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Reuben Sandwich

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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.

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  • 2 Cup Mayonnaise

  • 1/2 Cup ketchup

  • 1/4 Cup pickle relish

  • 2 Tablespoon Traeger Chicken Rub

  • 3 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

  • 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.

    350 ˚F

  • 3

    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.

    • 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.

    • 3 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.
  • 7

    Remove sandwiches from the Traeger. Enjoy!

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