Reuben Hotdog with Ballymaloe Relish Mayo

- Cooking Time: 15 to 18 minutes
- Serves: 4
- Allergens: wheat, eggs, mustard
Description
A classic Reuben Sandwich is made with corned beef on rye bread with sauerkraut and swiss cheese and a piquant dressing. Our homage to the Reuben is a hotdog with sauerkraut and a Ballymaloe twist. A nice vegetarian option substitutes the meat for some fried mushrooms.
Ingredients
- 4 sausages or hot dogs
- 4 hot dog buns or crispy rolls
- 75g sauerkraut
- 60g Swiss cheese (grated)
- 4 tbsp Ballymaloe Mayo
- 2 tbsp Ballymaloe Original Relish
Dietary Suitability
Method
- Mix the Ballymaloe Mayo and Ballymaloe Original Relish together
- Barbecue the sausages for 10-15 minutes on the barbecue. Cooking time will depend on the thickness of the meat
- When cooked through, pop each sausage into a toasted bun
- Top with sauerkraut, Swiss cheese and your homemade Ballymaloe Relish Mayo