For the russian dressing on these dogs, you can stir in dill relish, or, for more pickle punch, garnish them with deli spears. A Rachel (no relation) is a Reuben made with smoked turkey rather than corned beef, so swap in turkey dogs here to make Rachel Dogs.
Makes: 4 servings
- 1 1 pound sack sauerkraut, rinsed and drained
- 8 large beef hot dogs
- 1/3 cup sour cream
- 1/3 cup ketchup
- 1 tablespoon sweet smoked paprika
- 1/4 cup dill pickle relish or 1 large deli dill or half-sour pickle, cut into 8 spears
- 8 slices swiss cheese
- 8 crusty 6-inch-long deli rolls, pretzel rolls or good-quality hot dog rolls, split
- Preheat an outdoor grill or griddle pan to medium-high. In a small saucepan, warm the sauerkraut on the grill or over medium heat. In a medium skillet, bring 1 inch of water to a boil. Add the hot dogs and parboil on the grill or over medium heat to heat through, about 5 minutes.
- While the dogs heat through, in a small bowl, combine the sour cream, ketchup and smoked paprika. If using the pickle relish, stir in here.
- Split the dogs lengthwise but do not cut all the way through, butterflying them open. Place them cut side down on the grill or griddle and crisp up the casings, 2 to 3 minutes. Cover each dog with a slice of swiss cheese folded to cover the dogs evenly. Cover the grill or griddle with a loose foil tent to melt the cheese.
- Set the cheesy dogs into the rolls and top with a slather of sauce and the sauerkraut. If using the pickle spears, place on top of the dogs.