10 Best Blackstone Sandwiches to Make on the Flat Top

Sandwiches are one of the best things you can make on a Blackstone. The flat top gives you even, consistent heat across the whole bread surface — no hot spots, no uneven browning — and you can cook the proteins, vegetables, and bread all at the same time on the same surface. It’s a better setup than a stovetop pan for almost every sandwich on this list.

Here are the 10 best Blackstone sandwiches, with the flat-top method for each.

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1. Philly Cheesesteak

The cheesesteak is the most natural sandwich for a flat top — it was invented on one. Thinly sliced ribeye, onions and peppers caramelizing on the steel, cheese melted under a basting dome, loaded into a toasted hoagie roll. The Blackstone’s wide surface means you can run the vegetables on one zone and the beef on another so everything finishes at the same time.

Full method: Blackstone Philly Cheesesteak

Key tips:

• Freeze the ribeye for 20–30 minutes before slicing for thinner, more even cuts
• Cook onions and peppers first (10–12 minutes on medium), then push to a low zone while the beef sears on high
• Cheez Whiz, provolone, or American all work — Whiz is traditional, provolone melts cleaner

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2. Patty Melt

A patty melt is what happens when a smash burger meets a grilled cheese. Ground beef patty, caramelized onions, Swiss cheese, toasted rye bread — all cooked on the flat top. The Blackstone handles every component: the onions caramelize low and slow on one zone, the patty sears hard on another, and the assembled sandwich gets pressed against the steel for a buttery, golden crust on both sides.

Ingredients:

• 1 lb ground beef (80/20), formed into thin patties
• 1 large yellow onion, sliced thin
• 4 slices Swiss cheese
• 4 slices rye bread
• 2 tbsp butter
• Salt and pepper

Method:

1. Start the onions on medium-low with butter. Cook 20–25 minutes, stirring occasionally, until deeply caramelized and golden. Push to a warm zone.
2. Raise one zone to medium-high. Season patties with salt and pepper and sear 3 minutes per side. Don’t smash — you want a thicker patty here than a smash burger.
3. Butter one side of each bread slice. Place two slices butter-side down on the griddle. Top with a slice of Swiss, the beef patty, caramelized onions, another slice of Swiss, and the second slice of bread butter-side up.
4. Cook until the bottom bread is deep golden, 3–4 minutes. Flip carefully and cook the other side until golden and the cheese is fully melted. Slice and serve immediately.

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3. Reuben

The Reuben is built for the flat top. Corned beef warming on the steel, sauerkraut heating alongside, Swiss melting under a dome, rye bread toasting in butter — all of it happening at once. The result is a hot, melty, crispy sandwich that’s far better than what you get when you assemble it cold and microwave it.

Ingredients:

• ½ lb deli-sliced corned beef
• 4 slices rye bread
• 4 slices Swiss cheese
• ½ cup sauerkraut, drained and pressed dry
• 3 tbsp Russian or Thousand Island dressing
• 2 tbsp butter

Method:

1. Preheat griddle to medium. Add corned beef to one zone and let it warm through, 2–3 minutes.
2. Butter one side of each bread slice. Place two slices butter-side down on the griddle. Spread the top side with dressing.
3. Layer: Swiss cheese, corned beef, sauerkraut (press it down so it doesn’t fall), another slice of Swiss, then the second bread slice dressing-side down, butter-side up.
4. Cook until the bottom bread is golden, 3–4 minutes. Flip and cook until the other side is golden and cheese is melted through. Slice diagonally and serve with a pickle.

Tip: Press the sauerkraut as dry as you can before adding it — excess moisture makes the bread soggy.

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4. Grilled Cheese

Simple, fast, and nearly impossible to do badly on a Blackstone. The flat top’s even heat means every square inch of the bread makes contact with the steel at the same time — no pale patches in the middle, no burnt corners. Butter the bread generously, use cheese that melts well (American, cheddar, Gruyere, or a mix), and don’t rush it.

Ingredients:

• 4 slices sandwich bread (sourdough, white, or Texas toast)
• 4 slices American or cheddar cheese
• 2 tbsp softened butter

Method:

1. Preheat griddle to medium (325–350°F). Butter one side of each bread slice all the way to the edges.
2. Place two slices butter-side down on the griddle. Add 2 slices of cheese to each. Top with the remaining bread slices butter-side up.
3. Cook 3–4 minutes until the bottom is golden brown. Flip and cook another 2–3 minutes until golden and cheese is fully melted. Serve immediately.

Upgrades: Add tomato, bacon, jalapeños, or caramelized onions. For a crispier crust, use mayo instead of butter — it has a higher smoke point and browns more evenly.

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5. Chopped Cheese

The NYC bodega sandwich — ground beef chopped into small pieces as it cooks on the flat top, mixed with onions, loaded with American cheese, served on a toasted hero roll. This is a Blackstone-native recipe. The chopping technique only works on a flat steel surface, and the wide cooking zone means you can make multiple sandwiches at once.

Full method: Blackstone Chopped Cheese

What makes it different from a cheeseburger: The meat gets chopped so fine it almost becomes a filling, with crispy caramelized bits throughout. The texture and flavor are completely different from a patty.

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6. Cuban Sandwich

A Cuban is pressed flat and toasted until the outside is crispy and the inside is hot all the way through — exactly what a Blackstone does well. Roasted pork, ham, Swiss cheese, pickles, and mustard on Cuban bread, pressed with a heavy spatula (or a second griddle press) until golden on both sides.

Ingredients:

• Cuban bread or hoagie rolls, split
• ½ lb roasted pork (leftover pulled pork works great)
• ¼ lb sliced deli ham
• 4 slices Swiss cheese
• Dill pickle slices
• Yellow mustard
• 1 tbsp butter or oil

Method:

1. Preheat griddle to medium. Warm the pork and ham on one zone for 2–3 minutes.
2. Spread mustard on the inside of both bread halves. Layer: Swiss, ham, pork, pickles, Swiss. Close the sandwich.
3. Brush the outside of the bread with butter and place on the griddle. Press down firmly with a spatula or griddle press. Cook 3–4 minutes until golden and crispy. Flip, press again, and cook another 3 minutes. The sandwich should be flattened, crispy, and hot through.

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7. Rachel Sandwich

The Rachel is the turkey version of a Reuben — corned beef swapped for turkey, sauerkraut swapped for creamy coleslaw, same Swiss and Russian dressing, same rye bread. It’s less briny and a little lighter than a Reuben but uses the same flat-top method.

Full method: Blackstone Rachel Sandwich

The coleslaw goes on cold, after the sandwich comes off the griddle — don’t add it before cooking or it makes the bread soggy.

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8. Breakfast Sandwich

Bacon or sausage, egg, and cheese on a toasted roll — the Blackstone handles all three components simultaneously. Meat on one zone, eggs on another, the roll toasting nearby. Everything finishes at the same time and nothing gets cold waiting for the other components. This is morning cooking at its best.

Ingredients (per sandwich):

• 2 strips bacon or 1 breakfast sausage patty
• 2 eggs
• 1 slice American or cheddar cheese
• 1 Kaiser roll, English muffin, or bagel
• Salt and pepper
• 1 tsp butter or oil

Method:

1. Preheat griddle to medium. Cook bacon or sausage on one zone until done. Set aside.
2. Add a small amount of butter to the griddle. Crack eggs onto the surface and break the yolks (for a sandwich-style egg). Season with salt and pepper. Cook until set on the bottom, flip, and immediately add cheese. Cover with a dome for 30 seconds to melt.
3. Toast the cut side of the roll on a clean part of the griddle for 60–90 seconds.
4. Build: egg and cheese on the bottom, meat on top. Serve immediately.

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9. Italian Sub (Hot)

Hot Italian subs on the Blackstone work better than you’d think. The deli meats warm and slightly crisp on the steel, the cheese melts, and the roll toasts to a golden crust. It’s a different sandwich than a cold Italian sub — warmer, crispier, the flavors more integrated.

Ingredients:

• Hoagie or sub roll, split
• Sliced Italian deli meats: salami, ham, capicola, pepperoni (mix and match)
• Sliced provolone or mozzarella
• Olive oil
• Toppings after cooking: shredded lettuce, sliced tomato, red onion, hot peppers, red wine vinegar, oregano

Method:

1. Preheat griddle to medium. Brush cut sides of the roll with olive oil and toast face-down on the griddle until golden, 2 minutes. Set aside.
2. Layer deli meats on the griddle and top with cheese. Cook 2–3 minutes until the meat is warmed and the cheese melts. Use a dome to speed up melting.
3. Slide the meat and cheese into the toasted roll. Add cold toppings (lettuce, tomato, onion, peppers, vinegar) and serve immediately.

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10. Monte Cristo

A Monte Cristo is a ham and turkey sandwich dipped in egg batter and cooked like French toast. It sounds unusual but it’s one of the best things you can make on a flat top — the eggy exterior gets golden and slightly crispy while the inside stays soft and warm. Served with powdered sugar and raspberry jam.

Ingredients:

• 4 slices sandwich bread
• 4 slices deli ham
• 4 slices deli turkey
• 4 slices Swiss cheese
• 1 egg
• ¼ cup milk
• 1 tbsp butter
• Powdered sugar and raspberry jam for serving

Method:

1. Build the sandwich: spread mayo on one slice of bread and mustard on the other. Layer Swiss, ham, turkey, Swiss, and close.
2. Beat the egg and milk together in a shallow bowl. Dip the sandwich on both sides, letting the bread absorb the mixture.
3. Preheat griddle to medium (350°F). Add butter to the cooking zone. Place the egg-dipped sandwich on the griddle and cook 3–4 minutes per side until deeply golden. The egg coating should look like French toast.
4. Remove, dust with powdered sugar, and serve with raspberry jam on the side.

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Tips for Better Blackstone Sandwiches

Toast the bread on the griddle, not in a toaster. Toasters dry out the bread. The flat top toasts with butter or oil, which adds flavor and creates a crispier, more golden result.

Use heat zones. Proteins that need a hard sear go on the hot side. Bread and delicate items go on the cooler side. Everything finishes at roughly the same time without any one component burning.

A basting dome is essential. For any sandwich with cheese, a few tablespoons of water near the sandwich and a dome over it melts cheese in 30–60 seconds without drying out the meat.

Don’t skip the press on pressed sandwiches. Cubans and patty melts both benefit from pressing the sandwich against the steel with a spatula. More contact = better crust.

For more flat-top cooking, see the best Blackstone recipes and 15 tips that actually make a difference.

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Frequently Asked Questions

What sandwiches can you make on a Blackstone griddle? Nearly any hot sandwich works well on a Blackstone — Philly cheesesteaks, patty melts, Reubens, Cubans, grilled cheese, breakfast sandwiches, and more. The flat top excels at sandwiches because it heats the bread evenly on both sides and lets you cook the fillings and toast the bread simultaneously.

What is the best sandwich to make on a Blackstone? The Philly cheesesteak is the most natural fit — it was invented on a flat top and the Blackstone replicates the method exactly. The patty melt and chopped cheese are close seconds because they also rely on the flat surface for technique.

How do you keep sandwiches from getting soggy on a Blackstone? Toast the bread on the griddle before building or press the assembled sandwich against the hot steel — this creates a barrier that slows moisture absorption. For Reubens, drain and press the sauerkraut dry before adding it. For Rachels, add the coleslaw after cooking, not before.

Can you make grilled cheese on a Blackstone? Yes — and it comes out better than on a stovetop pan. The Blackstone’s even heat means the entire bread surface browns at the same rate with no pale spots in the middle. Use medium heat (325–350°F) and butter generously all the way to the edges.

Do you need a press for sandwiches on a Blackstone? Not always, but it helps for Cuban sandwiches and patty melts where a flat, crispy exterior is part of the dish. A firm press with a wide spatula works — you don’t need a dedicated sandwich press. For other sandwiches, just let the bread sit flat on the surface.