Reuben Deli Dogs

, from Issue #97. May, 2021
Photography by Josh Griggs.
Reuben Deli Dogs

A big call, but I think I’d rate these the best hot dogs I’ve ever made. The onions are spicy, sweet, sour and very addictive. Warm melty cheese, sizzled pastrami and a good-quality hot dog all smooshed into a crusty bun, delicious!

Serves: 4


2 teaspoons olive oil
12 thin slices pastrami
4 hot dog sausages
4 long bread rolls
8 thin slices Swiss or Emmenthal cheese
Streetcart Onions, warmed (see recipe below)
American yellow mustard


Preheat the oven grill to its highest setting.

Heat the oil in a sauté pan and cook the pastrami until it just starts to shrivel, about 1 minute, and the hot dogs until they are heated through. Drain on kitchen towels.

Slice the rolls through the top, leaving them attached at the base. Place on a baking tray and lay 2 pieces of cheese inside each one, letting them drape over the sides. Place under the grill to melt the cheese.

Spread a thin layer of the onions in each roll, then 3 slices of pastrami and 1 hot dog. Top with more onions and a good drizzle of mustard. Serve immediately.

Streetcart Onions

A great condiment to keep in the fridge – I use them with burgers, baked egg dishes and on flatbreads with grilled haloumi.


2 tablespoons olive oil
2 large brown onions, sliced 1cm
1 teaspoon sea salt
2 cloves garlic, crushed
1 tablespoon mild curry powder
1 tablespoon brown sugar
¼ teaspoon ground cinnamon
½-1 teaspoon chilli powder
1 tablespoon apple cider vinegar
½ cup good-quality tomato ketchup
½ cup crushed Italian tomatoes
¼ cup water
sea salt and ground pepper


Heat the olive oil in a medium saucepan and cook the onions and salt for 5 minutes.

Stir in the garlic, curry powder, brown sugar, cinnamon and chilli and cook for 2 minutes. Add the remaining ingredients and cook over a low heat for 30 minutes, stirring occasionally, until reduced and thick. Season with salt and pepper. Cool. MAKES 1½ CUPS