The Reuben sandwich is a beloved deli classic that combines savory corned beef, tangy sauerkraut, melted Swiss cheese, and creamy dressing between slices of rye bread. Making this sandwich on a flat top griddle takes it to another level by allowing you to toast the bread perfectly while heating all the fillings at once. The large cooking surface means you can prepare multiple sandwiches simultaneously, making it perfect for feeding a family or small group. This recipe comes together in just twenty minutes from start to finish, yet delivers the same quality you would expect from a traditional delicatessen.

Why Griddle Cooking Works So Well For Reubens

Using a flat top griddle or large electric griddle gives you precise temperature control and plenty of space to work with all the sandwich components. The even heat distribution ensures that your bread gets crispy and golden on the outside while the cheese melts completely and the fillings warm through. You can cook the corned beef, toast the bread, and melt the cheese all at the same time without juggling multiple pans on your stovetop. The griddle surface also makes it easy to press the sandwiches down slightly as they cook, which helps everything stick together and creates that signature crispy exterior that makes a great Reuben sandwich.

Choosing The Right Bread For Your Reuben

Traditional Reuben sandwiches are always made with rye bread, which has a distinctive slightly sour flavor that complements the other ingredients perfectly. You can use regular rye bread or marble rye, which has swirls of light and dark rye mixed together. Look for bread slices that are sturdy enough to hold up to the moist fillings without getting soggy. Thinly sliced bread tends to fall apart, while thick slices can overpower the fillings. Medium-sliced rye bread about half an inch thick works best. Make sure your bread is fresh rather than stale for the best texture and flavor.

Getting Your Corned Beef Ready

The easiest way to get corned beef for this recipe is to purchase it pre-cooked and sliced from the deli counter at your grocery store. Ask for it sliced medium thickness rather than paper-thin or too thick. You need about sixteen ounces total, which will give you plenty for four generous sandwiches. If you have leftover corned beef from cooking a whole brisket, you can slice that and use it instead. The corned beef gets crisped up on the griddle, which adds texture and intensifies the flavor. This step transforms the meat from simple deli slices into something with more character and a better mouthfeel.

Preparing The Sauerkraut Properly

Sauerkraut comes packed in liquid, either in jars or plastic packages in the refrigerated section of your grocery store. Before using it on your Reuben, you need to drain it thoroughly. Place the sauerkraut in a strainer or colander and press down on it with a spoon or your hands to squeeze out as much liquid as possible. Excess moisture will make your sandwich soggy and can cause the bread to get mushy instead of crispy. You need about one cup of drained sauerkraut for four sandwiches. Some people prefer to rinse the sauerkraut before using it to reduce the tanginess, but this is optional based on your taste preferences.

The Role Of Swiss Cheese

Swiss cheese is the traditional choice for Reuben sandwiches because its mild, nutty flavor does not compete with the strong tastes of corned beef and sauerkraut. The cheese also melts beautifully, creating stretchy, gooey layers that hold the sandwich together. You need eight slices total for four sandwiches, which means two slices per sandwich. Choose regular Swiss cheese rather than baby Swiss, which has a milder flavor and smaller holes. Slice your own cheese from a block if possible, as pre-sliced cheese sometimes contains anti-caking agents that can affect how smoothly it melts.

Thousand Island Dressing Versus Russian Dressing

Traditional Reuben sandwiches use either Thousand Island dressing or Russian dressing, and people have strong opinions about which is correct. Thousand Island dressing contains mayonnaise, ketchup, relish, and seasonings, creating a sweet and tangy flavor. Russian dressing is similar but often includes horseradish for extra kick. For this recipe, Thousand Island dressing provides the classic taste most people expect from a Reuben. You only need about one-quarter cup for four sandwiches. You can spread it on the bread before cooking or serve it on the side for dipping, depending on your preference.

Setting Up Your Griddle For Success

Before you start cooking, make sure your griddle is clean and preheated to the right temperature. Medium-high heat works best, which translates to approximately four hundred degrees Fahrenheit if your griddle has a temperature gauge. If you do not have a gauge, hold your hand about six inches above the surface. You should feel strong heat but be able to keep your hand there for a few seconds. Too hot and your bread will burn before the cheese melts. Too cool and your sandwich will not get crispy. Give the griddle at least five to ten minutes to heat up completely before you start cooking.

Buttering The Bread Correctly

Room temperature butter spreads more easily than cold butter straight from the refrigerator. You need about three tablespoons total to butter one side of all eight bread slices. Spread the butter evenly across the entire surface of each slice, going all the way to the edges. The buttered side will go face-down on the griddle, creating that golden, crispy exterior. Some people like to use mayonnaise instead of butter on the outside of grilled sandwiches because it spreads easier and creates an even crispier surface. Either option works well, so choose based on your preference.

Assembling The Sandwiches On The Griddle

The assembly process happens directly on the hot griddle surface, which keeps everything at the right temperature. Start by spreading Thousand Island dressing on the non-buttered side of four bread slices. Place all eight bread slices butter-side down on the griddle. Put two slices of Swiss cheese on four of the bread pieces. These will become the tops of your sandwiches. Place the drained sauerkraut on the other four slices. These will be the bottoms. Find a clear spot on your griddle and spread out the sliced corned beef so it can crisp up.

Crisping The Corned Beef

Let the corned beef cook undisturbed for two to three minutes until the bottom develops a golden brown, slightly crispy texture. Use your spatula to flip all the beef and cook the other side for another two to three minutes. This crisping process removes some of the moisture from the meat and creates textural contrast in your finished sandwich. The edges should look browned and slightly caramelized. Once both sides are crispy, divide the corned beef into four equal portions. Each portion will go on one of the bread slices topped with sauerkraut.

Bringing The Sandwich Together

After dividing the crispy corned beef, use your spatula to place each portion on top of the sauerkraut-covered bread slices. Then take the bread slices with the melted cheese and flip them cheese-side down onto the corned beef. You now have four complete sandwiches on the griddle. Press down gently on each sandwich with your spatula to help everything stick together and to ensure good contact with the griddle surface. Let the sandwiches cook for another minute or two until the bottom bread is golden brown and crispy. Carefully flip each sandwich to toast the other side for another minute.

Serving Your Reuben Sandwiches

Remove the finished sandwiches from the griddle using a wide spatula and place them on a cutting board. Let them rest for just a minute, which allows the cheese to set slightly and makes cutting easier. Use a sharp knife to cut each sandwich in half diagonally. This traditional cut makes the sandwich easier to eat and looks more appealing on the plate. Serve the sandwiches immediately while they are still hot. The cheese should be melted and gooey, the bread crispy and golden, and all the fillings warm. Reuben sandwiches taste best when fresh and hot off the griddle.

What To Serve With Reuben Sandwiches

Reuben sandwiches are hearty and filling on their own, but a few simple sides round out the meal nicely. Classic deli pickles, either dill or half-sour, provide a crunchy, briny contrast to the rich sandwich. Potato chips or French fries are traditional accompaniments that add crispy, salty elements. A simple green salad with vinaigrette dressing helps balance the heavy sandwich with something light and fresh. Coleslaw works well too, echoing the tangy cabbage flavor of the sauerkraut. Some people like serving extra Thousand Island dressing on the side for dipping.

Making Multiple Sandwiches At Once

One of the biggest advantages of using a griddle for Reuben sandwiches is the ability to cook several at the same time. A standard thirty-six inch flat top griddle can easily handle eight to twelve sandwiches simultaneously. If you are feeding a larger group, prepare all your ingredients ahead of time and work in batches. Keep finished sandwiches warm in a low oven set to two hundred degrees while you cook additional batches. This makes griddle Reubens perfect day-old because it has more moisture and toasts to a better texture.

Getting The Best Corned Beef

The quality of your corned beef makes a significant difference in the final sandwich. For the easiest preparation, purchase pre-cooked corned beef from your grocery store deli counter. Ask them to slice it medium-thick so the pieces hold together during cooking but are not so thick that they make the sandwich hard to eat. You need about four ounces of corned beef per sandwich, which equals sixteen ounces total for four sandwiches. If you have leftover corned beef from a home-cooked meal, you can slice it yourself and use it in this recipe. Some people prefer their corned beef warm and others like it crispy, and the griddle method lets you achieve either texture.

Preparing Your Sauerkraut Properly

Sauerkraut adds the signature tangy flavor to a Reuben sandwich, but it needs proper preparation to avoid making the bread soggy. Use canned or jarred sauerkraut from the grocery store, which you will find in the refrigerated section or with the canned vegetables. Before using it, drain the sauerkraut thoroughly in a strainer or colander. Press down gently with a spoon to remove as much liquid as possible. You can even squeeze small handfuls between your hands to get it extra dry. Using well-drained sauerkraut prevents the sandwich from becoming wet and falling apart. One cup of drained sauerkraut is enough for four sandwiches.

The Role Of Swiss Cheese

Swiss cheese is the traditional choice for Reuben sandwiches because its mild, nutty flavor complements without overwhelming the other ingredients. The cheese also melts beautifully, creating that stretchy, gooey texture that makes a hot sandwich so satisfying. You need two slices of Swiss cheese per sandwich, for a total of eight slices. Pre-sliced Swiss cheese from the deli counter or packaged slices both work well. Place the cheese on the bread while it is on the hot griddle so it starts melting immediately from the heat of the surface. The cheese acts as a barrier between the sauerkraut and bread, which also helps prevent sogginess.

Thousand Island Dressing Versus Russian Dressing

Most Reuben sandwiches use Thousand Island dressing, though some purists insist on Russian dressing instead. The two dressings are similar, both featuring a mayonnaise base with ketchup or chili sauce and pickle relish. Thousand Island dressing tends to be slightly sweeter and milder, while Russian dressing often has more horseradish and a sharper flavor. For this recipe, Thousand Island dressing works perfectly and is easier to find in most grocery stores. You only need about one tablespoon per sandwich, or one-quarter cup total for four sandwiches. Some people prefer to spread the dressing directly on the bread, while others like to serve it on the side for dipping.

Setting Up Your Griddle Temperature

Proper temperature control is important when cooking Reuben sandwiches on a griddle. Preheat your Blackstone grill or flat top griddle to medium-high heat, which is approximately four hundred degrees Fahrenheit. This temperature is hot enough to toast the bread and create a golden crust without burning it before the cheese melts and the inside warms through. If your griddle has a built-in thermometer, use it to check the temperature. If not, you can test by sprinkling a few drops of water on the surface. The water should sizzle and evaporate quickly when the griddle reaches the right temperature.

Buttering The Bread Correctly

Butter is what creates that golden, crispy exterior on a grilled sandwich, so do not skip this step. Take three tablespoons of butter and let it soften slightly at room temperature so it spreads easily. Butter one side of each of the eight bread slices. This buttered side will go directly on the hot griddle surface. The butter should cover the bread evenly from edge to edge to ensure consistent browning. Some cooks prefer to butter the griddle surface instead of the bread, but buttering the bread gives you more control over the amount used. Salted or unsalted butter both work fine, though salted butter adds a bit more flavor.

Building The Sandwiches On The Griddle

The assembly process on the griddle requires some organization but moves quickly once you start. First, spread Thousand Island dressing on the non-buttered side of four bread slices. Place all eight slices of bread butter-side down on the preheated griddle. On four of the slices, place two pieces of Swiss cheese. On the other four slices, add the drained sauerkraut, dividing it evenly. While the bread toasts, find a separate area on the griddle to spread out your sliced corned beef. Let the corned beef cook for two to three minutes until it develops a golden brown color and gets slightly crispy around the edges.

Crisping The Corned Beef

One of the best parts about making Reuben sandwiches on a griddle is the ability to crisp up the corned beef for extra flavor and texture. Spread the sixteen ounces of sliced corned beef out on a clean area of the hot griddle surface. Let it cook undisturbed for a few minutes so it develops a nice crust on the bottom. After two to three minutes, flip the corned beef over and cook the other side. The meat should look golden brown with some crispy edges. This step adds a wonderful texture contrast to the sandwich. If you prefer softer corned beef, you can skip the crisping and just warm it through for a minute on each side.

Finishing And Serving The Sandwiches

Once your bread is toasted golden brown on the bottom and the cheese has started melting, you are ready to assemble the sandwiches. Divide the crisped corned beef into four equal portions. Place each portion on top of the bread slices that have the sauerkraut. Using your spatula, carefully lift the bread slices with the melted cheese and place them cheese-side down on top of the corned beef and sauerkraut. Press down gently with your spatula to help everything stick together. Remove the completed sandwiches from the griddle immediately so the bread does not continue to brown. Cut each sandwich in half diagonally for easier eating and better presentation.

What To Serve With Reuben Sandwiches

Reuben sandwiches are hearty and filling, so they pair well with lighter side dishes. Classic deli-style sides like potato chips, coleslaw, or pickle spears complement the rich sandwich without overwhelming your meal. A simple green salad with vinaigrette provides a fresh contrast to the heavy sandwich. French fries or sweet potato fries make the meal more substantial. For a traditional deli experience, serve the Reubens with dill pickle halves and a handful of kettle-cooked chips. Some people enjoy tomato soup alongside their Reuben, which makes a comforting combination especially on cold days.

Making Multiple Sandwiches At Once

One advantage of using a griddle is the ability to cook several sandwiches simultaneously. A standard Blackstone griddle has enough space to make four to six sandwiches at one time, depending on the size. Arrange your bread slices in rows to keep track of which pieces go together. You may need to work in batches if cooking for a larger group, keeping finished sandwiches warm in a low oven while you make the rest. The process moves quickly once you get into a rhythm. Having all your ingredients measured and ready before you start makes assembly much smoother when you are working with multiple sandwiches.

Common Mistakes To Avoid

Several common errors can ruin an otherwise perfect Reuben sandwich. Using sauerkraut that is not drained properly is the biggest mistake, leading to soggy bread that falls apart. Make sure to squeeze out as much liquid as possible. Another error is setting the griddle temperature too high, which burns the bread before the cheese melts. Medium-high heat works best for even cooking. Not buttering the bread all the way to the edges results in uneven browning with dry spots. Overloading the sandwich with too much sauerkraut or corned beef makes it difficult to eat and can cause ingredients to fall out. Stick to the recommended amounts for the best balance.

Can You Make These Ahead Of Time

Reuben sandwiches taste best when served fresh and hot off the griddle. The bread loses its crispness as the sandwich sits, and the ingredients can make it soggy over time. However, you can prepare some components ahead to save time. Drain the sauerkraut and store it in a covered container in the refrigerator. Have your corned beef sliced and ready to go. Measure out the butter and dressing. When you are ready to cook, everything will be prepared and the actual cooking takes only about ten minutes. If you must make sandwiches ahead, wrap them individually in foil and reheat in a low oven, though they will not be as crispy as freshly made.

Variations On The Classic Recipe

While traditional Reuben sandwiches follow a specific formula, you can make small changes to suit your taste. Some people prefer pastrami instead of corned beef for a spicier flavor. Turkey Reubens substitute sliced turkey for the corned beef, creating a lighter version. You can use marble rye bread for a milder rye flavor, or pumpernickel for something different. Adding a thin layer of mustard along with the Thousand Island dressing gives extra tang. Some recipes include sliced tomatoes, though purists would argue this is not a true Reuben. Experiment with these variations once you master the classic version.

Notes About This Recipe

Purchase your corned beef from the deli section of your grocery store for the best quality and convenience. You can choose to spread the Thousand Island dressing directly on the bread during assembly or serve it on the side for dipping. These sandwiches are best enjoyed fresh off the griddle while the bread is still crispy and the cheese is melted. Make sure to drain the sauerkraut thoroughly to prevent soggy bread. The griddle temperature should be around four hundred degrees Fahrenheit, which is medium-high heat. You can adjust the amount of corned beef and sauerkraut based on personal preference, but the amounts given create a well-balanced sandwich.