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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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