"What do you want for dinner tonight?"
"I really want a hot dog..."
"How can you possibly want another hot dog?"
"I don't know, I just need one!"
This is a reoccurring conversation in my little kitchen lately. And while some people are all "hot-dogged out" I just can't seem to get enough.
So in order to fulfill this craving once and for all, I am hereby declaring this Summer, The Summer of the Hot Dog! For the rest of the summer (which officially starts next week) I will blog a new hot dog recipe every Friday.
And not just any old ketchup and mustard hot dog, these hot dogs will be special. This week is the Grilled Ruben Hot Dog.
Shopping List (recipe adapted from RedBook)
1 tablespoon canola oil
1/2 cup chopped onion
1 cup sauerkraut
1/2 cup diced grape tomatoes
1/4 teaspoon salt
1/4 teaspoon ground pepper
2/3 cup dry white wine
4 top-split hot dog buns
1/3 cup Thousand Island dressing
Light Shredded Swiss cheese
4 all-beef hot dogs
2 kosher dill pickle quarters cut in half
Heat oil in a skillet over medium heat; add onion and sauté 6 minutes or until lightly browned. Add sauerkraut, tomatoes, salt, and pepper; sauté 3 minutes. Pour in wine and bring to boil; reduce heat to low, cover, and simmer 5 minutes or until wine is absorbed.
Toast insides of buns on in the oven or on a grill. Spread insides of buns with half of the dressing, then sprinkle your swiss cheese on top.
Butterfly your all beef hot dogs and grill outside or on a grill pan, each side for about 3 minutes. Place in buns and spread tops of hot dogs with remaining dressing, then spoon warmed sauerkraut mixture down the middle. Lay pickle halves along each side.