Reuben-Inspired Hot Dogs with Swiss Cheese, Sauerkraut and Homemade Russian Dressing

If you love the bold, tangy flavors of a Reuben sandwich, get ready for a fun twist: all those classic ingredients piled high on a juicy hot dog in a toasted bun. This recipe takes the beloved deli combo-sauerkraut, Swiss cheese, Russian dressing and coleslaw-and turns it into an easy, handheld meal that’s perfect for weeknights or game day.

The magic starts with a creamy homemade Russian dressing made from chopped dill pickles, ketchup and mayonnaise. Toasted brioche buns get stuffed with all-beef hot dogs, melty Swiss cheese, tangy sauerkraut and a fresh coleslaw that adds a crisp, refreshing bite. Every element comes together for a rich, savory and slightly tangy experience that will have everyone reaching for seconds.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

12 unit All-Natural Beef Hot DogsView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 unit KetchupView ingredient guideLike ingredientDislike ingredient

6 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce SauerkrautView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

6 slice Swiss CheeseView ingredient guideLike ingredientDislike ingredient

6 unit Hot Dog BunsView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position. For easy cleanup, line a baking sheet with aluminum foil. Finely chop the sliced dill pickle until you have 2 tablespoons (4 tablespoons for 4 servings). Stack the Swiss cheese slices and cut each in half crosswise.
2. In a small bowl, combine the chopped pickle, ketchup, 2 packets of mayonnaise (or 4 for 4 servings) and ¼ teaspoon sugar (½ teaspoon for 4 servings). In a medium bowl, combine the coleslaw mix, half the white wine vinegar, the remaining mayonnaise, ½ teaspoon sugar and a pinch of salt and pepper (use all the vinegar and 1 teaspoon sugar for 4 servings).
3. Melt 1 tablespoon butter in a large pan over medium heat. Working in batches, place the hot dog buns in the pan. Cook until browned on both sides, 30-60 seconds per side, adding more butter as needed between batches. Lower the heat if the buns brown too quickly. Transfer the toasted buns to the prepared baking sheet.
4. Cook the hot dogs until warmed through. Pan-sear them with a drizzle of oil over medium-high heat for 3-5 minutes, turning occasionally. Alternatively, microwave or boil them. Place each hot dog in a toasted bun and top with two cheese halves. Bake on the top rack until the cheese melts, 3-5 minutes.
5. Divide the hot dogs among plates. Fill each with sauerkraut, coleslaw and Russian dressing to taste. Serve with the remaining pickle slices on the side. For a real deli experience, enjoy with potato chips-crush them right on top of the hot dogs!

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Swiss with provolone or mozzarella for a different flavor, but Swiss is classic for a Reuben.

How do I make the Russian dressing ahead of time?

The dressing can be made up to 3 days in advance and stored in the refrigerator. Just stir before using.

Can I use store-bought coleslaw instead of making my own?

Absolutely. Use about 1 cup of prepared coleslaw and skip the vinegar and sugar in step 2.