HOT DOG REUBEN
Yield Portion Size
| 1 oz |
Butter, divided
|
| 2 slices |
Marble rye bread, toasted
|
| 2 | |
| 1 oz |
Sauerkraut, drained
|
| 1 oz |
Swiss cheese, sliced
|
| 1 oz |
Thousand Island dressing
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 291 mg | 28% |
| Carbohydrate | 43 g | 14% |
| Cholesterol | 194 mg | 65% |
| Total Fat | 95 g | 146% |
| Iron | 5 mg | 27% |
| Potassium | 231 mg | 0% |
| Calories | 1148 kcal | 56% |
| Sodium | 2645 mg | 110% |
| Protein | 36 g | 72% |
| Polyunsaturated Fat | 7 g | 35% |
| Saturated Fat | 43 g | 217% |
| Sugars | 7 g | 1% |
| Dietary Fiber | 5 g | 21% |
| Vitamin C | 4 mg | 7% |
| Vitamin A | 1010 iu | 20% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
On a hot griddle, melt 1/2 oz. butter, and toast both slices of rye bread on one side.
-
Step 2
Butterfly franks. Melt remaining butter on griddle and sear franks, butterfly side down, until heated.
-
Step 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.
-
Step 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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