This grilled reuben sandwich is pretty spectacular, with layers of melted cheese, tangy sauerkraut, corned beef, and Thousand Island dressing, all sandwiched between two slices of toasted bread. Cook it on your outdoor griddle or in your cast iron skillet for an easy camping meal.
Recipe at a Glance: Grilled Reuben Sandwich
- DETAILS
- Total Time: 15 minutes
- Preparation method: Griddle or Blackstone, or cast iron skillet
- HIGHLIGHTS
- Take your camping lunch to the next level with this quick (just 15 minutes!) and easy classic sandwich cooked on your griddle or in your cast iron skillet.
- For this classic sandwich, melted Swiss cheese, sauerkraut, corned beef, and Thousand Island dressing are stuffed between slices of rye bread and griddled until golden brown. Mayonnaise is used on the outside of the sandwiches to create a perfect golden brown crust.
- Serve it with pickle spears and/or potato chips for an easy camping meal.
Sandwiches are always a safe bet for an easy camping lunch, but some are definitely more memorable than others, and this grilled reuben recipe ranks very high on the list of crave-worthy sandwiches. The chewy mouthful of spiced corned beef, tangy sauerkraut, and melted cheese makes it completely worth your time to fire up the Blackstone any time of the day.
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Ingredients and Substitutions
- Mayo--I use mayo on the outside of the sandwich instead of butter to create the perfect golden brown crust.
- Sauerkraut--This adds tang and a gentle crunch to the sandwich. Don't skip it! Use your favorite store-bought or homemade sauerkraut.
- Corned beef--You can use store-bought or homemade corned beef here. Try to slice it as thinly as possible so that you can create a nice pile of meat inside your sandwich.
- Thousand Island dressing--Feel free to substitute Russian dressing, if you prefer. Both are common in reuben sandwich recipes.
How to Make a Reuben Sandwich
1. Spread mayo on one side of each slice of bread.
2. Spread Thousand Island dressing on the other side of each slice of bread.
3. Top each slice of bread with a slice of cheese and add the corned beef and sauerkraut between the two slices.
4. Cook over medium-low heat, flipping once, until golden brown and the cheese is melted.
How to Make This in Your Cast Iron Skillet
Follow the directions below, making the two sandwiches in a large skillet over your camp stove, stovetop, or campfire over medium-low heat or hot coals. Cover the skillet with a lid while toasting for the best results. If you need to make more than two sandwiches, work in batches.
Tips and Troubleshooting
- Don't be tempted to rush the process by turning up the heat. Low heat will gently toast the bread and allow the cheese to melt, while higher heat may cause the bread to burn before the cheese is melted.
- For best results, cover your sandwich with a lid or the griddle cover while cooking.
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Recipe
Grilled Reuben Sandwich
Equipment
- Griddle or cast iron skillet
Ingredients
- 4 teaspoons mayonnaise
- 4 slices rye bread
- 4 tablespoons Thousand Island dressing
- 4 slices Swiss cheese
- 6 thin slices corned beef
- ½ cup sauerkraut
Instructions
- Heat one side of your Blackstone griddle (or other large griddle) to medium-low.
- Spread 1 teaspoon mayonnaise on the outside of each slice of bread. This will be the outside of your sandwich.
- Spread 1 tablespoon Thousand Island dressing on the inside of each slice of bread. This will be the inside of your sandwich.
- Top each slice of bread with one slice of Swiss cheese.
- Divide the corned beef and sauerkraut evenly between two slices of bread, then top with the remaining slice of bread and cheese.
- Cook, flipping once, until the bread is golden brown and the cheese is melted, 4 to 6 minutes per side. If possible, keep the sandwiches covered with the griddle lid while they are toasting.
- Slice in half and serve hot.
Notes
- Don't rush it--Don't be tempted to rush the process by turning up the heat. Low heat will gently toast the bread and allow the cheese to melt, while higher heat may cause the bread to burn before the cheese is melted.
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