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 Chicken Rub|
|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|
See Traeger Smoked Corned Beef Brisket recipe for corned beef instructions.
When ready to cook, set Traeger temperature to 350°F and preheat, lid closed for 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 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
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.
3-4 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
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.
350 ˚F / 177 ˚C
Remove sandwiches from the Traeger. Enjoy!
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