A Grilled Reuben Sandwich on the Blackstone is the perfect combination of crispy, buttery rye bread, melted Swiss cheese, savory corned beef, tangy sauerkraut, and creamy Thousand Island dressing. Cooking it on a Blackstone griddle creates an evenly golden crust while melting the cheese to perfection. Whether you’re making lunch, dinner, or feeding a crowd, this classic deli favorite comes together quickly and delivers bold, satisfying flavor.

Ingredients

8 slices rye bread
1 pound thinly sliced corned beef
8 slices Swiss cheese
1 cup sauerkraut, drained well
½ cup Thousand Island dressing
4 tablespoons softened butter (or mayonnaise for spreading)
Optional: Caraway seeds for extra rye flavor
Optional: Fresh cracked black pepper

How To Make Grilled Reuben Sandwich on the Blackstone

1. Preheat the Griddle

Heat your Blackstone griddle to medium or medium-low heat (around 350°F). A moderate temperature allows the bread to toast without burning before the cheese melts.

2. Prepare the Bread

Spread softened butter evenly over one side of each slice of rye bread. The buttered side will be placed against the hot griddle.

3. Assemble the Sandwich

Place four slices of bread butter-side down. Spread Thousand Island dressing on the inside, then layer Swiss cheese, corned beef, drained sauerkraut, and another slice of Swiss cheese. Add a little more dressing if desired before topping with the remaining bread, butter-side facing up.

4. Grill the Sandwiches

Cook for about 3–4 minutes per side. Press gently with a spatula to encourage even browning and help the ingredients warm through.

5. Melt the Cheese

If needed, lower the heat slightly and cover the sandwiches with a melting dome for 1–2 minutes to ensure the cheese becomes perfectly melted.

6. Slice and Serve

Remove from the griddle once both sides are golden brown and crispy. Slice diagonally and serve immediately while hot.

You Must Know

Drain the sauerkraut thoroughly to prevent soggy sandwiches.
Thinly sliced corned beef heats more evenly than thick slices.
Medium heat produces the crispiest bread without scorching.
Layer cheese on both sides of the meat to help hold the sandwich together.
Butter creates a rich crust, while mayonnaise gives an extra-crispy exterior.
Fresh rye bread delivers the best texture and flavor.

Topping Variations

Customize your Reuben with these tasty additions:

Pickles: Add dill pickle slices for extra crunch.
Caramelized Onions: Sweet onions balance the tangy sauerkraut.
Spicy Mustard: Mix with the Thousand Island dressing for extra kick.
Coleslaw: Substitute coleslaw for sauerkraut to make a Rachel-style twist.
Bacon: Crispy bacon adds smoky flavor.
Pepper Jack Cheese: Replace Swiss for a spicy variation.
Sautéed Mushrooms: Add earthy richness.
Jalapeños: Perfect for those who enjoy heat.

Make It A Meal

Pair your grilled Reuben with one or more of these sides:

Crispy French fries
Kettle-cooked potato chips
Creamy coleslaw
Dill pickle spears
Tomato soup
Potato salad
Macaroni salad
Roasted vegetables
Fresh fruit salad
Sweet potato fries

For drinks, iced tea, lemonade, sparkling water, or a classic root beer complement the sandwich beautifully.

Pro Tips

Pat the sauerkraut dry with paper towels before assembling.
Avoid overcrowding the griddle so each sandwich browns evenly.
Use freshly shredded Swiss cheese if possible for smoother melting.
Keep the heat moderate to prevent burnt bread.
Press gently rather than firmly to maintain the sandwich’s texture.
Cover with a melting dome if the cheese needs extra time.
Let the sandwich rest for one minute before slicing to help everything stay together.
Clean the griddle between batches to prevent burnt butter from affecting flavor.

Recipe FAQs

Can I make a Reuben without a Blackstone griddle?

Yes. A cast-iron skillet, flat-top griddle, or panini press works well using the same cooking method.

What is the best bread for a Reuben?

Traditional rye bread is the classic choice, but marble rye or pumpernickel also work well.

Should I rinse the sauerkraut?

It’s optional. Rinsing produces a milder flavor, while leaving it unrinsed gives the sandwich its traditional tang.

Can I prepare the sandwiches ahead of time?

You can assemble them a few hours ahead and refrigerate. Butter the outside just before grilling for the best texture.

How do I store leftovers?

Wrap cooled sandwiches tightly and refrigerate for up to 3 days.

What’s the best way to reheat a Reuben?

Reheat on a skillet or Blackstone over medium-low heat until warmed through and crispy again. Avoid the microwave if possible, as it softens the bread.

Can I freeze Reuben sandwiches?

Yes, although freshly made sandwiches have the best texture. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

What meat can I substitute for corned beef?

Pastrami is the most popular substitute. Turkey also works well if you prefer a lighter sandwich.