Griddle Reuben Sandwiches

Chopped deli meat, melty Swiss, tangy sauerkraut, and homemade Reuben sauce pressed between crisp rye bread.

There is nothing more comforting than a thick deli sandwich stacked with savory meat, melted cheese, tangy sauerkraut, and plenty of sauce. This Blackstone griddle Reuben takes that classic combination outside, where the meat gets chopped and browned on the hot steel while the rye turns crisp and golden on the buttered side of the griddle.

A traditional Reuben features corned beef, but pastrami is just as delicious. Ask the butcher or deli counter for the best thin-sliced meat available—the quality of the corned beef or pastrami makes a real difference here. Add sturdy Jewish rye, well-drained sauerkraut, Swiss cheese, and a quick homemade dressing, then bring everything together beneath a griddle press.

These sandwiches are perfect for St. Patrick’s Day, game day, or any time a serious deli-sandwich craving hits.

Recipe at a Glance

• Yield: About 4 hearty sandwiches
• Prep time: 15 minutes
• Cook time: 15–20 minutes
• Cooking surface: Blackstone or other flat-top griddle
• Best served: Hot, crisp, and straight from the griddle

Ingredients

For the Reuben Sandwiches

• 1 pound thinly sliced, cooked deli pastrami or corned beef
• 8 slices Swiss cheese, about 2 per sandwich
• 1 jar or 2 cups sauerkraut, thoroughly drained and pressed to remove excess liquid
• 8 slices Jewish rye sandwich bread
• ½ cup butter, melted
• A small amount of olive oil or other griddle-safe cooking oil
• Sandwich pickles, optional, for serving

For the Homemade Reuben Sauce

• 1 cup mayonnaise
• ½ cup ketchup
• 1 cup sweet pickle relish
• ¼ teaspoon salt
• ½ teaspoon black pepper

Step 1: Make the Reuben Sauce

In a medium mixing bowl, combine the mayonnaise, ketchup, sweet pickle relish, salt, and black pepper. Whisk until smooth and evenly blended, then set aside while you prepare the griddle.

Step 2: Set Up the Blackstone

1. Preheat the Blackstone griddle to medium or medium-high heat.
2. Set up two cooking zones: leave one side lightly oiled for the deli meat and butter the other side for the bread.
3. Keep a sturdy metal spatula, griddle scraper, and griddle press nearby so you can chop, assemble, and press the sandwiches without leaving the cooking surface.

Step 3: Chop and Brown the Deli Meat

1. Lay the sliced corned beef or pastrami directly on the lightly oiled side of the hot griddle.
2. Use two spatulas or a spatula and scraper to chop the meat into bite-size pieces as it heats.
3. Toss and spread the pieces across the griddle for 3–5 minutes, until hot with lightly browned edges. Gather the meat into four generous portions.
4. Lower the heat slightly if the meat begins to dry out; it should stay juicy while developing a little griddled flavor.

Step 4: Build the Reubens on the Griddle

1. Spread melted butter directly onto the bread side of the griddle, then place each slice of rye onto the buttered surface.
2. Spread Reuben sauce on each slice of rye.
3. Lay one slice of Swiss cheese on each piece of bread.
4. Divide the well-drained sauerkraut among four bottom slices, using about ¼ cup per sandwich.
5. Transfer one portion of chopped, hot deli meat onto the sauerkraut on each bottom slice.
6. Add another spoonful of Reuben sauce over the meat.
7. Top the meat with the remaining cheese-topped slices of rye to complete the sandwiches.

Step 5: Press and Griddle

1. Place the griddle press on top of the assembled sandwiches. Press gently—just enough to create even contact without squeezing out the filling.
2. Cook for 3–5 minutes, until the bottom bread is deeply golden and crisp.
3. Remove the press, carefully flip each sandwich, and replace the press.
4. Cook for another 3–5 minutes, until the second side is crisp and the Swiss cheese is fully melted. Work in batches if needed so the sandwiches are not crowded.
5. Transfer to a cutting board and let stand for 1–2 minutes before slicing.

How to Serve

Cut each Reuben in half and stack the halves for a deli-style presentation. Add a sandwich pickle and serve with thin-cut fried potatoes, tater tots, or classic ruffled potato chips. Offer extra Reuben sauce on the side for dipping.