A nod the classic Reuben sandwich, these Reuben hot dogs hit on all the flavors of the sandwich and take boring grilled hot dogs to the next level.
Can we talk about hot dogs today? It’s not a topic we talk about often here, is it? But are hot dogs as much of a guilty pleasure for you guys as they are for me?
It seems that it’s part of the “man code” that men love hot dogs but I feel there’s this weird anti-hot dog stereotype so many women uphold themselves to.
When, in reality, we secretly love them. Especially hot dogs loaded with Tex-Mex stuff.
These Reuben hot dogs are a nod to the Reuben sandwich I’ve become quite fond of in the past couple of years. If you asked me 2 years ago if I liked Reuben sandwiches, I would have given you a definitive “NO” response.
But as all things tend to do, my tastes have changed too and I’m down to order one in a restaurant or deli fairly frequently now.
And I certainly know that Kyle loves Reubens too! If it’s on a restaurant menu, he almost always orders it. Seriously, I’m talking like 90% of the time this sandwich is on a menu, Kyle will order it.
This is just another reason why I feel like I’ve married my dad. Or are hot dogs, sausage, and Reubens a general man-thing??
These Reuben hot dogs are simple to put together! First, there’s butter. Because what’s a Reuben without grilled bread??
You’ll spread a little over the outside of the buns and toss them on the grill to toast up. Then you’ll add some thousand island dressing in the bun opening, top with sauerkraut and a hot dog and add some Swiss cheese to the dog.
Then you’ll set the whole thing back on the grill for a couple minutes to let the cheese melt and the bottom of the bun get all buttery-toasted.
And let me tell you, for a man who is a pork-hot-dog-with-mustard purist, Kyle fell hard for these hot dogs.
I sort of did too. (Totally hiding my secret love right there.) And I know you will too!
- 8 hot dogs
- Salted butter, softened (optional)
- 8 hot dog buns
- Thousand osland dressing
- 1 cup sauerkraut, squeezed mostly dry and warmed
- 4 oz Swiss cheese (we used Jarlesburg), shredded or thinly sliced
- Heat grill to medium-high and grill the hot dogs until cooked through, about 7 minutes.
- Lightly butter the outside of the buns and grill the top and sides of the buns (but not the bottoms - that comes later) to warm them up. This step is an optional but delicious one. Leave the grill on.
- Schmear some dressing into the sliced part of the buns and add about 2 tablespoons of sauerkraut to each bun. Place the grilled hot dogs on top of the sauerkraut and top with cheese.
- Transfer the hot dogs to the grill. Close the lid and allow the grill heat to melt the cheese and toast the bottoms of the buns. This should take about 1 to 2 minutes. Using grill tongs, remove the hot dogs from the grill and serve them while they are still hot.
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