Experience the warmth of corned beef, tangy sauerkraut, melted Swiss cheese, and rye bread in our flavor-packed Blackstone Reuben sandwich.
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Ingredients
Marble Rye Bread (2 per sandwich)
Deli sliced Corned Beef – a couple thin slices per sandwich
Sauerkraut – about 1/4 cup per sandwich
Swiss Cheese – 2 slices per sandwich
1000 Island Dressing – 1-2 tablespoons per sandwich
Butter – 1/2 stick
Instructions
Preheat Your Outdoor Kitchen – Start by getting that Blackstone griddle nice and hot, setting it to a cozy medium-high heat.
Butter & Bread. – Butter the bread and lay the slices down and listen to them sizzle and toast to perfection.
Dressing in Style – Slather a generous helping of Thousand Island dressing on each slice of toasty rye. It should be just enough to make those taste buds dance, but not so much they’re drowning.
Corned Beef Tango – Lay down those slices of corned beef next to your bread, letting them get all warm and cozy. Flip them over as they do their little jig, enticingly seared and savor-infused.
Heat up the Sauerkraut – Lay your drained sauerkraut on the griddle to heat up.
Cheese & Kraut Ensemble – On top of the hot beef, drape your Swiss cheese – watch it get all melty and gooey (oh, and try not to drool).
The Big Squeeze – With the care of a griddle artist, bring the two halves together. The sandwich might hiss a bit, a sign of a tasty union in the making.
Golden Press & Flip – Lovingly press down with your spatula as if you’re sealing a letter of deliciousness to your future self. After a few minutes, flip it! Admire the crisp, golden-brown charisma of the bread.
Patience, Pal – Take a moment to savor the sizzles and smells. We’re almost there. Flip the sandwich once more if needed, ensuring both sides have a fair chance to shine.
Serve & Savor – Once the cheese has taken on the role of an ooey-gooey blanket, and the bread is boasting its toasty tan, it’s curtain call. Slide that beauty off the griddle and onto your plate.
