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Grilled Turkey Reuben

Difficulty 1/5
Prep time 5 mins

Cook time 20 mins
Serves 4-6

Hardwood Apple

The ultimate Thanksgiving leftovers sandwich. Turkey, stuffing, green beans, gravy, and cranberry sauce are topped with melted swiss cheese and drizzled with homemade russian dressing.


Grilled Turkey Reuben

left over smoked turkey

left over stuffing

left over green beans

left over gravy

left over cranberry sauce

8 slices rye bread

8 slices swiss cheese

4 Tbsp butter, at room temperature

Russian Dressing

1 tbsp onion, finely chopped

1 cup mayonnaise

1/4 cup ketchup

4 tsp horseradish

1 TSP hot sauce

1 tsp Worcestershire sauce

1/4 tsp sweet paprika

Kosher salt, to taste


Russian Dressing: Using a knife, mince and mash the onion into a paste. Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika. Season with salt and set aside. 

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 375 degrees F and preheat, lid closed, for 10 to 15 minutes. Place a cast iron griddle or large cast iron pan into the grill while it preheats.

Spread butter on one side of each piece of bread. Lay bread butter side down on a cutting board or large clean surface and spread a heavy coat of Russian dressing on other side of the 4 pieces of bread. Spread a heavy coat of cranberry sauce on the remaining 4 pieces of bread. 

To assemble the sandwich: Start with a piece of bread, cranberry sauce side up. Layer remaining ingredients in this order: one slice Swiss cheese, stuffing, green beans and turkey. Drizzle with gravy and place the bread Russian dressing side down, butter side up.

Place into preheated pan in grill and close lid. Cook for 8 to 10 minutes or until browned. Flip and cook an additional 8 to 10 minutes.

Remove from grill, slice in half and serve immediately. Enjoy!

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