Reuben Sandwich

• Ingredients

  • 2 Cup mayonnaise

  • 1/2 Cup ketchup

  • 1/4 Cup pickle relish

  • 2 tbsp Traeger Chicken Rub

  • 4 Pound leftover corned beef, thinly sliced

  • 2 1/2 Cup sauerkraut

  • 10 Slices Swiss cheese

  • 10 Slices marble rye bread

  • 6  butter, room temperature
    
    

  Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • Remove sandwiches from the Traeger. Enjoy!

• *Serves 4

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