Grilled Reuben Dogs
This recipe takes the elements of a classic Reuben sandwich and mellows their flavors a bit to best complement grilled hot dogs. Topped with a mild, quick-to-fix mock sauerkraut and a simple Thousand Island spread, they make a fresh alternative to hot dogs served with old standbys like mustard and relish.
- 6 good quality hot dogs (uncured if possible)
- 6 hot dog rolls, lightly buttered and toasted
For the mock sauerkraut:
- 8 to 10 ounces fresh cabbage (1/2 medium head)
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 cup apple cider vinegar
- 1 to 1-1/2 tablespoons sugar
For the Thousand Island spread:
- 1/2 cup mayonnaise
- 1/4 cup chili sauce (Heinz or DelMonte )
- 1 tablespoon dill relish
- Remove the core from the cabbage and slice it as thinly as possible (a mandoline works well for this).
- 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. Transfer to a bowl and set aside.
- In a separate bowl, combine the mayonnaise, chili sauce and dill relish. Cover and refrigerate until ready to use.
- 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.
- Place the hot dogs in toasted buns, top with the mock sauerkraut and Thousand Island spread and serve along with our Speedy Stovetop "Baked" Beans.
There are a lot of high-quality brands of hot dogs to choose from today. For best results, look for an uncured variety that's been minimally processed and has all-natural ingredients.