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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Reuben Dog

By Chef Linda

There is no "I" in team, so they say. The same principle applies to the Reuben Dog. A tasty and compassionate nod to the original Reuben sandwich, this hot dog would not be noteworthy without the full complement of favors and textures, each one doing its part to delight the tastebuds and the tummy. Cheese (vegan, of course), caramelized onions, Russian dressing, and sauerkraut nestled into a soft bun with a dog hot off the grill, this is one good dog.

Caramelized onions are essential to making this dog a superstar and they require nothing special, just a bit of patience, so make them a day or two in advance. Your favorite Russian dressing recipe can be easily veganized by using one of many brands of vegan mayonnaise available today. Let's get on to the cheese. Vegan cheese has come a long way, baby. Swiss cheese is customary in the traditional Reuben, but since I haven't found a vegan version, Daiya's Provolone Style Slices are a fine substitute. Summer is short, friends, and so is BBQ season. Enjoy it with a little flair.

Ingredients

For the Caramelized Onions
 Makes about 1 cup
 2 tablespoons olive oil
 2 large onions, about 2 pounds, trimmed, cut in half, and sliced into half moons
 ½ teaspoon salt
For the Russian Dressing
 Makes about 1 cup
 ½ cup mayonnaise
 ¼ cup sweet pickle relish (use chopped capers if you like it a little salty)
 ¼ cup ketchup
 1 medium shallot, minced, about 1 1/2 tablespoons
 1 tablespoon fresh lemon juice
 1 tablespoon prepared horseradish (optional)
 1 teaspoon Worcestershire sauce
 ¼ teaspoon coarse salt
 8 vegan hot dogs
 8 hot dog buns
 4 slices vegan cheese (provolone or your favorite flavor), cut in half
 Sauerkraut

Directions

1

To make the caramelized onions, heat pan over low-medium heat. Add olive oil to skillet. Separate onion slices into rings and add to your skillet. Sprinkle with salt. Stir occasionally and watch to make sure they are cooking up nice and slow; caramelizing onions takes a bit of time, so don’t rush the process by turning up the heat. Continue cooking for about 45 minutes or until onions are deep, golden brown and they have a marmalade consistency. Remove from heat and serve. Extra onions can be refrigerated for up to a week, or frozen up to 6 months.

To make the Russian dressing, mix all ingredients together. Taste and adjust seasonings. Store extra in the refrigerator for up to a week. Use on sandwiches, veggie burgers, or salads.

Heat and lightly oil grill. Cook hot dogs according to package directions. Open buns and toast on the grill. Place half a slice of vegan cheese in the bun. Put hot dog on top, then a tablespoon or two of each of the following; caramelized onions, Russian dressing, and sauerkraut. Serve immediately.

Reuben Dog
IngredientsDirections

Reuben Dog

DifficultyEasy
YIELDS
Enough for 8 hot dogs, with some extra for storing

INGREDIENTS

For the Caramelized Onions
 Makes about 1 cup
 2 tablespoons olive oil
 2 large onions, about 2 pounds, trimmed, cut in half, and sliced into half moons
 ½ teaspoon salt
For the Russian Dressing
 Makes about 1 cup
 ½ cup mayonnaise
 ¼ cup sweet pickle relish (use chopped capers if you like it a little salty)
 ¼ cup ketchup
 1 medium shallot, minced, about 1 1/2 tablespoons
 1 tablespoon fresh lemon juice
 1 tablespoon prepared horseradish (optional)
 1 teaspoon Worcestershire sauce
 ¼ teaspoon coarse salt
 8 vegan hot dogs
 8 hot dog buns
 4 slices vegan cheese (provolone or your favorite flavor), cut in half
 Sauerkraut

DIRECTIONS

1

To make the caramelized onions, heat pan over low-medium heat. Add olive oil to skillet. Separate onion slices into rings and add to your skillet. Sprinkle with salt. Stir occasionally and watch to make sure they are cooking up nice and slow; caramelizing onions takes a bit of time, so don’t rush the process by turning up the heat. Continue cooking for about 45 minutes or until onions are deep, golden brown and they have a marmalade consistency. Remove from heat and serve. Extra onions can be refrigerated for up to a week, or frozen up to 6 months.

To make the Russian dressing, mix all ingredients together. Taste and adjust seasonings. Store extra in the refrigerator for up to a week. Use on sandwiches, veggie burgers, or salads.

Heat and lightly oil grill. Cook hot dogs according to package directions. Open buns and toast on the grill. Place half a slice of vegan cheese in the bun. Put hot dog on top, then a tablespoon or two of each of the following; caramelized onions, Russian dressing, and sauerkraut. Serve immediately.

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