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Reuben Dogs
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4 serving
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Serves: 4
These Reuben Dogs by recipe writer and food stylist Emily Jonzen take hot dogs to the next level, using smoked beef sausages, sauerkraut and swiss cheese with a tangy dressing for a riot of flavour. The recipe is a killer take on the classic North American reuben sandwich, which hails from either New York or Nebraska, depending on which story you buy in to. Any leftover dressing is delicious over salad or enjoyed as a dip with crunchy veg.
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Ingredients
- 4 beef hot dogs (we used Gilbert’s Kosher Beef Hot Dogs)
- 3 tbsp mayonnaise
- 1½ tbsp tomato ketchup
- 2 tsp hot horseradish sauce
- 1 tsp worcestershire sauce
- 2 cornichons, finely chopped
- 2 salad onions, trimmed and finely sliced
- 4 brioche hot dog buns, split open
- 25g swiss cheese, such as emmental, finely shaved with a vegetable peeler
- 4 tbsp classic or beetroot sauerkraut (we used Biona Ruby Beetroot Sauerkraut)
- 4 pinches hot paprika
- 2 tbsp finely chopped chives
Method
Step 1
Preheat the grill to medium. Place a griddle pan over a medium heat and cook the sausages for 8-10 mins, turning occasionally, until charred and piping hot.
Step 2
Meanwhile, make the dressing by combining the mayonnaise, ketchup, horseradish sauce, worcestershire sauce, cornichons and salad onionsina bowl; mix well land season to taste. Lightly toast the buns under the grill until golden.
Step 3
Working quickly (so the cheese melts slightly in the heat of the sausage and bun), spoon about 1½tbsp of the dressing into each bun, top with a sausage and sprinkle with cheese. Finish with a dollop of sauerkraut, a pinch of paprika and a sprinkling of chives; serve immediately. Leftover dressing will keep in the fridge in an airtight container for 2-3 days.
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Lea & Perrins Worcestershire Sauce 150ml
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Gilbert's Beef Hot Dogs 350g
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