Grilled reuben flatbread pizza is a great appetizer or meal. Corned beef, sauerkraut, Swiss cheese, and horseradish mayo on top of a grilled flatbread crust. Cook the corned beef in your pressure cooker ahead of time and have grilled reuben flatbread pizza any time you want!

How is it almost August and I have yet to post any grilling recipes? I am really slacking in my planning for you guys. Luckily, thanks to global warming and all that jazz, it will most likely still be grilling weather well into October.

Yay!

The other day I posted an Instant Pot recipe. Over on Facebook, some people were saying that they don’t use their multi-cookers in the summertime. Gasp!

I can understand why. You are out and about more, enjoying the weather, and there is way more readily available fresh produce that you don’t have to cook to enjoy. Yeah, yeah, yeah.

I still like my convenience of the multi-cooker year round.

This recipe utilizes your Instant Pot for one step of the recipe. Basically, buy some corned beef and slap it in your multi-cooker, seal the lid, and forget about it.

You can freeze the corned beef for sandwiches or these pizzas at a later time. If you have a little time to prep food for the week ahead, why not take advantage, right?

My Dad is the reuben king. He orders them regularly. I love them… now. Like all things, my tastes in food have matured and gotten better with age. Back in the day, looking at that weird reddish “beef” and sauerkraut with stinky Swiss cheese on top, made my stomach churn.

The only thing the sandwich had going for it was that beautiful bread!

Since I am team reuben and an adult (ish), I don’t even need the bread now! All I did was pile the corned beef, some horseradish mayo, Swiss cheese, and sauerkraut on to a flatbread and then threw it on the grill until hot and melty.

I can barely call grilled reuben flatbread pizza a recipe, it is that easy to make!

Grilled Reuben Flatbread Pizza

Yield: 3 pizzas

Prep Time: 50 minutes

Cook Time: 5 minutes

Total Time: 55 minutes

Crispy grilled flatbread topped with a little horseradish mayo, Instant Pot corned beef, sauerkraut, and Swiss cheese.

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Ingredients

• 2 lb corned beef
• 3 pieces of flatbread or na'an
• 1/4 cup mayonnaise
• 1 tsp prepared grated horseradish
• 1 cup drained jarred sauerkraut
• 1 cup shredded Swiss cheese
• salt and pepper to taste

Instructions

1. Remove the corned beef from the packaging. Keep the seasoning packet. Rinse under cool water and pat dry. Add beef along with 1 cup of stock or water to the Instant Pot. Top with the contents of the seasoning packet. Secure the lid and cook on "Meat" setting with high pressure for 50 minutes.
2. Allow the pressure to naturally release. Carefully remove the corned beef and transfer to a cutting board. Trim off any excess fat. Use two forks to shred the corned beef, discarding any fatty pieces. Set the corned beef off to the side or place in sealed containers to freeze or refrigerate.
3. Heat your grill to about 350 degrees F with all burners on medium. Spray the grates with olive oil or nonstick cooking spray.
4. Mix the mayo and horseradish together in a small bowl.
5. Add flatbread and grill only one side with the lid open for 2 minutes. Remove the flatbread and bring back indoors for topping.
6. Top the grilled side of the flatbread with a little bit, about 2 tbsp, of the horseradish mayo, the corned beef, sauerkraut, and then the cheese.
7. Add the flatbreads back to thew grill. Grill with the lid closed for 3-4 minutes until the cheese melts and the flatbread is crispy.
8. Season each pizza with a little salt and pepper, slice, then serve.