If you’re craving a truly satisfying sandwich, try this Traeger Reuben Sandwich. It combines tender smoked corned beef, tangy sauerkraut, melty Swiss cheese, and a creamy Thousand Island-style dressing, all pressed between buttered rye for a classic, smoky take on the deli favorite.
Traeger Reuben Sandwich Recipe
The Reuben is a deli classic for a reason: rich, smoky meat balanced by bright, acidic sauerkraut and a tangy dressing, finished with gooey Swiss cheese and sturdy rye bread. Using smoked corned beef—either smoked after brining or bought pre-smoked—adds a deeper, wood-fired flavor that elevates the sandwich beyond the usual deli version.
This recipe keeps things simple so you can assemble and pan-fry the sandwich in about 20 minutes. It’s ideal for weeknight dinners, game day, or any time you want a hearty, flavorful sandwich with minimal fuss. Below you’ll find the shopping list, a quick overview of the method, helpful tips, and a clear printable-style recipe card with ingredient amounts and step-by-step instructions.
Browse more of my Traeger Recipes in the recipe index on this site.
Recipe Shopping List
You likely already have most of these pantry staples. For exact amounts, see the recipe card below.
- Smoked corned beef (sliced)
- Sauerkraut
- Thousand Island or similar dressing
- Swiss cheese
- Rye bread (or sturdy alternative)
- Butter (for grilling)
If you don’t have smoked corned beef ready, you can smoke your own corned beef and braise it in beer for extra depth, or use high-quality deli corned beef heated through. For a homemade touch, feel free to make your own sauerkraut or coleslaw to add freshness and crunch.
Also popular: Smoked Brisket and other smoked sandwiches.
How to Make This Reuben — Overview
Here’s a quick overview so you know what to expect. Use the full recipe card below when cooking for complete amounts and details.
- Butter the bread: Spread softened butter on one side of each slice of bread; this will become the exterior when grilling.
- Build the sandwich: Place a slice of bread butter-side down in a skillet, layer Swiss cheese, smoked corned beef, sauerkraut, and a spoonful of Thousand Island-style dressing, then top with the second slice of bread, butter-side up.
- Grill: Cook over medium heat 3–4 minutes per side until the bread is golden and the cheese is melted. Press slightly with a spatula for even contact.
- Serve: Slice in half and enjoy warm. Pair with pickles, chips, or a simple green salad.
Try a Pulled Lamb Gyro Sandwich for another bold sandwich option.
Recipe FAQ
Can I use regular corned beef if I don’t have smoked corned beef?
Yes. Regular corned beef works fine and will still produce a delicious Reuben. If using pre-cooked deli-style corned beef, warm it gently before assembling so the sandwich is fully heated through when the cheese melts.
I don’t like sauerkraut. What can I use instead?
Substitute coleslaw, thinly sliced pickles, or even kimchi for a spicy twist. The goal is to add brightness and a bit of crunch to balance the rich meat and cheese.
Can I use bread other than rye?
Absolutely. Rye is traditional, but sourdough, whole grain, or a sturdy ciabatta all make good alternatives. Choose a bread that can hold the fillings without becoming soggy.
Find more favorites in the collection of Traeger Recipes.
More Great Recipes
- Spatchcock Turkey
- Smoked Pork Chops
- Juicy Lucy (Grilled Stuffed Burger)
- Sweet Chili Chicken Leg Quarters
- Grilled London Broil
- Poor Man’s Burnt Ends
- Chashu Pork Belly
- Gyro Sandwich
- Smoked Mac and Cheese
- Traeger Salmon
- Blackstone Tomahawk Ribeye
- Smoked Brisket
- Cioppino (Seafood Soup)
Traeger Reuben Sandwich
Smoked, beer-braised corned beef gets layered with sauerkraut, Swiss cheese, and Thousand Island-style dressing, then pan-grilled until crisp and melty. A smoky, classic sandwich that’s perfect for a hearty meal.
Ingredients
- 2 pounds cooked, sliced corned beef or pastrami
- 1 cup sauerkraut
- 4 tablespoons Thousand Island-style dressing
- 4 slices Swiss cheese
- 8 slices rye bread (or preferred bread)
- Butter, softened, for grilling
Instructions
- Butter each slice of bread on one side.
- Heat a skillet over medium heat and place one slice of bread butter-side down in the pan.
- Layer a slice of Swiss, about ½ pound corned beef (¼ of the total), ¼ cup sauerkraut, and 1 tablespoon dressing on the bread. Top with the remaining bread, butter-side up.
- Cook until the bottom is golden and the cheese starts to melt, about 3–4 minutes. Flip carefully and cook the other side until golden and the sandwich is heated through.
- Slice in half and serve immediately.
Recommended Tools
- Heavy skillet or griddle for even browning
- Turner or spatula with a thin edge for easy flipping
- Slicing knife for clean sandwich halves
Nutrition Information:
Yield: 4
Serving Size: 1 sandwich
Amount Per Serving (estimate):
Calories: 774
Total Fat: 58g
Saturated Fat: 21g
Cholesterol: 264mg
Sodium: 2915mg
Carbohydrates: 6g
Fiber: 2g
Sugar: 3g
Protein: 53g
Nutrition data provided here is an estimate.
Storage & reheating: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a skillet over low heat with a lid to preserve crispness and melt the cheese, or use a low oven wrapped in foil until warmed through. Avoid microwaving if you want to keep the bread crisp.