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Reuben Dogs

June 2010
Reuben Dogs

by 2 people

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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
  1. 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.
  2. 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.
  3. 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.
  4. 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.