The one good thing about summer is that it means grilling season is upon us and we get to take our cooking outdoors for a change. Now, I don’t know about you, but I love grilling on warm summer evenings. Whenever I think about grilling, I think about hot dogs, which also makes me think about going to the beach, which makes me think about sandwiches on the sand by the water. I’m taking you on this long twisted path of visualization so that you understand where these Reuben Sandwich Hot Dogs are coming from. They come from my love of both sandwiches and hot dogs, and grilling and the beach. Don’t get me wrong, I love a simple classic dog with just mustard and ketchup, especially if I’m at a baseball game. Hot dogs however, never fill me up. I’m always left hungry. So because of this, I’ve come to think of hot dogs as a pre-dinner snack. An appetizer if you will. I wanted to create a heartier hot dog. A hot dog meets sandwich situation that we can all get behind this summer. The best thing about this recipe is that it doesn’t really involve much cooking at all, which makes them perfect for those hot summer days when you don’t want to spend too much time in the kitchen. They’re satisfying and I hope you’ll give them a try this summer!
This is a pretty simple and straight forward recipe. The hardest thing you’ll have to do is make this homemade Russian dressing, and even then it’s not hard at all. So that’s saying something. In a small bowl, combine the mayo, sour cream, ketchup, horseradish, lemon juice, relish, salt and pepper. Cover with plastic and chill until ready to use.
**Tip: You can totally use store-bought Russian dressing if you don’t have the ingredients on hand or just plain and simply don’t feel like making it. I won’t say anything if you won’t. Also, keep in mind that you can make this dressing and keep it in the fridge for several days before you plan on making the dogs!**
Brush the hot dogs with a bit of oil (any light colored oil like vegetable or canola). Place them on a hot outdoor or indoor stovetop grill. Cook until charred all around, turning often, for about 8 to 10 minutes.
**Tip: I’m using footlong hot dogs for this because I feel like these Reuben Sandwich Hot Dogs just really need to be big and in your face. If you can’t find the large hot dogs, the regular kind will do!**
Split open rolls and place them on a baking sheet. Then place a slice of Swiss cheese into each and bake in a preheated 350 degrees F oven until the bread has warmed through and the cheese has melted, about 5 to 7 minutes.
**Tip: I’m using those large French sandwich rolls for this, to accommodate the large hot dogs, but if you’re using the regular hot dogs, just use regular sized buns!**
Once the cheese has melted, place a grilled dog into each roll. Spread the top with a generous amount of that homemade Russian dressing. Don’t be shy about your dressing amount, these are mega dogs after all.
Then top each with a few spoonfuls of sauerkraut. I’m just using store-bought jarred sauerkraut for this. Make sure you drain it as best you can so that you don’t make the hot dogs soggy.
Finish each off with a few slices of pastrami. I like to use two slices per hot dog, but feel free to add as much or as little as you’d like. You can even slice the pastrami into ribbons if you don’t want big slices on top.
**Tip: I’m using sliced pastrami from the deli at my grocery store, but you can also find it in the lunchmeat section as well. It doesn’t have to be super fancy pastrami at all.**
I like to serve these hot dogs with chips, because I always need a crunch whenever I eat a sandwich. Some frozen fries or tots that you throw in the oven would also work. Ain’t no shame in that game.
**Note: I feel like I have to say this, but if you want a healthier side, a green salad would be great too. There that’s out of the way now. Pasta salad would be great as well. I’m hampering on about sides because I don’t know about you, but I sometimes am at a lost for what to serve on the side with certain meals. So I figured I’d help you out if you’re like me in this regard!**
I hope you’ll consider these the next time you’re in the mood for a hot dog this summer. Or just the next time you don’t really feel like cooking a big elaborate meal after work one night this week. I might also like to add that this sandwich hot dog idea could easily be made into cuban dogs with mustard melted cheese, ham and pickles on top. That would be DELICIOUS!
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1½ tablespoons ketchup
- 1 tablespoons dill pickle relish
- 1 tablespoon fresh lemon juice
- 1 teaspoon prepared horseradish
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon vegetable or canola oil
- 6 foot-long hot dogs
- 6 large French sandwich rolls
- 6 slices Swiss cheese
- 12 slices deli cut pastrami
- 1 cup sauerkraut, drained
- To prepare the Russian dressing, in a small bowl, combine the mayo, sour cream, ketchup, relish, lemon juice, salt and pepper until well incorporated. Cover with plastic wrap and chill until ready to use.
- Preheat oven to 350 degrees F.
- Heat a stovetop or outdoor grill over to about medium in heat. Drizzle the hot dogs with oil and place on the hot grill. Cook until charred all over, turning often, about 8 to 10 minutes. Transfer to a plate and loosely cover with foil to keep warm.
- Split open the rolls and place on a baking sheet. Lay a slice of cheese in each and bake until the bread has warmed through and the cheese has melted, about 5 to 7 minutes.
- Place a hot dog in the center of each, on top of the cheese. Dress with Russian dressing, sauerkraut and two slices of pastrami on each dog. Serve immediately and enjoy!