Blackstone Reuben

about the recipe

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.

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

– 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.

– Refrigerate for at least 4 hours or overnight. – Combine the flour, old bay seasoning, remaining 1 teaspoon of salt, and cayenne pepper in a shallow dish.

– 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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