With St. Patrick’s Day just a week away, now is the perfect time to get your Reuben Sandwiches perfected and whipping up a bunch of them on the new Traeger Flatrock griddle will make this the easiest St. Patrick’s day yet!
GRILLED SANDWICHES FOR ST. PATTY’S DAY
A delicious Reuben sandwich is something that just cannot be beaten. Tasty rye bread (I like it with seeds), a generous spread of Thousand Island dressing, melty swiss cheese and tangy sauerkraut. And don’t forget the thinly sliced corned beef– lots of that too. It’s the ultimate sandwich and something that either my wife or I generally order if we see it on the menu.
But making it in the comfort of our backyard for family and friends is super easy too and this recipe gives you the quick step-by-step directions to make an impressive double-decker Reuben Sandwich on the Traeger Flatrock griddle tonight.
WHAT KIND OF MEAT FOR A REUBEN?
You’ve probably had Reuben sandwiches made with both corned beef and pastrami. In our opinion (expert, we might add), a perfect reuben is made with corned beef that has been sliced paper thin and piled high. Pastrami will definitely work, but that’s not how we see it traditionally.
There are recipes on my blog to teach you how to make both corned beef and pastrami at home on your Traeger– check out the corned beef here and the pastrami here.
Once cooked, cooled and refrigerated, we pulled out our trusty deli slicer and put it on the thinnest setting possible. We wanted the slices of meat to be nearly see-through, allowing us to pile the sandwiches high with tasty sliced corned beef for the ultimate Rebuen sandwich.
RYE BREAD: SEEDS? MARBLED?
Every good Reuben sandwich begins with excellent bread. Rye is the most traditional and the flavor of the bread stands up well to the myriad ingredients that make up the sandwich. We have a preference for light Jewish rye, but certainly a dark rye or pumpernickle bread would work great, as would a marbled rye bread.
Don’t forget– for this double-decker reuben sandwich griddled up on the Traeger Flatrock, you’ll need three slices of bread per sandwich. Trust us, it’ll be worth it.
SAUCE, SAUERKRAUT AND CHEESE
The last three things you need for this epic sandwich are: sauce, sauerkraut and cheese.
We like to spread Thousand Island dressing on both sides of the sandwich (and on the middle slice of bread too) before assembling the rest of the sandwich. And don’t forget to serve the finished product with extra sauce for those sauce-inclined among us. You can definitely make your own thousand island dressing (mayo, ketchup, pickles and brine) or use a prepared one purchased at the store. We kept it simple by buying one!
Same with the sauerkraut– you can definitely go gourmet and use a fancy sauerkraut or make your own. But in reality, a jar of sauerkraut picked up at the store will serve you just fine for these griddled Reuben sandwiches. Go for about ½ a cup of sauerkraut per sandwich–you want every bite to have some of that briny deliciousness to cut through the richness of the sandwich.
And finally cheese– lots of swiss cheese, please! We picked up pre-sliced swiss cheese from the store– super thinly sliced cheese– and budgeted about 2 to 2.5 slices per piece of bread– so about 6 slices per sandwich. No, not low in calorie, but high in flavor. Did we mention that this sandwich is best shared?
GRILL IT UP ON A GRIDDLE
This Reuben Sandwich was cooked up on my Traeger Flatrock Griddle, which is Trager’s newest addition to the grilling arsenal. With incredible heat control, three zones for cooking and the biggest cast iron cooking surface you’ve ever seen, this beast of a grill does the job and does it well.
Give this sandwich some time to cook– and I recommend you frizzle the meat a little before assembling the sandwich so you get melty cheese throughout. Your taste buds will thank you!
PRIMARY INGREDIENTS
- Thinly sliced corned beef
- Rye bread
- Swiss cheese
- Sauerkraut
- Thousand Island dressing
- Mayo or butter
WHY COOKING REUBENS ON THE TRAEGER FLATROCK WORKS
The new Traeger Flatrock griddle is the latest addition to Traeger’s line of amazing outdoor cooking products. This one is fueled with gas, has three distinct cooking zones with excellent temperature control and a huge cast iron griddle on which to cook all the things– cheese steaks to ribeyes to pancakes to crepes.
For a griddled sandwich like a Reuben, this new Traeger Flatrock is the ideal cooking device and we have made some amazing melty, hot and grilled sandwiches since we got it a few weeks ago. Give this Reuben sandwich on the Traeger Flatrock recipe a try and let me know what you think!
STEP-BY-STEP
- Preheat your Traeger Flatrock griddle using two temperatures. One zone medium and one zone medium-high.
- Assemble your ingredients.
- Begin by placing your corned beef on the medium-high side of the griddle, heating briefly.
- Spread butter or mayo on one side of each slice of bread, and place the bread spread side down on the griddle.
- Put Thousand Island dressing on the side of the bread facing up.
- Top the dressing with slices of cheese.
- Then top the cheese with sauerkraut.
- Once the meat is heated through, place meat on two of the pieces of bread.
- Stack the bread to create a double-decker sandwich.
- Move the sandwiches to the medium side of the griddle and cover with a steam dome.
- Add a bit of water and allow the sandwiches to cook until golden on one side and the cheese begins to melt.
- Flip the sandwich and cover again until melted and hot throughout.
- Slice the Reuben sandwich in half and serve with extra Thousand Island dressing.
ALTERNATE RECIPES/PRODUCT LINKS
Here are some recipes related to Reuben Sandwich on the Traeger Flatrock for you to consider:
- Give yourself a Taco Tuesday spin on the Reuben with these tacos
- A recipe for quick pastrami on the Traeger
- And finally, corned beef smoked on the Traeger
Products used in this cook:
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Reuben Sandwiches on the Traeger Flatrock
Equipment
- Traeger Flatrock griddle
- Traeger steam dome
- Spatula
- Deli slicer
Ingredients
- 1 pound thinly sliced corned beef
- 6 slices rye bread
- 12 slices Swiss cheese
- 1 cup sauerkraut
- 1 cup Thousand Island dressing
- 4 tbsp Mayo or butter
Instructions
- Preheat your Traeger Flatrock griddle using two temperatures. One zone medium and one zone medium-high.
- Assemble your ingredients.
- Begin by placing your corned beef on the medium-high side of the griddle, heating briefly.
- Spread butter or mayo on one side of each slice of bread, and place the bread spread side down on the griddle.
- Put Thousand Island dressing on the side of the bread facing up.
- Top the dressing with slices of cheese.
- Then top the cheese with sauerkraut.
- Once the meat is heated through, place meat on two of the pieces of bread.
- Stack the bread to create a double-decker sandwich.
- Move the sandwiches to the medium side of the griddle and cover with a steam dome.
- Add a bit of water and allow the sandwiches to cook until golden on one side and the cheese begins to melt.
- Flip the sandwich and cover again until melted and hot throughout.
- Slice the Reuben sandwich in half and serve with extra Thousand Island dressing.
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