Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, June 18th at 2pm: Philip Padgett, Author of Advocating Overlord: The D-Day Strategy and the Atomic Bomb
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu
Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, June 18th at 2pm: Philip Padgett, Author of Advocating Overlord: The D-Day Strategy and the Atomic Bomb
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu

Culinary Corner with Chef Morissa: Reuben Hot Dog

INGREDIENTS

• 8 All Beef Hot Dogs

• 8 Potato Hot Dog Rolls

• 8 Slices Corned Beef (sliced thin)

• 8 Slices Swiss Cheese

• 1 cup Sauerkraut (canned or fresh)

• 8 tsp Thousand Island Dressing • Large container deli potato salad

 

 

PREPARATION

Grill hot dogs for 4-5 minutes until you get grill marks, remove and wrap 1 piece of swiss cheese and 1 slice of corned beef around the hot dog and then place back on the grill for 5 minutes until corned beef and cheese are hot.
Open bun and place face down on grill to warm. Place hot dog in bun and top with sauerkraut and drizzle Thousand Island dressing. Serve with kosher dill pickle and potato salad.

 

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