PER SERVING:

2 hot dogs (any type; real deli style works best)
2 slices bread (marbled rye preferred; sized to match hot dog length)
2 slices Swiss cheese
1/2 cup sauerkraut
Thousand Island dressing (recipe included here if you don't have store bought)
olive or canola oil
butter

Preheat skillet to medium-low with just enough oil to coat the bottom.

Split the two hot dogs length-wise, open up so they are flat but still connected. Place in preheated skillet. Grill for about 3 minutes on each side or until they turn a nice, dark red.

WHILE THE HOT DOGS COOK:

Heat sauerkraut in microwave. 30 seconds, mix up, 30 seconds more, usually does it.

Butter one side of each slice of bread.

Make Thousand Island dressing (recipe below).

When hotdogs are done cooking, remove and put on a plate.

Put one slice of bread in the skillet, butter side down. Grill until golden brown, like a grilled cheese sandwich. When done, flip and grill the unbuttered side for 1 minute. This crisps it up a bit so the sandwich doesn't come out mushy. When done, remove and repeat with the second piece of bread.

While second piece of bread is grilling, place the 2 split hotdogs on top of it.

Mix some of the Thousand Island dressing into the sauerkraut, just enough to your liking (2 tablespoons works for me). Spoon the mixture over the hotdogs.

Put the 2 slices of Swiss cheese on top of the sauerkraut mixture.

Put the previously grilled slice of bread on top of everything.

When cheese is melted the bread should be perfectly grilled. Remove and plate. Cut in half across the hotdogs, not in-line with them (if desired). Turn off stove.

Crack a beer and enjoy this decadent sandwich!!

HOMEMADE THOUSAND ISLAND DRESSING:

1 cup mayonnaise
1/3 cup ketchup (Hunts)
1/4 cup pickle relish
1 tbsp. chopped onion
1 hard cooked egg, chopped

Mix all ingredients together well. Cover and chill.

Makes 2 cups.

Submitted by: Tim Robinson