Whether 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.
- 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 ½ diagonally
- 1½ 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
- 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.
- ½ 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)
- ¼ 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.
- 1 bag (16 ounces) tri-colored cole slaw mix
- ½ cup good quality mayonnaise
- 2 tablespoons cider vinegar
- 1 tablespoon granulated sugar
- ¼ 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.
Cheers and Happy Grilling!
Anne Maxfield says
I’m not a big hot dog lover but will definitely hand this off to my husband to try. So glad you use cider vinegar in your cole slaw, my favorite!
Jeff Parker says
Thanks, Anne. The cider vinegar add that perfect “deli” quality to it. Cheers
Here’s an idea for your hot dogs or kilbassa
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