Glory, glory, halleluia.
No real recipe here - just an idea that I recommend it to all who are fans of the Reuben. I was going to put a slice of pickle in each one but in my drooling excitement forgot. The thought of Thousand Island dressing did cross my mind but I wanted to at least keep some of the hot dog in hot dog. There's always next time....
1 cup sauerkraut
½ yellow onion, sliced thin
Whole pepper corns
Turn on your oven broiler and set a rack to the middle position. Meanwhile....
...combine the onion, sauerkraut, and 1 TSP of celery salt and ½ TSP of whole pepper corns in a small pot. Cover and heat over medium-low heat for about 15 minutes, stirring a few times here and there.
Cook hot dogs as desired. For this recipe, and I usually do this anyways, I boiled them. I'm not much a fan of the pan seared hot dog but to each their own.
Arrange the buns on a baking sheet. Place a dog in each bun, mustard as desired, about two heaping forkfulls of kraut, and top with Swiss cheese (one slice each, halved, used here). Place the pan underneath the broiler and cook until the cheese melts and bun is toasty. Serve immediately with your favorite lunchtime beverage and side.