Grilled Reuben Dogs

By cnash

Transform a classic deli sandwich into a new summer meal by swapping hot dogs for corned beef. For a leaner take on this recipe, substitute turkey or chicken dogs.

Ingredients

• 1 tablespoon(s) canola oil
• 1/2 cup(s) chopped onion
• 1 cup(s) sauerkraut or new kraut (which is less tangy), well rinsed, drained
• 4 sun-dried tomato halves (not in oil), diced
• 1/2 teaspoon(s) caraway seeds
• 1/4 teaspoon(s) kosher salt
• 1/4 teaspoon(s) ground pepper
• 2/3 cup(s) dry white wine
• 4 top-split hot dog buns
• 1/3 cup(s) Thousand Island dressing
• 4 slice(s) (1 ounce each) Swiss cheese
• 4 all-beef hot dogs
• 4 bread-and-butter “sandwich stacker” pickles, halved lengthwise

Preparation

Step 1

Heat oil in a skillet over medium heat; add onion and sauté 6 minutes or until lightly browned. Add sauerkraut, tomatoes, caraway, salt, and pepper; sauté 3 minutes. Pour in wine and bring to boil; reduce heat to low, cover, and simmer 5 minutes or until wine is absorbed.

Heat oven to 350 degrees F. Heat a stovetop grill pan over medium heat. Toast insides of buns on grill pan, 2 minutes. Spread insides of buns with half of the dressing, then nestle 1 slice cheese in each bun over dressing.

Grill hot dogs all over, about 3 minutes. Place in buns and put on a baking sheet. Spread tops of hot dogs with remaining dressing, then spoon warmed sauerkraut mixture down the middle. Lay pickle halves along each side. Place dogs in oven for 3 minutes or until cheese melts.