Prep time 30 mins
Cook time 20 mins|
CAUTION: SANDWICHES MAY BE LARGER THAN THEY APPEAR. It’s a Reuben Sandwich like never before, a gut punch of sensory overload piled high with brisket, heaps of kraut, and dripping in dressing. This massive man sandwich puts the Traeger twist on a classic deli favorite.
BBQ Brisket Reuben
12 slices Dark Rye Bread
12 oz. Brisket, cooked
1/2 cup Traeger Apricot BBQ Sauce
Thousand Island Dressing
1 Tbsp. Canola Oil
1/2 head Shredded Red Cabbage
1 medium Yellow Onion, sliced
1-1/4 cup Apple Cider Vinegar
1/2 cup Beer
1/4 cup Water
1 Tbsp. Kosher Salt
1 tsp. Caraway Seeds
Combine BBQ Brisket and Traeger Apricot BBQ Sauce; keep warm.
When ready to grill, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set temperature to high (450°f), close lid, and pre-heat for 10-15 minutes.
In a cast iron skillet, heat the Canola Oil, add the sliced Onions, and cook 2-3 minutes. Next, add the shredded cabbage and stir for 2-3 minutes.
Add the remaining ingredients: Cider Vinegar, Beer, Water, Salt, and Caraway Seeds
Assemble sandwich as follows: bread, dressing, brisket, kraut, Swiss cheese, bread. Enjoy!