Reuben Sandwiches on the Blackstone are a delicious way to enjoy one of America’s most iconic deli sandwiches with an irresistible crispy finish. The Blackstone griddle evenly toasts the rye bread until it’s golden brown and buttery while warming the corned beef, melting the Swiss cheese, and crisping the sauerkraut to perfection. The result is a sandwich that’s crunchy on the outside, gooey in the middle, and packed with savory, tangy flavor in every bite.
Whether you’re making lunch for the family, preparing sandwiches for game day, or recreating your favorite deli meal at home, the Blackstone makes the process quick and easy. Its spacious cooking surface allows you to prepare multiple sandwiches at once, making it ideal for feeding a crowd without sacrificing quality.
This classic Reuben recipe combines tender corned beef, tangy sauerkraut, creamy Thousand Island dressing, nutty Swiss cheese, and buttery rye bread. Once you make a Reuben on the Blackstone, you’ll understand why this cooking method has become a favorite among outdoor cooking enthusiasts.
Ingredients
For the Sandwiches
- 8 slices rye bread
- 1 pound thinly sliced corned beef
- 8 slices Swiss cheese
- 1½ cups sauerkraut, well drained
- ½ cup Thousand Island dressing
- 4 tablespoons softened butter
Optional Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
Optional Add-Ins
- Sliced dill pickles
- Caramelized onions
- Dijon mustard
- Pastrami
- Turkey instead of corned beef
- Coleslaw
Garnishes
- Fresh parsley
- Dill pickle spears
- Potato chips
Why These Ingredients Work
Rye bread provides the traditional hearty flavor and sturdy texture needed for a Reuben. Corned beef is rich, tender, and savory, while Swiss cheese melts beautifully and complements the meat without overpowering it. Sauerkraut adds brightness and acidity that balance the richness of the beef and cheese. Thousand Island dressing ties everything together with its creamy, slightly sweet, and tangy flavor, while butter creates the perfectly crisp, golden exterior.
How To Reuben Sandwiches on the Blackstone
Step 1: Preheat the Blackstone
Heat the Blackstone griddle to:
Medium Heat
Allow the cooking surface to preheat for:
8 to 10 minutes
Even heat ensures the bread toasts evenly without burning.
Step 2: Prepare the Bread
Spread softened butter evenly on one side of each slice of rye bread.
If desired, lightly season the butter with:
- Garlic powder
- Smoked paprika
This adds extra flavor to the toasted crust.
Step 3: Warm the Corned Beef
Place the sliced corned beef on one side of the griddle.
Cook for:
2 to 3 minutes
Turn occasionally until heated through.
Avoid overcooking, as corned beef can become dry.
Step 4: Warm the Sauerkraut
Place the drained sauerkraut on the griddle beside the beef.
Cook for:
2 to 3 minutes
Stir occasionally to remove excess moisture.
Dry sauerkraut helps keep the sandwich crispy.
Step 5: Toast the Bread
Place the bread butter-side down on the griddle.
Cook for:
2 minutes
until lightly golden.
Flip the bread.
Step 6: Assemble the Sandwich
On four slices of bread layer:
- Swiss cheese
- Warm corned beef
- Sauerkraut
- Thousand Island dressing
- Another slice of Swiss cheese
Top with the remaining bread slices.
Step 7: Grill the Sandwiches
Cook for:
3 to 4 minutes
Press gently with a spatula.
Flip carefully.
Cook another:
3 to 4 minutes
until both sides are golden brown.
Step 8: Melt the Cheese
Place a melting dome over the sandwiches.
Cook for:
1 to 2 minutes
until the cheese is fully melted.
Step 9: Rest Briefly
Transfer the sandwiches to a cutting board.
Allow them to rest for:
2 minutes
This helps the cheese settle slightly before slicing.
Step 10: Slice and Serve
Cut each sandwich diagonally.
Serve immediately with dill pickle spears and your favorite side dishes.
You Must Know
Drain the Sauerkraut Well
Excess moisture can make the bread soggy instead of crispy.
Use Good Quality Rye Bread
Fresh rye bread creates the best texture and authentic deli flavor.
Butter the Bread Evenly
An even coating ensures uniform browning.
Warm the Meat Before Assembling
Heating the corned beef separately helps the cheese melt more quickly.
Don’t Overfill the Sandwich
Too much filling makes flipping difficult.
Medium Heat Is Ideal
Cooking too hot can burn the bread before the cheese melts.
Use a Melting Dome
Covering the sandwiches helps the Swiss cheese melt perfectly.
Flip Carefully
A wide metal spatula makes it easier to keep the sandwich intact.
Slice After Resting
Allowing the sandwich to rest briefly helps prevent the fillings from sliding out.
Serve Immediately
A freshly grilled Reuben has the crispiest bread and the best melted cheese texture.
Topping Variations
Classic Reuben
Top with:
- Extra Thousand Island dressing
- Dill pickles
Spicy Reuben
Add:
- Jalapeños
- Hot sauce
- Pepper Jack cheese
Pastrami Reuben
Replace the corned beef with sliced pastrami for a smoky variation.
Turkey Reuben
Substitute roasted turkey for a lighter sandwich often called a Rachel.
Bacon Reuben
Add:
- Crispy bacon
- Swiss cheese
Mushroom Swiss
Top with sautéed mushrooms and extra Swiss cheese.
Caramelized Onion
Add sweet caramelized onions for extra richness.
Garlic Butter
Brush the bread with garlic butter before grilling.
Coleslaw Reuben
Replace the sauerkraut with creamy coleslaw for a fresh twist.
Deluxe Reuben
Add:
- Avocado slices
- Crispy onions
- Dijon mustard
Make It A Meal
Classic Deli Lunch
Serve with:
- Dill pickle spears
- Potato chips
Steakhouse Style
Pair with:
- French fries
- Onion rings
- Coleslaw
Light Lunch
Serve alongside:
- Garden salad
- Fresh fruit
Soup and Sandwich
Pair with:
- Tomato soup
- Potato soup
- Beef barley soup
Backyard Cookout
Serve with:
- Pasta salad
- Baked beans
- Corn on the cob
Family Dinner
Pair with:
- Roasted vegetables
- Macaroni salad
- Sweet potato fries
Game Day Meal
Serve with:
- Loaded potato wedges
- Mozzarella sticks
- Pickle chips
Brunch Option
Pair the sandwich with:
- Hash browns
- Fresh fruit
- Scrambled eggs
Pro Tips
Use Thinly Sliced Corned Beef
Thin slices heat quickly and create the classic deli texture.
Pat the Sauerkraut Dry
Removing excess liquid helps maintain a crispy sandwich.
Freshly Slice the Cheese
Fresh Swiss cheese melts more evenly than pre-packaged slices.
Don’t Rush the Toasting
Allow the bread to brown slowly for the best crunch.
Warm the Dressing Slightly
A room-temperature dressing spreads more easily and evenly.
Rotate the Sandwiches
If your Blackstone has hot spots, rotate them halfway through cooking.
Clean the Griddle Between Batches
Remove any burnt cheese or breadcrumbs before making additional sandwiches.
Press Gently
Light pressure helps the sandwich hold together without squeezing out the fillings.
Experiment with Different Cheeses
Try Gruyère, Provolone, Havarti, or White Cheddar for unique flavor combinations.
Double the Recipe
The large cooking surface of the Blackstone makes it easy to prepare multiple sandwiches at once for parties or family meals.
Recipe FAQs
What bread is best for a Reuben?
Traditional seeded rye bread is the classic choice, but marble rye also works well.
Can I use pastrami instead of corned beef?
Yes.
Pastrami creates a delicious smoky variation that many people enjoy.
Why should I drain the sauerkraut?
Draining removes excess moisture that can make the bread soggy.
Can I prepare the sandwiches ahead?
You can assemble the ingredients ahead of time, but grill the sandwiches just before serving for the best texture.
How long do leftovers last?
Store leftover fillings in separate airtight containers in the refrigerator for:
3 to 4 days.
For the best results, assemble and grill fresh sandwiches when ready to eat.
What’s the best cheese?
Swiss cheese is traditional, but Gruyère and Havarti are excellent alternatives.
Can I make this gluten-free?
Yes.
Use gluten-free rye-style bread or your favorite gluten-free sandwich bread.
Why is my sandwich falling apart?
It may have been overfilled or flipped before the cheese had time to melt and hold the ingredients together.
Can I use homemade Thousand Island dressing?
Absolutely.
Homemade dressing adds fresh flavor and can be adjusted to your taste.
What sides go best with a Reuben?
French fries, potato chips, coleslaw, potato salad, pasta salad, onion rings, dill pickles, and tomato soup are all classic pairings.
PrintReuben Sandwiches on the Blackstone
Reuben Sandwiches on the Blackstone is a classic recipe that is made on the griddle. Easy ingredients makes this sandwich so flavorful.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 1x
- Category: Main Course
Ingredients
- 8 Slices Rye Bread
- 3 Tablespoons Butter
- 8 slices Swiss cheese
- 16 ounces Corned Beef cooked and sliced
- 1 cup Sauerkraut drained
- 1/4 cup Thousand Island Dressing
Instructions
- Preheat the Blackstone Grill over medium high heat (approximately 400 degrees Fahrenheit).
- Butter one side of each of the pieces of bread with the butter.
- Spread some of the thousand island dressing on half of the bread slices on the opposite side of the butter.
- Place all the bread (butter side down) on the grill and top two slices of the cheese on half of the pieces.
- Place the drained sauerkraut on the other pieces of the bread.
- In a separate spot on the grill, spread out the sliced corned beef. Cook for a few minutes until the beef is golden brown and crisp (2-3 minutes). Flip and cook the other side of the beef as well.
- Divide the corned beef evenly into 4 sections and place each one on the bread with the sauerkraut and top with the other pieces of bread (with the cheese on it).
- Remove from the grill, cut in half and serve warm. Enjoy!
