Recipe
Reuben Franks
Bring the deli to your backyard grill with these loaded hot dogs. Inspired by the classic Reuben sandwich, Boar's Head® franks are paired with tart Boar's Head® Sauerkraut, tangy Boar's Head® Kosher Dill Pickles, creamy Boar's Head® Gold Label Imported Switzerland Swiss® Cheese, and zesty Thousand Island dressing.
Total Time15 mins
Ingredients
1package
Uncured Beef Frankfurters - Skinless, (6 count)6
Hot dog bun1package
Sauerkraut, (16 oz)6slices
Gold Label Imported Switzerland Swiss® Cheese6pickles
Kosher Dill PicklesInstructions
- 01Preheat your grill to medium-high heat.
- 02Place the Boar's Head® Uncured Beef Frankfurters on the preheated grill and cook for 5–7 minutes, turning them occasionally to ensure even browning and those coveted grill marks. Cook until heated through and lightly caramelized.
- 03While the franks grill, place a cast iron skillet on the grill (or on a stovetop set to medium heat). Add the Boar's Head® Sauerkraut to the pan and heat through, stirring occasionally, until warmed and aromatic (about 3–5 minutes).
- 04Lightly coat the inside of each hot dog bun with cooking spray. Toast the buns on the grill for 1–2 minutes until warmed and lightly crisped.
- 05Place each grilled frank into a toasted bun.
- 06Top each frank with a slice of Boar's Head® Gold Label Imported Switzerland Swiss® Cheese, allowing the residual heat to soften it slightly.
- 07Generously top each frank with equal portions of the warmed Boar's Head® Sauerkraut and drizzle each frank with Thousand Island dressing.
- 08Serve immediately, with Boar's Head® Kosher Dill Pickles on the side for a traditional touch.
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