- At the material stage, there was no recipe “Hot Dog Reuben” for preparing an upgraded hot dog with corn-bread croutons.
- According to the instructions that follow: preheat the hot dog at 400°F, spread it with dressing, sauerkraut and Swiss Cheese, and then finish it off with the golden-brown color of the corn-bread croutons.
- Described variation on the theme: how sauerkraut, Gruyère or Comté with the same possibility of turning the hot dog into tone “link-like brats.”
At the material stage, the recipe “Hot Dog Reuben” — a variant of the classic Reuben sandwich — turns out to be a bit more original, since the corn-bread croutons are used as hot dog buns. The recipe is based on the idea that the upgraded hot dog may be reinvented with bread, forming a crispy crust, without turning the interior ingredient into a bland compromise.
In the meantime, it’s noted that for preparing a hot dog, you can use a variety of corn-bread croutons, or even swap them for a vegan version. Of course, the authors also recommend trying backyard-barbecue hot dogs with “fancier varieties” for a more interesting result.
Also, the described variation on the theme: mix sauerkraut, and Swiss Cheese — either Gruyère or Comté. Otherwise, the possibility of turning the hot dog into tone “link-like brats” remains.
Recipe yields 2 sandwiches. For “Hot Dog Reuben”: 1-1/2-ounce hot dog, 4 slices of sandwich bread, olive oil spray, 1/4 cup Russian dressing, 2/3 cup squeezed-dry purchased sauerkraut, and 1-ounce Swiss Cheese slices.
To proceed: preheat to 400°F for 20 minutes; then signal ADD FOOD or add the necessary ingredients, keeping the hot dog in one layer; cook the hot dog until “sizzling,” then turn it over. During the process, add the bread, spread it with dressing, add the hot dog, add sauerkraut, and then wrap it with the bread; cook for 7 minutes until golden-brown and visible crispness; then flip after 4 minutes. Finally, place the sandwiches on a fine-mesh wire rack for an additional few minutes.
In the book, the recipe is recommended by authors Bruce Weinstein and Mark Scarbrough in “The Instant Air Fryer Bible.” It also mentions that the author lives in the state of Connecticut, and the book is produced by Voracious, an imprint of Little, Brown and Company.