Top 10 Sandwiches To Make On Your Flat Top Grill

Griddle Grilled Cheese

Many people know griddles are great for pancakes and eggs but not everyone knows they are also fantastic for cooking sandwiches! One of the best parts is you can typically cook everything you need on the griddle from start to finish. There are endless choices and variations but here are our top 10 favorites to get you started.

Grilled Cheese

Griddle Grilled Cheese

Bread and cheese. It’s simple but delicious and loved by children and adults alike. Use your griddle to whip up these crispy golden brown sandwiches with the gooey cheesy center.

Ingredients:

  • Sandwich bread
  • Sliced cheddar or American cheese
  • Butter

Directions:

Preheat the griddle to a medium heat. For each grilled cheese sandwich, butter one side of a slice of bread and place the bread (butter side down) onto the griddle. Add 1-2 slices of cheese (depending on how cheesy you like it) on top of the slice of bread.

Next, butter a second slice of bread on one side and place butter side up on top of the cheese slices. Cook until the first side is nicely browned and flip over the sandwich to cook the other side. Continue cooking the second side until both sides are browned and the cheese is melted.

Cheese Steak

Griddle Cheese Steak

This Philadelphia classic never disappoints and is traditionally prepared on a griddle. Thinly sliced steak cooked on a flat top with melted cheese and served on a hoagie/sub roll. Additional ingredients can be sautéed onions, peppers or mushrooms.

Ingredients:

  • Thinly sliced rib eye or sirloin steak
  • Cheez Whiz, provolone or American cheese
  • Onions (optional)
  • Peppers (optional)
  • Mushrooms (optional)
  • Hoagie/sub bread
  • Olive oil

Directions:

First, slice or shave the beef into very thin slices. If you are going to be adding any onions, peppers or mushrooms, cut or dice them into smaller pieces before cooking. Preheat the griddle and apply a bit of olive oil. Add any onions, peppers or mushrooms if including these and allow them to sauté and soften stirring regularly.

Once cooked sufficiently, remove them from the griddle or move them to a low heat section of the flat top to rest. Next, add the sliced beef to the griddle and season with salt and pepper.

Using your spatula(s), chop and move the sliced beef around as it’s cooking until cooked through. Add the vegetables or mushrooms to the cooked steak and mix together. Last but not least, top it with your cheese of choice. Allow the cheese to melt or if you have a basting cover you place it over the mix to melt the cheese more quickly. Once the cheese is, melted, use your spatula to transfer everything to the hoagie/sub roll and enjoy.

Patty Melt

Griddle Patty Melt

This variation on the cheeseburger is another great option on the griddle. It consists of a cheeseburger topped with caramelized onions between two slices of rye bread and served with thousand island dressing.

Ingredients:

  • Butter
  • Yellow or purple onion (sliced)
  • Ground beef burger patties
  • Sliced rye bread
  • Swiss cheese slices (cheddar or American may be substituted)
  • Thousand island dressing (optional)

Directions:

Heat the griddle to a medium heat and add the butter to the flat top. Add in the sliced onions and cook until soft and caramelized (about 20 mins) stirring occasionally. Once finished remove them from the heat and set aside. Next place the burger patties on the griddle and cook on both sides until cooked to you preferred level of doneness.

Now, butter a slice of rye bread and place it on the griddle. While that begins to cook, place on top of it a cooked burger patty, a slice of cheese and sautéed onions followed by another slice of rye bread buttered on the top.

Once the bottom slice of bread is nicely browned, flip the sandwich over. Cook until the second slice of bread is nicely browned and then remove the patty melt sandwich from the flat top. Slice the sandwich in half and enjoy.

Egg Sandwich

Griddle breakfast sandwich

Why go to the deli when you can make this delicious breakfast sandwich at home on your griddle. This beloved day starter is quick, easy and never gets old.

Ingredients:

  • Meat (bacon, sausage, ham or chorizo)
  • Eggs
  • Cheese (cheddar, Swiss, American or other)
  • Bread (Kaiser roll, bagel or sliced bread)
  • Butter
  • Salt and pepper

Directions:

Heat the griddle to a medium heat. If using meat in the sandwich, place that on the griddle and cook until done. Once the meat is sufficiently cooked, set it aside. Place a cut of butter on the griddle, crack 2 eggs onto the buttered flat top and pop the egg yolks so the yolk disperses.

Allow the eggs to cook until the eggs have set on the bottom. Carefully use your spatula to flip the eggs over. Immediately place your cheese of choice on top so it can begin to melt as the eggs finish cooking. You can use a basting cover if you have one on hand to help melt the cheese and finish cooking the egg.

Once the egg is cooked through and the cheese is melted, take the eggs off the griddle and place them on your selected bread. If adding meat, top the egg and cheese with it now and add salt/pepper or any other desired toppings. Top the sandwich with the other piece of bread, cut the sandwich in half and serve immediately.

Italian Combo

Griddle Italian sandwich

This classic Italian deli sub is even better when cooked and served on a toasted sub roll. Made with Italian deli meats and cheeses and topped with fresh vegetables, this one’s always a favorite.

Ingredients:

  • Olive oil
  • Kaiser roll or sub roll
  • Sliced mozzarella or provolone cheese
  • Choice of Italian deli meats: Ham, salami, capicola, mortadella, pepperoni
  • Choice of toppings: Sweet or hot peppers, lettuce, tomato, red or white onion, Italian seasoning, salt, pepper, red wine vinegar

Directions:

Heat the griddle to a medium heat. Cut the sub roll lengthwise and brush the inside with olive oil. Place the roll oil side down on the griddle and toast until lightly browned and then set aside. Layer your selected Italian deli meats on the griddle starting with the largest cuts on the bottom and top with your choice of cheese.

Allow the food to cook until the meat is heated and cheese is melted. Using a spatula, slide the meat with melted cheese into the toasted sub roll. Next add your desired toppings to the sub. Cut the sandwich in half and enjoy.

Reuben

Griddle Reuben

The Reuben sandwich is an American deli classic. It’s packed with tons of flavorful ingredients, goes great with a pickle and cooks up perfectly on your flat top grill.

Ingredients:

  • Rye bread
  • Butter
  • Deli sliced corned beef
  • Sliced Swiss cheese
  • Sauerkraut (drained)
  • Russian dressing

Directions:

Preheat the griddle to a medium heat. Place the sliced corned beef on the griddle and allow that begin to warming up. While that’s cooking, take two slices of rye bread and butter the bottom side of each. Next, spread the top side of both slices of bread with Russian dressing.

Place one of your two slices of bread butter side down on the griddle with the Russian dressing side facing up. Now place a slice of Swiss cheese on top followed by the corned beef slices you heated up. Add your sauerkraut on top of the corned beef and a second slice of Swiss cheese and then the last slice of bread, Russian dressing side down.

Once the bottom slice of bread is golden brown, carefully flip the sandwich over and allow the other buttered slice of bread to cook until golden brown as well. Remove the sandwich from the griddle, slice and serve hot.

Cuban

Griddle Cuban sandwich

The Cuban sandwich is a ham and cheese sandwich taken to another level. It originated in south Florida and is a must try for any pork lover. This recipe calls for pork tenderloin that’s already been cooked so here’s a recipe that works great for this.

Sandwich Ingredients:

  • Cuban bread (can substitute a hoagie/sub roll)
  • Ham
  • Roasted pork tenderloin (can substitute pulled pork)
  • Swiss cheese
  • Pickles
  • Mustard
  • Olive oil

Directions:

Heat up the griddle to a medium heat and add a thin coat of olive oil. Next place your pork and ham on the flat top to begin heating them up. Cut your bread in half and put face down on the cook top and cook until lightly browned.

Once the bread is toasted, take it off and put down a layer of Swiss cheese on the bottom piece and spread the top piece with mustard. Next, take the heated pork and place that on top of the cheese followed by the ham.

Top this with the pickles and the mustard coated top piece of bread and you’re finished. Slice it in half and then dive in.

Chicken Caprese

Griddle chicken caprese sandwich

Ingredients:

This Italian style sandwich is another great option on the griddle. The combination of ingredients is really delicious and always in my rotation of sandwiches.

  • Boneless skinless chicken breasts pounded thin
  • Salt and pepper
  • Olive oil
  • Sub roll or ciabatta roll
  • Pesto sauce
  • Basil leaves
  • Sliced tomato
  • Sliced fresh mozzarella

Directions:

Preheat the griddle to a medium heat and put a thin layer of olive oil on the flat top. Season the flattened chicken with salt and pepper. Place the chicken on to the griddle and cook approximately 6 minutes on each side until cooked through. Remove from the griddle once fully cooked & set aside.

Cut your bread roll in half and then brush the insides with olive oil. Place the olive oil brushed sides face down on the griddle and allow to cook until lightly toasted. Once finished, brush the top slice of the roll with pesto sauce.

Next place the cooked chicken on the bottom half of the roll and then top with fresh mozzarella, sliced tomato and fresh basil leaves. Place the pesto brushed top of the roll on top, slice the sandwich in half and you’re all done.

Monte Cristo

Griddle Monte Cristo

A Monte Cristo sandwich is a fried ham, turkey and cheese sandwich. It can be deep fried but for our purposes we’ll be griddle frying it. It’s got a very rich flavor and I highly recommend trying this one out.

Ingredients:

  • Sliced bread
  • Mayonnaise
  • Mustard
  • Sliced ham deli meat
  • Sliced turkey deli meat
  • Sliced Swiss cheese
  • Egg
  • Milk
  • Butter

Directions:

Begin with two slices of sandwich bread. Spread one piece with mayonnaise and the other with mustard. On a plate, place down the first piece of bread with the mayonnaise side facing up and the plain side facing down.

Next build the inside of the sandwich with a slice of Swiss followed by slices of the ham and turkey. Place another piece of Swiss on top of the meat followed by the second slice of bread, mustard side down with the plain side facing up. Now beat one egg and a dash of milk together in a small bowl.

Coat the sandwich on both sides with the egg and milk mixture by using a brush or simply (but carefully) dip the whole sandwich into the mixture. Heat your flat top to a medium heat and apply a thin layer of butter. Place the egg coated sandwich onto the griddle and allow it to begin cooking.

Cook the first side until the bottom is golden brown then flip and cook the other side until it’s golden brown as well. Once finished, remove the sandwich, slice and enjoy while still hot.

Chicken Cordon Bleu

Griddle chicken cordon bleu

Traditional chicken cordon bleu out of the oven is a favorite of dish of mine. You can make a mean sandwich out of the ingredients that won’t disappoint.

Ingredients:

  • Boneless skinless chicken breasts pounded thin
  • Salt and pepper
  • Olive oil
  • Sliced Swiss cheese (also great with Gruyere cheese)
  • Sliced deli ham
  • Sandwich bread
  • Butter

Directions:

Preheat the griddle to a medium heat. Season the flattened chicken with salt and pepper and put a thin layer of olive oil on the griddle. Add the chicken to the flat top and cook approximately 6 minutes on each side until cooked through. Remove from the griddle once fully cooked & set aside.

Butter one side of a slice of bread and place the bread (butter side down) onto the griddle. Add 1 slice of Swiss and 2 slices of ham and the cooked chicken on top of the slice of bread. Next add 2 more slices of ham and another slice of Swiss on top of the chicken followed by a second piece of bread buttered on top.

Once the bottom piece of bread is nicely browned, carefully flip the sandwich over and cook until the second piece of bread is nicely browned too. Remove, the sandwich, cut in half and enjoy.

Conclusion:

These are my top 10 go to sandwiches to make on the griddle. This is how I make each of them but I encourage you to add or subtract from the baseline recipes so each one is just the way you like it. There’s no right or wrong way to do it. I hope you enjoy these sandwiches as much as I do. If you’re in the mood for eggs, check out our post on cooking eggs on the griddle. Also, for more exciting dishes to cook on your flat top grill, check our our recipe section!

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