Smoky Grilled Corned Beef Reuben (New Jersey Style) | Arteflame

Introduction

There is nothing quite like the aroma of melting Swiss cheese and savory cured beef mingling with the scent of a wood fire. This Smoky Grilled Corned Beef Reuben transforms a deli staple into an outdoor culinary event. Biting into the hot, butter-toasted rye reveals layers of tangy sauerkraut and creamy dressing that warm the soul, making it the ultimate comfort food for a crisp afternoon by the grill.

Why It's a Game Changer

I adore this recipe because it takes the classic Reuben out of the frying pan and onto the plancha. The high, even heat creates an edge-to-edge crust on the Marbled Rye that you just can't replicate indoors. Plus, the subtle infusion of smoke elevates the corned beef, adding a depth of flavor that balances perfectly with the zesty Russian dressing. It is messy, indulgent, and incredibly satisfying.

Kitchen Wisdom

• Squeeze the Kraut: Moisture is the enemy of a crisp sandwich. Squeeze your sauerkraut bone-dry before grilling to prevent soggy bread.
• Manage Your Zones: Rye bread has high sugar content and burns easily. Move your sandwiches to the cooler outer ring of the Arteflame for a slow, golden toast.

Make It Your Own

If you aren't a fan of corned beef, swap it for pastrami or even sliced turkey for a "Rachel." You can also trade the Russian dressing for spicy brown mustard if you prefer a sharper kick without the sweetness.

Ingredients

• 8 slices of high-quality Marbled Rye bread
• 1 lb Corned Beef, thinly sliced (or leftover brisket sliced thick)
• 8 slices Swiss Cheese
• 1 cup Sauerkraut, drained well and squeezed dry
• 1/2 cup Russian or Thousand Island dressing
• 4 tbsp Unsalted Butter, softened (for spreading on bread)
• 2 tbsp Vegetable Oil (for the grill surface)

Instructions

Step 1: Prepare the Grill

1. Start your Arteflame grill by building a fire in the center. Allow it to burn down until you have a solid bed of coals and the plancha (cooktop) is hot.
2. Aim for a medium-high heat zone for the meat and a medium heat zone for the bread.
3. Lightly oil the cooktop surface to ensure nothing sticks and to help season the grill.

Step 2: Grill the Corned Beef and Sauerkraut

1. Place the sliced corned beef directly onto the hotter part of the flat top grill. Let it sear for 1-2 minutes until the edges begin to crisp up.
2. Place the drained sauerkraut on the grill next to the meat. Sauté it briefly to warm it through and get a little color, adding a touch of smokiness to the cabbage.
3. Move the meat and kraut to a slightly cooler zone to keep warm while you prep the bread.

Step 3: Toast and Assemble

1. Butter one side of each slice of rye bread. Place the bread, butter-side down, on the flat top grill.
2. While the bread toasts, spread a generous amount of Russian dressing on the upward-facing (unbuttered) side of each slice.
3. Pile the warm corned beef onto four of the bread slices. Top the beef with the warm sauerkraut.
4. Place two slices of Swiss cheese over the sauerkraut piles. The rising heat will begin to melt the cheese immediately.

Step 4: Final Melt and Serve

1. Place the remaining four slices of bread on top of the cheese, dressing-side down, butter-side up (which is now the exterior).
2. Flip the entire sandwich carefully. Press down gently with a spatula to compress the layers and ensure the bottom bread gets a golden-brown crust.
3. Grill for another 2-3 minutes until the cheese is completely melted and gooey, and both sides of the bread are crispy. Remove from the grill and serve hot.

Tips

Creating the perfect Smoky Grilled Corned Beef Reuben requires more than just assembling ingredients; it is about managing moisture and heat. One of the most critical tips is to thoroughly drain and squeeze your sauerkraut before it hits the grill. Excess liquid can make the rye bread soggy instantly, ruining that coveted crunch. By sautéing the kraut on the Arteflame first, you evaporate remaining moisture and concentrate the flavor. Furthermore, pay attention to your heat zones. Rye bread has a high sugar content compared to white bread and can burn quickly. Keep the sandwiches moving toward the outer ring of the cooktop where the temperature is more moderate to ensure a slow, even golden toast rather than a char. Finally, if you are using thick-cut leftover corned beef rather than deli slices, give it a longer sear to render out the intramuscular fat for a more tender bite.

Variations

While the classic combination is hard to beat, the versatility of the flat top grill allows for some incredible twists on the standard recipe. You can easily adapt this foundation to suit different dietary preferences or flavor profiles without losing the soul of the sandwich. Here are a few creative ways to switch things up:

• The Rachel: Swap the corned beef for pastrami or sliced turkey and substitute the sauerkraut for creamy coleslaw.
• The Spicy Reuben: Mix chopped jalapeños into the sauerkraut and use Pepper Jack cheese instead of Swiss for a fiery kick.
• The Kimchi Reuben: Replace the traditional sauerkraut with spicy kimchi for a Korean-fusion flavor bomb that pairs perfectly with the smoked meat.
• Breakfast Reuben: Add a fried egg on top of the corned beef layer before closing the sandwich for a rich brunch option.
• Mustard Lover's: Swap the Russian dressing for a grainy spicy brown mustard if you prefer a sharper, less sweet profile.

Best pairings

A sandwich as rich and flavorful as the Smoky Grilled Corned Beef Reuben needs sides and drinks that can stand up to its intensity without overpowering it. The saltiness of the beef and the creaminess of the dressing and cheese call for acidity and crunch. A classic crisp dill pickle spear is almost mandatory; the vinegar cuts through the fat and cleanses the palate between bites. For a side dish, consider a warm German potato salad with bacon vinaigrette, which echoes the smoky flavors of the grill, or simple kettle-cooked potato chips for added texture.

regarding beverages, a dark beer is the traditional choice. A Guinness or a robust Porter pairs beautifully with the rye and beef. If you prefer wine, a crisp Riesling or a Gewürztraminer offers enough acidity and sweetness to balance the sauerkraut. For non-alcoholic options, a spicy ginger ale or a root beer makes for a refreshing contrast to the savory stack.

Conclusion

Mastering the New Jersey Smoky Grilled Corned Beef Reuben on your Arteflame grill is a rewarding culinary adventure that brings the deli experience to your backyard. The combination of wood-fired flavor, perfectly toasted rye, and the melty, savory interior creates a sandwich that is truly memorable. It is a robust meal that celebrates bold flavors and the joy of outdoor cooking. Whether you are feeding a crowd on game day or simply treating yourself to a gourmet lunch, this recipe delivers satisfaction in every bite.

Don't be afraid to experiment with the heat zones and ingredients to find your perfect balance of crispiness and melt. Once you have tasted a Reuben prepared on a flat top grill with that hint of open-fire smoke, it will be hard to go back to the frying pan. Gather your ingredients, fire up the grill, and enjoy the ultimate comfort food experience.