The Reuben hot dog is a whimsical take on the classic deli sandwich, made in an air fryer. This was reported by Qazaqyia.kz citing Associated Press.

Any hot dog will do — beef, pork, turkey, even vegan hot dogs — although the best results are had with more standard, backyard-barbecue dogs, rather than fancier varieties.

You probably never thought you'd be making sandwiches in an air fryer when you bought the machine. You thought you'd be making French fries, sure. You might have thought you'd be making crunchy sides like steak fries. You might even have thought about crispy fish sticks. But sandwiches? Yep! The air fryer can toast bread evenly and quickly, giving even classic deli sandwiches a delectable crust without burning or melting the ingredients inside.

Change up this recipe by substituting drained kimchi for the sauerkraut, swapping out the Swiss for Gruyère or Comté, and/or substituting thin, link-like brats for the hot dogs.

Ingredients: - 2/3 cup squeezed-dry purchased sauerkraut - 4 slices bread (rye or sourdough) - 4 hot dogs - 4 slices Swiss cheese - 1/3 cup Russian or Thousand Island dressing - Olive oil spray

Steps: 1. Set the air fryer to 400°F (about 200°C) and time to 20 minutes. 2. Place hot dogs in a single layer in the basket or on the tray. For toaster-oven style machines, use one tray. 3. Air-fry until hot and sizzling, about 4 minutes. Transfer hot dogs to a cutting board and split lengthwise. 4. Generously coat one side of each bread slice with olive oil spray. Set two slices oiled side down. Top each with 2 tablespoons dressing, four hot dog halves, half the sauerkraut, and two cheese slices. Smear remaining dressing on the unoiled side of the remaining two slices, then set them oiled side up on top. 5. Transfer sandwiches to the air fryer. Air-fry, turning once after 4 minutes, until golden brown and visibly crunchy at the edges, about 7 minutes. 6. Turn off the machine and transfer sandwiches to a wire rack to cool for a couple of minutes. Have plenty of napkins on hand.

Bruce Weinstein and Mark Scarbrough are the authors of "Cold Canning" and more than 35 other cookbooks, including "The Instant Pot Bible" series.