Traeger Kitchen
Reuben Sandwich
Prep Time
10 Minutes
Cook Time
10 Minutes
Effort
Pellets
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.
Ingredients
Units of Measurement:
main
2 Cup mayonnaise
1/2 Cup ketchup
1/4 Cup pickle relish
2 Tablespoon Traeger Chicken Rub
4 Pound leftover corned beef, thinly sliced
2 1/2 Cup sauerkraut
10 Slices Swiss cheese
10 Slices marble rye bread
6 Tablespoon butter, room temperature
Steps
1
See Traeger Smoked Corned Beef Brisket recipe for corned beef instructions.2
When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.
Grill: 350 ˚F3
Place a large griddle directly on the grill grate to heat up while the sandwiches are being assembled.4
Combine the mayonnaise, ketchup, relish and Traeger Chicken Rub in a bowl and stir until well mixed.Ingredients
2 Cup mayonnaise
1/2 Cup ketchup
1/4 Cup pickle relish
2 Tablespoon Traeger Chicken Rub
5
Butter the outsides of the bread (the side that goes on the grill). Place a layer of sauce on the other side of the bread and top with the corned beef, sauerkraut and 2 Swiss cheese slices. Top with another slice of sauced bread.Ingredients
4 Pound leftover corned beef, thinly sliced
2 1/2 Cup sauerkraut
10 Slices Swiss cheese
10 Slices marble rye bread
6 Tablespoon butter, room temperature
6
Place sandwiches on the hot griddle in the Traeger 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.Grill: 350 ˚F7
Remove sandwiches from the Traeger. Enjoy!