Reuben-Style Hot Dogs with Swiss Cheese and Homemade Russian Dressing

Take your hot dog game to the next level with these loaded Reuben-inspired dogs. Toasted brioche buns are stuffed with all-beef hot dogs, melted Swiss cheese, tangy sauerkraut and a creamy homemade Russian dressing made with chopped pickle, mayo and ketchup. A crisp coleslaw adds fresh crunch to balance all the rich, savory flavors.

This recipe is perfect for a fun weeknight dinner or game day gathering. The combination of melty cheese, tangy kraut and creamy dressing will have everyone reaching for seconds. Plus, it comes together in under 30 minutes!

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Ingredients

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

6 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Line a baking sheet with foil for easy cleanup. Finely chop the pickle slices until you have 2 tablespoons (4 tablespoons for 4 servings). Stack the Swiss cheese slices and cut them in half crosswise.
2. In a small bowl, combine the chopped pickle, ketchup, 2 packets of mayonnaise (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 (1 teaspoon for 4 servings) and salt and pepper to taste.
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. Transfer the toasted buns to the prepared baking sheet.
4. Cook the hot dogs until warmed through. For pan-searing, add a drizzle of oil to the pan and cook over medium-high heat for 3-5 minutes, turning occasionally. Alternatively, microwave or boil. Place each hot dog in a toasted bun and top with two halves of Swiss cheese. Bake on the top rack until the cheese melts, 3-5 minutes.
5. Serve the hot dogs on plates. Fill each with sauerkraut, coleslaw and Russian dressing as desired. Serve with remaining pickle slices on the side. For an authentic deli experience, enjoy with potato chips crushed on top.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute Swiss with provolone, mozzarella or even cheddar for a different flavor profile.

How do I make the Russian dressing if I don't have dill pickles?

You can substitute with sweet pickle relish or finely chopped cornichons. Adjust sugar to taste.

Can I prepare the toppings ahead of time?

Absolutely! The coleslaw and Russian dressing can be made a day in advance and stored in the refrigerator. Assemble just before serving.