The ultimate Blackstone Reuben sandwich starts with layers of tender corned beef, tangy sauerkraut, and melty Swiss cheese, all grilled to golden perfection on your Blackstone griddle. This Blackstone Reuben recipe brings the deli favorite straight to your backyard, complete with a creamy, pickle-packed homemade sauce that takes every bite over the top.
In my home, there’s nothing quite like firing up the Blackstone griddle and recreating restaurant favorites —like this irresistible Blackstone Reuben sandwich.
My version takes everything you love about a traditional Reuben and brings it to the griddle for a dinner with simple ingredients, big flavor, and minimal prep time.
Pair it with these easy Blackstone French Fries, Sweet Potato Fries, or even some Blackstone Zucchini for a quick and satisfying meal.
If melty sandwiches are your thing, don’t miss my go-to Blackstone Grilled Cheese and Smash Burgers —they griddle favorites that never disappoint.
Ingredients and Substitutions
- Mayonnaise: You could use egg-free mayo (like Veganise) if needed.
- Ketchup: Use chili sauce to mix it up!
- Worcestershire Sauce: Substitute with coconut aminos or soy sauce with a splash of vinegar.
- Dill Pickles: Sub with pickle relish or finely chopped bread and butter pickles.
- Rye Bread: Sourdough or pumpernickel are good alternatives. To mix things up, you could use buns.
- Butter: Mayonnaise or plant-based butter also work for griddling.
- Corned Beef: Use deli corned beef cut in thin slices. Try pastrami, roast beef, or deli turkey.
- Sauerkraut: Use coleslaw to make this a Rachel sandwich.
- Swiss Cheese: Provolone cheese, mozzarella, or Havarti are good substitutes.
Step by Step
Put mayonnaise, ketchup, Worcestershire sauce, and chopped pickles in a small bowl.
Cook for 3 minutes per side until golden brown.
Remove from heat, slice, and serve.
Tips & Tricks for the Perfect Blackstone Reuben
- Don't skip the oil: A squirt bottle with high smoke point oil (like avocado oil) is super handy.
- Drain your sauerkraut: Excess moisture from sauerkraut can make the sandwich soggy. Squeeze out the extra liquid before adding it to the sandwich.
- Use a dome for melting: Cover the sandwich with a melting dome or stainless steel bowl to trap heat if your cheese isn't melting fast enough.
- Batch cook with confidence: The large cooking surface of the Blackstone griddle makes it easy to make multiple Reuben sandwiches on the Blackstone at once—perfect for family meals or entertaining.
- Rest before slicing: Let the sandwich rest for a minute off the heat before slicing. This helps the cheese set slightly and prevents everything from sliding apart.
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Blackstone Reuben
Ingredients
Sauce
- 3 tablespoons mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon Worcestershire sauce
- 2 dill pickles finely chopped
Sandwich
- 4 slices rye bread
- 3 tablespoons butter at room temperature
- ¼ pound sliced corned beef
- ¾ cup sauerkraut
- 3 ounces sliced Swiss cheese
Instructions
- In a small bowl, combine the mayonnaise, ketchup, Worcestershire sauce and pickles.
- Spread the butter on one side of each of the bread slices and divide the sauce between the other side.
- With the butter side down, divide the corned beef between two slices of the bread.
- Add the sauerkraut and then then cheese. Top with the other piece of bread with the sauce side down.
- Place the sandwiches on a well-oiled griddle.
- Cook for about 3 minutes per side, until golden brown.
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