iconic category. But unless you’re fully committed to a neighborhood-wide food crawl (respect), you probably don’t want to spend an afternoon zig-zagging across the area to collect a dozen different items for one board.
And honestly? Your Chicago-style charcuterie board doesn’t have to be a scavenger hunt. Maybe it’s a platter piled high… or maybe it’s a mental checklist you carry in your heart every time you remember how much excellent Chicago food is out there waiting to be eaten. Both count.
If you’re looking to keep things simple and get most of your ingredients in one stop, classic hot dog and burger joints are your best friend. In fact, Portillo’s in Forest Park will supply nearly everything on your list—dogs, beef, fries, sport peppers, giardiniera, cheese sauce, and all the fixings—except two essentials: the pizza puff and the Italian sub.
For the Italian sub, locals swear by:
Alpine Food Shop (Westchester or Elmwood Park locations) — old-school, beloved, and consistently excellent.
Starship Restaurant & Catering in Forest Park — a neighborhood legend with loyal fans and serious sandwich cred.
For pizza puffs, many independent hot dog stands keep them stocked, but if you want a sure bet, take a look at our list of favorite spots in the area.
Bringing it All Together
A Chicago-style charcuterie board is a love letter to the foods that define our neighborhoods, our late-night cravings, and the stories we tell around the table. Whether you gather everything from one convenient counter or assemble it piece by piece from your favorite local haunts, the joy is the same: bold flavors, a little chaos, and a whole tray that feels like home.