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This smoked Reuben sandwich is the perfectly delicious snack for St. Patricks day or any other day!  Slices of rye bread piled with smoked corned beef, cheese, sauerkraut and a homemade tangy Russian dressing. This Reuben is everything a grilled sandwich should be.

Step 1: How to perfectly smoke corn beef.

Smoked Rueben Sandwich ingredients

Instead of boiling corn beef in water, I decided to smoke it adding a nice layer of charcoal flavor to the sandwich.

For the seasoning, I made my own homemade pastrami rub.  This included mustard seed and powder, coriander seed and powder, garlic and onion powder, paprika, ground black pepper and whole peppercorns. Mix these spices together. 

Cover the entire corn beef with yellow mustard for the binder and season with the homemade rub. Pat it in and it’s ready to hit the grill.

Preheat the grill to 250 degrees and set for indirect heat.  Smoke the seasoned corn beef for 3 hours or until it reaches 170 degrees internally. Next, place it on a wire rack in an aluminum pan.  Add beef stock to the pan and continue cooking for another hour or until the meat is probe tender at 200 degrees internally.

Smoked corn beef

Dad’s Seasonings

Must have grillin seasonings!

Step 2: How to make homemade Russian dressing.

Russian dressing is the tangy sauce that balances the savoriness of the beef and the sourness of the sauerkraut.  

In a mixing bowl add mayo, freshly grated onion, horseradish, ketchup and sriracha for some heat.  Mix the ingredients together and set aside.

Step 3: Crunchy Smoked Reuben Sandwich from the griddle.

I wanted an extra crunch to my smoked reuben sandwich and decided to assemble it all on the griddle.  Smear some mayo on the outside of the rye bread slices.  Preheat the griddle to 350 degrees and place 1 bread slice mayo facing down on the flat top.  Next, add some mustard, Swiss cheese, sliced smoked corn beef, spoonful of sauerkraut, Russian sauce, a little more Swiss cheese and close it with another slice of rye bread mayo side facing up.  After 5 minutes, once the bottom bread slice has color and the cheese is starting to melt, flip the entire sandwich and cook for another few minutes.  

Toasted smoked rueben sandwich on the griddle

When you bite into the smoked reuben sandwich, you should experience the buttery crunch from the toasted bread, burst of tartness from the sauerkraut, savoriness from the corn beef and the fattiness from the cheese.  This is the perfect sandwich!  Enjoy!

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Smoked Reuben Sandwich

This smoked Reuben sandwich is the perfectly delicious snack for St. Patricks day or any other day!
Prep Time: 20 minutes
Cook Time: 4 hours

Ingredients 

  • 3 lbs Corn beef
  • Yellow mustard
  • 2 cups Beef broth
  • Sauerkraut
  • Rye bread
  • Swiss cheese slices

Rub Ingredients

  • 2 tbsp Whole peppercorns
  • 1 tbsp Coriander seeds
  • 1 tbsp Coriander powder
  • 1 tbsp Ground black pepper
  • 1 tbsp Paprika
  • 2 tsp Garlic powder
  • 2 tsp Onion powder
  • 1 tsp Mustard seeds
  • 1 tsp Mustard powder

Russian Dressing Ingredients

  • 1 cup Mayo
  • 2 tbsp Ketchup
  • 1 tbsp Horseradish
  • 1 tbsp Sriracha
  • 1 tbsp Freshly grated onion

Instructions 

  • For the pastrami rub, in a bowl add mustard seed and powder, coriander seed and powder, garlic and onion powder paprika ground black pepper and whole peppercorns. Mix these spices together.
  • Cover the entire corn beef with yellow mustard for the binder and season with the homemade pastrami rub. Put it in.
  • Preheat the grill to 250 degrees and set for indirect heat.  Smoke the seasoned corn beef for 3 hours or until it reaches 170 degrees internally.
  • Next place it on a wire rack in an aluminum pan.  Add beef stock to the pan and continue cooking for another hour or until the meat is probe tender at 200 degrees internally.
  • For the Russian sauce, in a mixing bowl add mayo, freshly grated onion, horseradish, ketchup and sriracha for some heat.  Mix the ingredients together and set aside.
  • For assembly, preheat the griddle to 350 degrees. Spread mayo on the outside of the rye bread slices and place one facing down on the flat top. 
  • Next add some mustard, Swiss cheese, sliced smoked corn beef, spoonful of sauerkraut, Russian sauce, a little more Swiss cheese and close it with another slice of rye bread mayo side facing up. After 5 minutes, once the bottom bread slice has color and the cheese is starting to melt, flip the entire sandwich and cook for another few minutes.  
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About Maciek

I make easy meals that anyone can replicate at home. I’m not a professionally trained chef, just your average guy that likes to fire up the grill. So follow along and see what’s cooking today!

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