Reuben Hot Dogs with Swiss Cheese
Bold toppings, big flavor, seriously good dogs
- Eggs
- Milk
- Wheat
Don’t miss our limited time Haute Dog series, which features dressed-up versions of the classic hot dog. The deli-inspired dogs here transform the quintessential Reuben sandwich into loaded, handheld deliciousness. Toasted brioche buns are stuffed with hot dogs, melted Swiss cheese, tangy sauerkraut, and creamy homemade Russian dressing made with chopped pickle, mayo, and ketchup. Crisp coleslaw adds fresh crunch to balance all the rich, savory flavors.
Ingredients
1 unit
Sliced Dill Pickle
6 unit
All-Natural Beef Hot Dogs
2.5 teaspoon
White Wine Vinegar
2 unit
Ketchup
6 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Sauerkraut
4 ounce
Coleslaw Mix
6 slice
Swiss Cheese
(Contains: Milk)
6 unit
Hot Dog Buns
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
¾ teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. TIP: For easy cleanup, line baking sheet with aluminum foil first.
-
Finely chop pickle slices until you have 2 TBSP (4 TBSP for 4 servings). Arrange Swiss cheese slices in a stack; halve crosswise.
-
In a small bowl, combine chopped pickle, ketchup, two packets of mayonnaise, and ¼ tsp sugar (four packets of mayonnaise and ½ tsp sugar for 4 servings).
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In a medium bowl, combine coleslaw mix, half the vinegar, remaining mayonnaise, ½ tsp sugar, salt, and pepper (all the vinegar and 1 tsp sugar for 4).
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Melt 1 TBSP butter in a large pan over medium heat. Working in batches, place buns in pan. Cook, undisturbed, until browned on both sides, 30-60 seconds per side, adding more butter to pan as needed between batches. TIP: Lower heat if buns begin to brown too quickly.
-
Transfer buns to a baking sheet. TIP: Buns may not all be done toasting at the same time; transfer each one to sheet as soon as it finishes.
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Cook hot dogs until warmed through. TIP: We pan-seared ours with a drizzle of oil over medium-high heat for 3-5 minutes, turning occasionally. Alternatively, you can microwave or boil.
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Divide hot dogs between buns; top each with two halves of cheese. Bake on top rack until cheese melts, 3-5 minutes.
-
Divide hot dogs between plates; fill with as much sauerkraut, slaw, and Russian dressing as you like. Serve with remaining pickle slices on the side. TIP: Enjoy with potato chips for a real deli experience—we like to crush them right on top of the hot dogs!
