Reuben Sandwich
By Traeger Kitchen
2 Reviews
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.
Prep Time
10 Min
Cook Time
10 Min
Pellets
Cherry
Yields: 4 Servings
Ingredients
main
- 2 Cup
- mayonnaise
- 1/2 Cup
- ketchup
- 1/4 Cup
- pickle relish
- 2 Tablespoon
- 3-4 lbs leftover corned beef, thinly sliced
- 2 1/2 Cup
- sauerkraut
- 10 Slices
- Swiss cheese
- 10 Slices
- marble rye bread
- 6 Tablespoon
- butter, room temperature
Units of Measurement:
Steps
Step 1
See Traeger Smoked Corned Beef Brisket recipe for corned beef instructions.
Step 2
When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
Step 3
Place a large griddle directly on the grill grate to heat up while the sandwiches are being assembled.
Step 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
Step 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
3-4 lbs leftover corned beef, thinly sliced
2 1/2 Cup sauerkraut
10 Slices Swiss cheese
10 Slices marble rye bread
6 Tablespoon butter, room temperature
Step 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.
00:10
350 ˚F / 177 ˚C
Step 7
Remove sandwiches from the Traeger. Enjoy!
My Notes
In order to add notes for this recipe, you must log in or create an account.