Loaded Deli-Style Griddle Sandwich with Sausage

Yields: 2 sandwiches
Prep time: 10 minutes
Cook time: 10-15 minutes
Ingredients:
4 slices sturdy bread (Rye, Pumpernickel, Sourdough, or even good quality Texas Toast work well)
4-6 oz thinly sliced deli meat (Pastrami, Corned Beef, or Smoked Turkey are great choices)
2 fully cooked sausages or frankfurters (e.g., hot dogs, knackwurst, or a pre-cooked sausage like kielbasa), split lengthwise
4 slices cheese (Swiss, Provolone, Muenster, or Monterey Jack would all be good)
2 tbsp Mayonnaise or Butter (for spreading on the bread)
Optional for a Reuben-esque flavor:
2 tbsp Thousand Island dressing or Russian dressing
¼ cup sauerkraut, well-drained
Optional for extra flavor/texture:
Thinly sliced pickles or pickled jalapeños
Mustard (Dijon or yellow)
Equipment:
Blackstone Griddle
Spatula
Griddle dome or inverted metal bowl (optional, for melting cheese faster)
Instructions:
Prepare the Griddle:
Preheat your Blackstone griddle to medium heat (around 325-375°F / 160-190°C).
Prepare and Cook the Sausage:
Lightly oil a section of the griddle.
Place the split sausages/frankfurters cut-side down on the griddle. Cook for 3-5 minutes until nicely browned and heated through. Flip and cook on the other side briefly if desired.
Once done, push them off to a cooler zone of the griddle to keep warm, or remove temporarily.
Assemble the Sandwiches:
While the sausages are cooking, spread mayonnaise or butter generously on one side of each slice of bread. This will be the outside of your sandwich for griddling.
On the un-mayo’d side of 2 slices of bread (these will be the bottom halves):
Layer 1-2 slices of cheese.
Pile half of the deli meat on top of the cheese.
Place the griddled, split sausage on top of the deli meat.
Add any optional ingredients like sauerkraut or pickles.
Add another 1-2 slices of cheese on top of the sausage/fillings.
Place the remaining 2 slices of bread, mayo-side up, on top of the cheese to complete each sandwich.
Griddle the Sandwiches:
Place the assembled sandwiches on the preheated griddle (mayo/butter side down).
Cook for 4-6 minutes per side, or until the bread is golden brown and crispy, and the cheese is fully melted and gooey.
Pro Tip for Melting Cheese: If the cheese isn’t melting fast enough, you can add a small splash of water to the griddle near the sandwiches (but not directly on them) and immediately cover them with a griddle dome or inverted metal bowl for 1-2 minutes. This creates steam and helps melt the cheese perfectly.
Use your spatula to gently press down on the sandwiches while they cook to ensure good contact with the griddle and even toasting.
Serve:
Once golden brown and cheese is melted, remove the sandwiches from the griddle.
Slice them in half diagonally for easy eating.
Serve immediately with potato chips, pickles, or a side salad.
Enjoy your incredibly satisfying loaded griddle sandwiches!