By Traeger Kitchen
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.
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|1/4 Cup||Pickle Relish|
|2 Tablespoon||Traeger Leinenkugel's Summer Shandy Rub|
|4 Pound||Corned Beef|
|2 1/2 Cup||Sauerkraut|
|10 Slices||Swiss cheese|
|10 Slices||Bread, marble rye|
|6 Tablespoon||butter, softened|
See Smoked Corned Beef Brisket recipe to make corned beef.
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.
350 ˚F / 177 ˚C
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.
2 Cup mayonnaise
1/2 Cup ketchup
1/4 Cup Pickle Relish
2 Tablespoon Traeger Leinenkugel's Summer Shandy Rub
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.
4 Pound Corned Beef
2 1/2 Cup Sauerkraut
10 Slices Swiss cheese
10 Slices Bread, marble rye
6 Tablespoon butter, softened
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.
350 ˚F / 177 ˚C
Remove sandwiches from grill. Enjoy!