Reuben Sandwich

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

  See Traeger Smoked Corned Beef Brisket recipe for corned beef instructions.

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• 2

  When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.

  Grill: 350 ˚F

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• 3

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

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• 4

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

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  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.

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  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 ˚F

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• 7

  Remove sandwiches from the Traeger. Enjoy!

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