Reuben Dogs and Easy Deli Slaw

084reuben dogWhether you’re at Carnegie Deli in New York or Canter’s Deli in Los Angeles, there isn’t anything better than a Reuben Sandwich piled high with thinly sliced corned beef on top of Swiss cheese and sauerkraut with Russian dressing (can you tell I just had one?).  Since it’s tailgate season, I thought this would be a great way to get your Reuben on in the parking lot or ready to go on a big platter.  No Reuben is complete without a side of simple (read: really easy) deli-style cole slaw… and don’t forget the dill pickle spears!

I have included a pretty easy Russian dressing, but a good-quality Thousand Island will do the trick just as well.

Reuben Dogs

serves four

For the dogs:
4 jumbo all-beef big franks
4 teaspoons spicy brown mustard
8 to 12 thinly sliced corned beef or pastrami from the deli
4 sourdough French rolls – split
2 tablespoon soft butter
4 slices Swiss cheese, cut in 1/2 diagonally
1 1/2 cups prepared sauerkraut – drained well
Russian Dressing (recipe below) or store-bought Thousand Island Dressing

For serving:
Deli-Style Cole Slaw (recipe below)
Dill pickle spears

Method:
Direct heat grilling

Set up grill for direct cooking over medium heat. Brush and oil the grates before cooking.

Spread each frank with 1 teaspoon of spicy brown mustard. Wrap two or three slices of pastrami around each frank. Lightly butter the inside of the rolls for toasting on the grill.

Grill pastrami-wrapped franks on hot oiled grill 3 to 4 minutes per side (12 – 16 minutes total). In the last couple of minutes before the dogs are done, toast the rolls, buttered-side down until marked. Serve dogs hot on toasted French roll on with sliced cheese and sauerkraut and topped with Russian Dressing.

Russian Dressing

makes about three-fourths cup

1/2 cup good-quality mayonnaise
2 tablespoons chili sauce
1 tablespoon finely chopped celery
1 tablespoon grated yellow onion
1 teaspoon prepared or freshly grated horseradish (not creamy style)
1/4 teaspoon Worcestershire sauce
1 large pinch kosher salt

Stir together all ingredients in a bowl. The dressing is best if made a couple hours in advance and can be stored in the refrigerator for up to one week.

Easy Deli-Style Cole Slaw

serves four to six 

1 bag (16 ounces) tri-colored cole slaw mix
1/2 cup good quality mayonnaise
2 tablespoons cider vinegar
1 tablespoon granulated sugar
1/4 teaspoon kosher salt

Place cole slaw mix in a medium mixing bowl. Stir together the remaining ingredients and pour over the cabbage mix. Toss until thoroughly combined and refrigerate for one hour before serving.

Happy Grilling!
Cheers -
Jeff

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4 responses to “Reuben Dogs and Easy Deli Slaw

  1. Pingback: Brain Tastes From the Interwebs | Jeff Parker Cooks·

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