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Reuben Sandwich

Difficulty 2/5
Prep time 10 mins

Cook time 10 mins
Serves 4-6

Hardwood Cherry

Make this deli classic right in your backyard. Rich, corned beef, melty swiss cheese, and sauerkraut are sandwiched between toasty rye bread and a homemade spread.


3-4 lbs left over corned beef, thinly sliced

2 1/2 CUPS sauerkraut

10 slices swiss cheese

10 slices marble rye bred

2 cups mayonnaise

1/2 cup ketchup

1/4 cup pickle relish

2 tbsp Traeger Summer Shandy Rub

6 tbsp butter, brought to room temperature


See Smoked Corned Beef Brisket recipe.

When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.

Place a large griddle directly on the grill grate to heat up while the sandwiches are being assembled.

Combine the mayonnaise, ketchup, relish, and Traeger Summer Shandy Rub in a bowl and stir until well mixed.

Place a layer of sauce on the bread and top with the corned beef, sauerkraut, and two slices of cheese. Top with another slice of sauced bread. Butter both sides of the outside of the sandwich.

Place sandwiches on the hot griddle in the grill and cook for 5 minutes. Using a spatula, flip the sandwiches and cook for an additional 5 minutes or until toasted, with melty cheese and warm meat.

Remove sandwiches from grill. Enjoy!

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