Reuben Hot Dogs (Grilled, with Mock Sauerkraut & Thousand Island Spread)
Recipe: #19032
May 14, 2015
Categories: Fathers Day, Game/Sports Day, July 4th, Labor Day, Picnic, Beef Dinner, more
"A grilled hot dog topped with a mild mock sauerkraut and a easy quick three- ingredient Thousand Island spread, a great alternative to the everyday mustard and relish hot dog but with all the elements of a Reuben sandwich. Also if you like lots then double the spread recipe"
Original is 6 servings
Ingredients
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- FOR THE MOCK SAUERKRAUT
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- FOR THE THOUSAND ISLAND SPREAD
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Nutritional
- Serving Size: 1 (168.6 g)
- Calories 428.8
- Total Fat - 18.9 g
- Saturated Fat - 6.3 g
- Cholesterol - 42.4 mg
- Sodium - 1256.5 mg
- Total Carbohydrate - 53.3 g
- Dietary Fiber - 2.4 g
- Sugars - 13.5 g
- Protein - 10.7 g
- Calcium - 122.9 mg
- Iron - 3 mg
- Vitamin C - 2.8 mg
- Thiamin - 0.4 mg
Step by Step Method
TO MAKE THE MOCK SAUERKRAUT
Step 1
Remove the core from the cabbage and slice it as thinly as possible (a mandoline works well for this).
Step 2
Melt the butter in a large skillet over medium heat. Add the cabbage, season with salt and sauté until soft, 5 to 6 minutes. Add the vinegar and sugar and continue cooking, stirring frequently, until all the liquid has evaporated, 3 to 4 minutes longer. Add pepper. Transfer to a bowl and set aside.
TO MAKE THE SPREAD
Step 3
In a separate bowl, combine the mayonnaise, chili sauce and dill relish, add pepper. Cover and refrigerate until ready to use.
TO COOK AN PREPARE THE HOT DOGS
Step 4
Preheat a gas or charcoal grill to medium heat. Score the hot dogs at 1-inch intervals on 2 opposite sides. Oil the grill grates, add the hot dogs and cook for 7 to 10 minutes, turning them frequently with tongs as they cook.
Step 5
Place the hot dogs in toasted buns, top with the mock sauerkraut and Thousand Island spread.
Step 6
Serve & enjoy!
Tips
No special items needed.
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