Reuben Sandwiches on the Traeger Flatrock
Tender corned beef is piled high on this triple-decker sandwich along with lots of Swiss cheese, Thousand Island dressing and sauerkraut. The ultimate St. Patrick's Day sandwich.
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.