Crispy Blackstone Reuben Sandwich Recipe for Two

We enjoy cooking on the Blackstone because it heats quickly and adds great flavor from the flat top. This Reuben is a classic that’s easy to make on the griddle, but you can also prepare it on the stovetop. For variations, try a turkey Reuben or a Rachel sandwich.

If you want a fast, satisfying lunch or dinner, this Reuben is a perfect choice. The recipe uses common ingredients and only takes minutes to cook.

What is Reuben Sandwich?

A Reuben is a hearty sandwich usually built on rye bread with corned beef, sauerkraut, Swiss cheese and Thousand Island or Russian dressing. For this version, the bread is toasted on the Blackstone griddle, sauerkraut is drained and piled on, warmed corned beef is added, and slices of Swiss cheese melt over the top for a gooey finish.

Ingredients

• Rye Bread – use your preferred bread if you like a different flavor or texture.
• Swiss Cheese Slices – provolone or pepper jack work well as alternatives.
• Corned Beef – pre-cooked and thinly sliced from the deli.
• Sauerkraut – well drained before adding to the sandwich.
• Butter – for toasting the bread.
• Thousand Island Dressing – or Russian dressing to spread on the bread.

See the recipe card below for exact quantities and full instructions.

How to Make Reuben Sandwich on a Blackstone Griddle

• Step 1 – Heat the griddle: Preheat the Blackstone over medium-high heat (about 400°F).
• Step 2 – Butter the bread: Spread butter on one side of each slice.

• Step 3 – Add dressing: Spread Thousand Island dressing on the non-buttered side of half the bread slices.

• Step 4 – Toast bread and melt cheese: Place bread butter-side down on the hot griddle. Top half the slices with two cheese slices each so they begin to melt.

• Step 5 – Add sauerkraut: Place the drained sauerkraut on the opposite bread slices (the ones without cheese).

• Step 6 – Cook the corned beef: In a separate area of the griddle, spread the sliced corned beef and cook 2–3 minutes per side until edges are golden and slightly crisp.

• Step 7 – Assemble: Divide the corned beef into four portions and place each portion on the sauerkraut-topped bread. Close with the cheese-topped slices so the cheese melts over the filling.

• Step 8 – Serve: Remove sandwiches, cut in half, and serve warm.

Recipe Tips

• Corned beef: Buy thinly sliced, cooked corned beef from the deli for best texture and flavor.
• Dressing: Spread dressing on the bread or serve it on the side. Both Thousand Island and Russian dressing are traditional choices.
• Watch the griddle: The sandwich cooks fast — stay nearby so the bread and cheese reach the right level of toast and melt without burning.

Can I Make on the Stovetop?

Yes. Use a large cast iron skillet or griddle pan if you don’t have a Blackstone. Heat the skillet, melt butter, toast the bread butter-side down, add dressing, cheese and sauerkraut, warm the corned beef, assemble and serve.

• Heat the skillet and melt butter.
• Toast the rye bread butter-side down, then add dressing to the other side.
• Layer Swiss cheese and sauerkraut, warm the corned beef, assemble and serve.

What to Serve with a Reuben Sandwich?

The Reuben pairs well with many sides. When cooking on the griddle you can prepare sides alongside the sandwiches, or serve simple options like potato chips. Popular pairings include:

• Sweet Potato Fries – crispy and slightly sweet, they contrast the savory sandwich nicely.
• French Fries – classic and crispy.
• Hibachi-style Vegetables – a mix of peppers, zucchini, broccoli and mushrooms tossed and heated until tender for a lighter side.

A Reuben is savory, cheesy and tangy from the sauerkraut and dressing. The combination of melty Swiss, warm corned beef and dressing creates a rich, satisfying sandwich that can be delightfully messy to eat.

These are best eaten fresh, but you can refrigerate leftovers wrapped tightly. Reheat in an air fryer or oven to restore some crispness to the bread and re-melt the cheese.