Blackstone Reuben: Corned Beef, Sauerkraut, Melted Swiss

Name: Blackstone Reuben
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 sandwiches
Cuisine: American
Ingredients: 8 slices seeded rye bread; 1.5 lbs deli corned beef, thinly sliced; 1 cup sauerkraut, well-drained; 8 slices Swiss cheese; 6 tbsp Thousand Island dressing; 4 tbsp softened butter

A Reuben is four ingredients on rye: corned beef, sauerkraut, Swiss cheese, and Thousand Island (or Russian) dressing. The Blackstone handles it better than a skillet because the flat surface toasts the rye bread completely flat with no uneven browning, and you can run four sandwiches simultaneously with consistent results across all of them.

The technique is nearly identical to a grilled cheese — butter the outside of the bread, press flat, cook on medium heat until golden. The difference is the sauerkraut, which needs to be drained before it goes in so it doesn’t steam the bread soggy from inside.

Prep time: 10 minutes · Cook time: 8 minutes · Serves: 4

Griddle temperature: 350 degrees F (medium heat)

Ingredients

For Each Sandwich:

2 slices seeded rye bread
4–5 oz corned beef, thinly sliced (deli-style)
¼ cup sauerkraut, well-drained
2 slices Swiss cheese
1.5 tbsp Thousand Island dressing (or Russian dressing)
1 tbsp softened butter (for the outside of the bread)

Homemade Thousand Island (optional, for 4 sandwiches):

½ cup mayonnaise
3 tbsp ketchup
1 tbsp sweet pickle relish
1 tsp Worcestershire sauce
Salt and pepper to taste

Instructions

Step 1: Drain the Sauerkraut

This is the most important prep step. Put the sauerkraut in a fine-mesh strainer or squeeze it firmly in a clean kitchen towel to remove as much liquid as possible. Wet sauerkraut makes the bread soggy and creates steam that softens the crust. Well-drained sauerkraut keeps the bread crispy.

Step 2: Preheat the Blackstone

Set to medium heat (around 325–350°F) and preheat 5 minutes. Reuben bread burns easily at high heat — medium gives you time to toast evenly while the cheese melts.

Step 3: Build the Sandwich

Spread Thousand Island dressing on one side of each bread slice. On the bottom slice (dressing side up): layer 1 slice Swiss, the corned beef, the sauerkraut, 1 slice Swiss, then the top bread slice (dressing side down against the sauerkraut). Butter the top and bottom exterior of the assembled sandwich.

Step 4: Griddle and Press

Place sandwiches on the griddle. Press down firmly with a spatula — hold pressure for 30–45 seconds, then let rest. Cook 3–4 minutes until the bottom is golden brown.

Step 5: Flip and Finish

Carefully flip and press again. Cook another 3–4 minutes until the second side is golden and the Swiss is fully melted. The cheese should be visibly melted at the edges.

Step 6: Serve

Cut diagonally and serve immediately with extra Thousand Island on the side. Dill pickle spears are the traditional accompaniment.

Tips for the Best Blackstone Reuben

Drain the sauerkraut twice. After straining, press it again with a paper towel. Extra moisture is the enemy of crispy rye bread. Soggy sauerkraut is the most common reason a Reuben disappoints.
Two layers of Swiss. One slice on each side of the sauerkraut means the cheese melts around the filling and bonds the sandwich together. A single layer on top slides around.
Medium heat only. Rye bread has sugar that browns fast — it goes from golden to burnt quickly. Medium heat gives you the control to get even color without burning while the cheese melts through the corned beef pile.
Warm the corned beef first if it’s cold from the fridge. Cold deli corned beef takes longer to heat through. A quick 60 seconds in a low-heat zone on the griddle before building the sandwich means the center is hot when the bread finishes toasting.
The dome trick works here too. If your Swiss isn’t fully melting, add a small splash of water to the griddle edge near the sandwich and cover with a dome for 30 seconds. Steam finishes the melt without burning the bread further.

Reuben vs. Rachel

A Rachel sandwich is the turkey version of a Reuben — turkey instead of corned beef, coleslaw instead of sauerkraut, same rye bread and Swiss. The Rachel is lighter and sweeter; the Reuben is richer and brinier. Both work exactly the same way on the Blackstone.

More flat-top recipes: Blackstone Griddle Sandwiches

Frequently Asked Questions

What’s the difference between Thousand Island and Russian dressing on a Reuben?

Both are creamy, tangy dressings and either is correct on a Reuben. Thousand Island is sweeter — made with mayo, ketchup, and sweet pickle relish. Russian dressing is spicier and tangier — made with mayo, chili sauce, and horseradish. Russian dressing is the traditional authentic choice; Thousand Island has become more common because it’s easier to find.

What is the best corned beef for a Reuben?

Deli-sliced corned beef — either from the deli counter (freshly sliced) or vacuum-sealed pre-sliced — is the right format for a Reuben. You want it thin enough to fold and pile. A thick slice doesn’t compress well on the griddle and creates a lopsided sandwich. Freshly sliced deli corned beef has better flavor than pre-packaged.

How do you keep a Reuben from getting soggy?

Two steps: drain the sauerkraut thoroughly before building the sandwich, and cook on medium heat so the bread toasts and creates a crust before moisture can penetrate. Building and cooking immediately (rather than letting the assembled sandwich sit) also helps.

Can you make a Reuben without a dome or lid?

Yes — for a standard Reuben the cheese melts from the residual heat of the hot corned beef and the griddle surface. The dome trick (small splash of water + dome for 30 seconds) just speeds it up if you have a thick pile of meat. Medium heat and patience will melt Swiss without a dome.

What bread is used for a Reuben?

Seeded rye or marble rye is traditional. The distinctive flavor of rye bread is part of what makes a Reuben a Reuben — it pairs with the sauerkraut brine and the dressing. Pumpernickel is an acceptable substitute. White or sourdough bread turns it into a different sandwich.

What temperature do you cook Reuben sandwiches on a Blackstone griddle?

Cook Reuben sandwiches at 350 degrees F (medium heat) on a Blackstone griddle. Medium heat gives the buttered rye bread time to develop a deep golden crust while the Swiss melts and the corned beef heats through, about 3-4 minutes per side, pressing gently with a spatula.