Steps

• Step 1

  Russian Dressing: Using a knife, mince and mash the onion into a paste. Transfer the onion paste to a small bowl and whisk in the mayonnaise, chili sauce, horseradish, hot sauce, Worcestershire sauce, and sweet paprika. Season with salt and set aside.

  Ingredients

  • 1 Tablespoon onion, finely chopped

  • 1 Cup mayonnaise

  • 1/4 Cup ketchup

  • 4 Teaspoon prepared horseradish

  • 1 Teaspoon hot sauce

  • 1 Teaspoon Worcestershire sauce

  • 1/4 Teaspoon sweet paprika

  • 1 To Taste 

• Step 2

  When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes. Place a cast iron griddle or large cast iron pan into the grill while it preheats.

  375 ˚F / 191 ˚C

• Step 3

  Spread butter on one side of each piece of bread. Lay bread butter side down on a cutting board or large clean surface and spread a heavy coat of Russian dressing on other side of the 4 pieces of bread.

  Ingredients

  • 4 Slices rye bread

  • 4 Tablespoon unsalted butter, room temperature

• Step 4

  Spread a heavy coat of cranberry sauce on the remaining 4 pieces of bread.

  Ingredients

  • 1 As Needed leftover cranberry sauce

• Step 5

  To assemble the sandwich: Start with a piece of bread, cranberry sauce side up. Layer remaining ingredients in this order: one slice Swiss cheese, stuffing, green beans, and turkey. Drizzle with gravy and place the bread Russian dressing side down, butter side up.

  Ingredients

  • 8 Slices Swiss cheese

  • 1 As Needed leftover stuffing

  • 1 As Needed leftover green beans

  • 1 As Needed leftover turkey

  • 1 As Needed leftover gravy

• Step 6

  Place into preheated pan in grill and close lid. Cook for 8 to 10 minutes or until browned.

  00:10

  375 ˚F / 191 ˚C

• Step 7

  Flip and cook an additional 8 to 10 minutes.

  00:10

  375 ˚F / 191 ˚C

• Step 8

  Remove from grill, slice in half and serve immediately. Enjoy!