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Reuben Hot Dogs (Grilled, with Mock Sauerkraut & Thousand Island Spread)
- Servings: 6
- Prep: 25m
- Cook: 7-8m
Ingredients
- 1 to 1 1/2 pounds hot dogs (6 large dogs, Nathen's Bigger Than The Bun Beef Franks is good)
- 6 hot dog (9 ounces) bread buns (6 large-size buns, lightly buttered with butter or margarine and toasted)
- FOR THE MOCK SAUERKRAUT
- 8 to 10 ounces cabbage (1/2 medium head)
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 cup apple cider vinegar
- 1 to 1 1/2 tablespoons granulated sugar
- Pepper
- FOR THE THOUSAND ISLAND SPREAD
- 1/2 cup mayonnaise
- 1/4 cup chili sauce (Heinz or DelMonte)
- 1 tablespoon dill relish
- Pepper
How to Make
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TO MAKE THE MOCK SAUERKRAUT
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Step 1: Remove the core from the cabbage and slice it as thinly as possible (a mandoline works well for this).
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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.
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TO MAKE THE SPREAD
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Step 3: In a separate bowl, combine the mayonnaise, chili sauce and dill relish, add pepper. Cover and refrigerate until ready to use.
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TO COOK AN PREPARE THE HOT DOGS
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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.
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Step 5: Place the hot dogs in toasted buns, top with the mock sauerkraut and Thousand Island spread.
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Step 6: Serve & enjoy!
We hope you enjoy this recipe!
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