Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. TIP: For easy cleanup, line baking sheet with aluminum foil first.

Finely chop pickle slices until you have 2 TBSP (4 TBSP for 4 servings). Arrange Swiss cheese slices in a stack; halve crosswise.

In a small bowl, combine chopped pickle, ketchup, two packets of mayonnaise, and ¼ tsp sugar (four packets of mayonnaise and ½ tsp sugar for 4 servings).

In a medium bowl, combine coleslaw mix, half the vinegar, remaining mayonnaise, ½ tsp sugar, salt, and pepper (all the vinegar and 1 tsp sugar for 4).

Melt 1 TBSP butter in a large pan over medium heat. Working in batches, place buns in pan. Cook, undisturbed, until browned on both sides, 30-60 seconds per side, adding more butter to pan as needed between batches. TIP: Lower heat if buns begin to brown too quickly.

Transfer buns to a baking sheet. TIP: Buns may not all be done toasting at the same time; transfer each one to sheet as soon as it finishes. 

Cook hot dogs until warmed through. TIP: We pan-seared ours with a drizzle of oil over medium-high heat for 3-5 minutes, turning occasionally. Alternatively, you can microwave or boil.

Divide hot dogs between buns; top each with two halves of cheese. Bake on top rack until cheese melts, 3-5 minutes.

Divide hot dogs between plates; fill with as much sauerkraut, slaw, and Russian dressing as you like. Serve with remaining pickle slices on the side. TIP: Enjoy with potato chips for a real deli experience—we like to crush them right on top of the hot dogs!