Let me introduce the most famous sandwich of all time – a Corned Beef Reuben Sandwich! My Corned Beef Reuben Sandwich recipe is prepared using sauerkraut and melting Swiss cheese on griddle grilled swirled rye bread.
Those who have had Rueben sandwiches know what I mean. This Rueben sandwich is perfect for a hearty dinner but is equally delicious for a quick lunch.
One memory that I have of my mother is that she loved her recipe for a good grilled Reuben sandwich. A classic Rueben sandwich was her favorite sandwich of all time!!
It’s all about the griddle grilling of sandwiches. Blackstone Griddles are the best tool for making your classic Rueben sandwich.
Try it for dinner today! Thinly cut deli corned beef sandwiched with a super soft bakery rye bread, sauerkraut and slices of hole filled swiss cheese grilled to perfection on a flat top griddle.
This sandwich has a great taste and is very simple to prepare. It’s a favorite in our family. They are often served with a bowl of homemade soup and a large dill pickle. Have fun!
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What is a Reuben Sandwich?
Reubens are an everyday sandwich which includes corned beef, sauerkraut, Swiss cheese on soft marble rye bread grilled until the cheese melts. Thousand Island dressing can be smeared on the sandwich or in a cup on the side.
Although sandwiches are served hot and cold, we love a hot sandwich dish that is griddle grilled on a Blackstone! The beef is heated, the cheese melts, and if added, the sweet sauce enters through the sauerkraut forms an irresistible sandwich.
What Does a Blackstone Reuben Sandwich Taste Like?
This Blackstone griddle sandwich has all that is delicious, bittersweet, and spicy with the Thousand Island dressing. A hearty meal that is sure to fill you up! It’s messy when eaten and completely worth it. It’s hard not to beat Reubens.
What is the Difference Between Corned Beef and Pastrami?
Corned Beef typically comes from cured brisket beef. Salty brine breaks down the hard fibers in the brisket. Pickled spices may be used as a flavoring.
After brining the brisket beef, the meat usually boils in a slow cooker for several hours to create a tender cut of meat. The corned beef is typically thin cut and available at the deli counter of your local grocery store.
Pastrami is essentially the same thing as corned beef but is made with a different cut of beef (beef plate) and uses different spices to preserve it, then smoked and steamed to break down the tissues to create a tender piece of meat.
Corned beef is normally cut into short pieces and served with cabbage on St. Patrick’s Day. Irish immigrants gravitated towards corned beef upon arrival and ate them with cabbage. The traditional practice continues today.
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Blackstone Reuben Ingredients
Everybody loves grilled sandwiches so much better with super soft homemade breads. What is needed to make an amazing griddle grilled Rueben sandwich?
- Bakery fresh swirled rye bread, sliced
- Deli style corn beef slices
- Sauerkraut – TIP – Rinsing sauerkraut decreases the bitterness.
- Swiss Cheese, slices
- Butter, softened
- Thousand Island Dressing or Russian dressing (you can make your own homemade Russian dressing or thousand island dressing if desired)
Corned Beef for Reuben
You have a couple options for corned beef when making your Blackstone Reuben sandwich recipe. The first method is to take a piece of uncooked corned beef brisket and place in a slow cooker or Instant Pot, cover with water and cook over medium heat until fork tender. Get my slow cooker corned beef brisket recipe.
Remove the cooked corned beef brisket from the water and slice or shred the meat for your grilled sandwich. My family likes to cook corned beef like this and have a meal. Then we take the leftover corned beef to make a Reuben sandwich.
The second method is what I usually choose. Go to your local deli counter at the grocery store. Pick the corned beef of your liking and ask them to cut thin slices that you will use for your sandwich recipe.
How to Make a Reuben Sandwich on a Blackstone
To make a Blackstone Reuben Sandwich Recipe, gather your ingredients before you start. Heating the Blackstone griddle before you start is a good idea. For a Blackstone gas grill, preheat on medium. If using an e-series electric Blackstone, preheat the griddle to 400°F.
While the Blackstone griddle is heating up, lightly butter one side of each piece of the marbled rye bread. Place 2 slices of Swiss cheese on top of one side of the non-butter bread slice. When the griddle is hot, place both slices of the bread on the flat top so the buttered side is down.
In another spot on the hot griddle, spread out the sliced pieces of corned beef. On the piece of bread without the Swiss cheese, top with sauerkraut that has been rinsed and drained, so it is not dripping. The last thing you want is soggy bread.
Toss the corned beef around on the griddle to evenly cook and heat up. Assemble the Reuben sandwich by placing the warmed corned beef on top of the sauerkraut slice of bread and flip the sandwich on top of the other half.
Griddle grilling the corned beef Rueben sandwich will take about 3 to 5 minutes. You want a golden-brown sandwich bread. Serve the Rueben sandwiches warm with your favorite side dish.
What to Serve with a Reuben Sandwich?
I prefer this sandwich with some tangy sides and crispy chips. It’d be good if you added some veggie side to it. Make my griddle cooked French fries, sweet potato fries, a crispy dill pickle, or serve with a side of your favorite kettle potato chips. I love sandwiches that are cooked with crunchy coleslaw or coleslaw on the side. One of my many awesome soup recipes are also great accompaniments to this best Reuben sandwich recipe.
How to Store a Blackstone Reuben
Because this is a large sandwich, you will most likely have leftovers. To store the leftover Rueben sandwich, once it is completely cooled, wrap tightly in plastic wrap and place in an airtight container.
When ready to have the leftover sandwich, you may choose to eat the Reuben cold. If you want it warm, unwrap from the plastic wrap, place on a hot griddle and cover with a dome lid.
Check often until your desired temperature is reached. You can also heat up in the microwave, in a pan on the stove, or a panini press.
Other Blackstone Griddle Sandwiches
- Grilled Ham and Cheese
- Grilled Fluffernutter
- BLT Sandwich
- Pulled Pork Grilled Cheese Sandwich
- Patty Melt
- Chicken Caprese Sandwich
- Club Sandwich
- Rachel Sandwich
- Ham Egg and Cheese Sandwich
- Grilled Peanut Butter and Jelly Sandwich
- Scrambled Egg Sandwich
- 3-Cheese Grilled Cheese Sandwich
- Ham and Turkey Sandwich
Corned Beef Reuben – FAQ
It’s an ancient cuisine mystery which does not have a clear explanation. According to some, Arnold Reuben invented a Reuben at a restaurant in New York City in 1914. Others believe it originated from Nebraska and was created by a chef named Bernard Schimmel to get Rueben to play poker. It was said to be introduced on menus in the 1940s at the Golden Spur in Omaha. The Reuben sandwich became famous during the 1950s when it won the National Sandwich Contest.
The Reuben sandwich is a grilled sandwich that consists of sliced corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing all on slices of marbled rye bread that has been grilled. A Rachel sandwich is a slice deli turkey sandwich with coleslaw and melted cheese on griddle grilled bread.
That’s okay! Make your Rueben sandwich in a skillet or cast-iron pan on the stove, or use a panini press on medium low heat.
Blackstone Corned Beef Reuben Recipe
For the full recipe and nutrition facts, click below.
- Bread, Rye, Sliced 2 each
- Butter, Softened 1 tablespoon
- Cheese, Swiss, Slices 2 each
- Corned Beef, Sliced 4 ounces
- Sauerkraut, Drained 1/2 cup
- Thousand Island Dressing. 1 tablespoon
- Gather the ingredients before you start.
- Heat the Blackstone griddle. For a Blackstone griddle gas grill, preheat on medium. If using an electric Blackstone, preheat the flat top griddle to 400°F.
- While the Blackstone griddle is heating up, lightly butter one side of each piece of the rye bread. Place two slices of Swiss cheese on top of one side of the non-butter rye bread slice. When the flat top griddle is hot, place both slices of the bread on the Blackstone so the buttered side is down.
- In another spot on the griddle, spread out the sliced pieces of corned beef.
- On the piece of rye bread without the Swiss cheese, top with the sauerkraut that has been rinsed and drained, so it is not dripping. The last thing you want is soggy bread.
- Toss the sliced corned beef around on the hot griddle to evenly cook and heat up.
- Assemble the Blackstone Reuben sandwich by placing the warmed corned beef slices on top of the sauerkraut piece of bread and flip the sandwich on top of the other half. Griddle grilling the corned beef Rueben sandwich will take about 3 to 5 minutes. You want a golden-brown sandwich. Serve the Corned Beef Rueben sandwiches warm with Thousand Island dressing and your favorite sides.
- Buy your corned beef from your local deli counter or cook your own brisket.
- If desired, rinse and drain your sauerkraut to help reduce the strong, tangy flavor.
- Smear your Thousand Island dressing or Russian Dressing on the rye bread before grilling or serve it on the side in a small dish.
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Amount Per Serving Calories 850Total Fat 58gSaturated Fat 26gTrans Fat 1gUnsaturated Fat 25gCholesterol 198mgSodium 2461mgCarbohydrates 39gFiber 7gSugar 7gProtein 42g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
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