Reuben Hot Dog

Reuben Hot Dog

Invited to a friend's summer beach house?  

Or how about a backyard bbq?  What do I make that will be easy to prepare,

 filling, creative, affordable, and loved by all?  

Well, I had to start with the traditional "All Time" favorite, 

the hot dog.  Yes, these are always a super idea for all,

but I was looking for something a little bit more.

Then it hit me.....Reuben Hot Dog.

Now you ask, "what is a Reuben Hot Dog"?

Well, same ingredients as a classic Reuben Corned Beef Sandwich, 

with the addition of a hot dog and cheaper.

With very little planning, these were a perfect idea.

Simply, wrap one slice of corned beef around each hot dog.  

Then store in zip lock bag until ready to leave for our outing.

I prepared the sautéed onions and sauerkraut and stored them in a separate container.

I made the Thousand Island Dressing the night before, to save time.

Build your Reuben Hot Dog just minutes before you are ready to eat.

Grill and enjoy watching everyone devour these hearty dogs, in no time. 

I hit the bullseye with this one, and so will you.

Thousand Island Dressing:  

We are all familiar with the well-known salad dressing.....BUT,

Where did this name come from?  Who was the first to create it?

There are many conflicting stories, as to who and where this dressing came from.

One thing for sure is that it was created in the area, it was first made.

The beautiful Thousand Islands is located between the Northern New York region 

and Southern Ontario, Canada.  

I had the opportunity to drive through this area twice, while

traveling to Ontario, to visit my husband's Grandparents.  The islands were just 

breathtaking.  It is only fitting, that such a beautiful area's name would be used, for this wonderful versatile dressing.

Reuben Hot Dog Ingredients:
8 hot dogs, buttered
8 Three Bakers Hot Dog Buns
8 slices swiss cheese
8 sliced corned beef
1 recipe Thousand Island Dressing (see recipe below)


Sauerkraut:
1 lb 11 oz can sauerkraut, rinsed and patted dry
2 TBS butter
2 TBS olive oil
1 large sweet onion, sliced
1/2 tsp garlic, minced
1 TBS mustard
1/2 tsp ground coriander
 2 TBS honey, optional
1 TBS peppercorns
salt, to taste
scallions for garnish, optional


Directions for Sautéed Sauerkraut:
1.  Rinse and drain the sauerkraut.  Pat dry.
2.  Heat a large skillet on medium-high heat.  Add oil and butter
3.  Add onions and cook until soft.  Approx. 5-8 mins, Stir.
4.  Add sauerkraut and remaining ingredients.  Stir and cook for additional 5 mins.

To assemble Hot Dog:

1.  Heat grill to med/high heat.
2.  Butter outside of rolls
3.  Place cheese inside the roll,
4.  Roll one slice of corned beef around each hot dog.  Place inside the bun.
5.  Top dog with sauerkraut.
6.  Place hot dogs on a baking sheet or in an aluminum pan.  Place on grill and cook for approx. 10 mins., or until done.  Top with dressing and scallions

Thousand Island Dressing:
1/2 cup mayo
2 TBS ketchup ( I used ketchup sweetened with honey)
1 TBS local organic honey
2 TBS dill pickle relish
1/4 tsp garlic, minced
2 tsp finely diced onion
2 tsp cider vinegar
3-4 dashes of hot sauce, optional (but recommended)
salt, to taste

Directions:
1.  Add all ingredients to a medium-size food processor or blender.  Pulse until blended well.  Add to container and chill until ready to use.

1.  Preheat Grill on high.
2.  Butter outside of hot dog buns
3.  Place a slice of Swiss