HOT DOG REUBEN
HOT DOG REUBEN

HOT DOG REUBEN

Yield
1 portion
Ingredients: Measure:
Butter, divided
1 oz
Marble rye bread, toasted
2 slices
2
Sauerkraut, drained
1 oz
Swiss cheese, sliced
1 oz
Thousand Island dressing
1 oz

Directions

  1. On a hot griddle, melt 1/2 oz. butter, and toast both slices of rye bread on one side.

  2. Butterfly franks. Melt remaining butter on griddle and sear franks, butterfly side down, until heated.

  3. Once franks are browned, flip and top with sauerkraut and Swiss cheese. Once cheese is melted, remove from griddle and stack butterflied franks atop one slice of rye.

  4. Add Thousand Island dressing to other side of rye and place on top. Cut sandwich in half and insert a toothpick in each half to secure ingredients; serve.

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