Plated + Served: Rueben Dogs

Another crazy weekend?

Clearly, there’s too much going on to spend a lot of time in the kitchen getting the eats together. But, never fear… that’s where Mama can help.

These Rueben Dogs are a deliciously easy twist on an old deli favorite. In this case, instead of corned beef, we’re using hot dogs, but keeping the sauerkraut, Thousand Island dressing and Swiss cheese… maybe.

What’s great about this recipe is that you can make it as “healthy” as you like by making these substitutions:

• Low or no-nitrate beef, turkey, chicken or tofu hot dogs instead of pork hot dogs.
• Whole wheat, light or gluten-free buns in place of white buns.
• Yogurt-based Thousand Island dressing or reduced-fat Thousand Island dressing instead of regular Thousand Island dressing.
• Fresh or organic sauerkraut instead of canned sauerkraut.
• Reduced fat Swiss cheese in place of regular Swiss cheese.

The days are flying by… Halloween is just around the corner, and then we tumble into Thanksgiving. These weekends may be hectic but, honestly, I wouldn’t trade them for anything in the world!

Reuben Dogs

prep: 10 minutes
cook: 5 minutes
serves: 6

you’ll need…

6 hot dog buns
6 hot dogs
¾ cup sauerkraut
6 slices Swiss Cheese
¾ cup Thousand Island (or Russian) dressing
6 pickle spears (optional)

let’s get to it…
Preheat oven to 200°F. Wrap the hot dog buns in foil and place in the oven. Warm for 5 to 7 minutes.
Meanwhile, cook the hot dogs according to the package directions.
Heat sauerkraut on High in a covered microwave safe dish for 30-seconds. Stir and microwave another 30-seconds or until heated through.
Remove buns from oven when warmed. Open buns and place one slice of cheese and one hot dog inside.
Top with 2-tablespoons Thousand Island dressing (more or less to taste), 2-tablespoons sauerkraut (more or less to taste) and one pickle spear, if using. Serve immediately.