📝 About This Recipe
Transport your taste buds to the heart of the Midwest with this iconic tribute to the Kansas City 'Reuben-style' hot dog. Featuring a juicy, all-beef frankfurter nestled in a toasted poppy seed bun, this masterpiece is layered with melted Swiss cheese, tangy sauerkraut, and a signature spicy brown mustard. It’s a sophisticated, savory twist on ballpark fare that perfectly balances salty, sour, and rich flavors in every bite.
🥗 Ingredients
The Foundation
- 4 pieces All-beef jumbo hot dogs (high-quality, natural casing preferred)
- 4 pieces Poppy seed hot dog buns (fresh and soft)
- 2 tablespoons Unsalted butter (softened for spreading)
The Kansas City Toppings
- 4 slices Swiss cheese (thinly sliced or shredded)
- 1 cup Sauerkraut (well-drained and warmed)
- 4 tablespoons Spicy brown mustard (Deli-style)
- 1/2 teaspoon Caraway seeds (optional, for extra Reuben flavor)
- 4 pieces Dill pickle spears (chilled)
The Grilling Aromatics
- 1/2 cup Yellow onion (finely diced)
- 1 tablespoon Vegetable oil (for the griddle)
👨🍳 Instructions
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1
Preheat your outdoor grill or indoor cast-iron griddle to medium-high heat. If using a griddle, lightly coat the surface with vegetable oil.
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2
Prepare the sauerkraut by placing it in a small saucepan over low heat. Warm it through gently, then drain it thoroughly in a fine-mesh sieve to prevent soggy buns.
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3
Using a sharp knife, make 3-4 shallow diagonal slits along each hot dog. This prevents bursting and creates more surface area for that delicious charred flavor.
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4
Place the hot dogs on the grill. Cook for 5-7 minutes, turning occasionally, until they are heated through and show distinct grill marks or a nice 'snap' on the casing.
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5
While the dogs cook, lightly butter the inside of the poppy seed buns. Place them face-down on the grill for 30-60 seconds until golden and fragrant.
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6
Assemble the 'cheese bed' by placing one slice of Swiss cheese inside each warm bun. The residual heat from the bun will begin the melting process.
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7
Place the hot, grilled frankfurter directly on top of the cheese. This pins the cheese down and finishes the melting process perfectly.
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8
Generously top each hot dog with 1/4 cup of the warm, drained sauerkraut.
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9
Apply a thick, zig-zag ribbon of spicy brown mustard over the sauerkraut.
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10
Sprinkle the finely diced yellow onions over the top for a fresh, sharp crunch.
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11
If using caraway seeds, sprinkle a tiny pinch over the mustard for that authentic rye-bread aroma.
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12
Serve immediately with a cold dill pickle spear on the side of the plate.
💡 Chef's Tips
Always drain your sauerkraut thoroughly; pressing it with a spoon in a strainer prevents the liquid from ruining the bun. For the best cheese melt, use room-temperature Swiss cheese slices rather than cold ones straight from the fridge. If you can't find poppy seed buns, use standard brioche buns and brush with butter and a sprinkle of poppy seeds before toasting. Natural casing hot dogs provide the 'snap' that defines a high-quality Kansas City dog. Don't over-grill the buns; they should be soft and pillowy with just a hint of crisp on the edges.
🍽️ Serving Suggestions
Pair with a crisp, cold Lager or a hoppy Pale Ale to cut through the richness of the Swiss cheese. Serve alongside thick-cut kettle chips or classic creamy coleslaw. A side of sweet potato fries offers a nice contrast to the salty sauerkraut. For a true ballpark experience, serve in a paper food tray with extra napkins on hand!