Reuben Hot Dog
Russian Dressing:
1 cup Mayo
3 tbsp Ketchup
1 tsp Worcestershire sauce
1/2 tsp Sweet paprika
Kosher salt, to taste
1/2 cup Shredded red cabbage
1/2 cup Shredded green cabbage
2 tbsp Thinly sliced scallions
Hot Dogs:
4 Kosher, organic all-beef hot dogs
1/2 lb Shaved pastrami
4 Swiss cheese slices
1 tbsp Melted butter
4 Split-top hot dog buns
1 tsp Caraway seeds
Dill pickle spear, to serve
Vegetable oil, for greasing

Make the Russian Dressing:

In a small bowl whisk together the mayonnaise, ketchup, Worcestershire, paprika and salt. Set aside.

Make the Slaw:

In a large bowl toss together the cabbage, scallions, and dressing until evenly coated. Set aside to marinate while the dogs cook. Season with salt and pepper to taste.

For the Hot Dogs:

Preheat a griddle or large cast iron skillet over medium heat greased with vegetable oil. Place the hot dogs down to warm through until golden, 5 to 7 minutes.

Place the pastrami on the other side of the griddle and top with Swiss cheese. Allow the pastrami to warm through and cheese to melt.

Brush the buns with melted butter and sprinkle with caraway seed on the top. Toast for 2 to 3 minutes or so total on the griddle until golden and warmed through.

Place the hot dog in the bottom of the bun, top with cheesy pastrami and slaw.

Serve with a dill pickle spear.


Get everything you love about the reuben sandwich — but in hot dog form. This easy lunch recipe tops a traditional hot dog with tender pastrami, melty Swiss cheese, Russian dressing and serves it up in a way you won't forget.

Prep Time: 15 minutes

Cook Time: 15 minutes