Grilled Reuben Sandwich (New York Style) | Arteflame

Introduction

There is unparalleled comfort in the aroma of butter sizzling on a hot grill, especially when it is followed by the savory scent of cured meat and tangy sauerkraut. This Reuben is not just a sandwich; it is a sensory experience that transports me back to my favorite corner deli, but with a distinct, smoky upgrade. The contrast between the crispy rye bread and the melting Swiss cheese makes this the perfect meal for a relaxed weekend lunch or a hearty dinner under the stars.

Why This Recipe is a Winner

I love this version because the Arteflame grill transforms the cooking process. Instead of struggling with pans, you utilize the expansive cooktop to heat the corned beef, sear the kraut, and toast the bread all at once. It ensures that every bite is hot and perfectly integrated. Plus, the high heat renders the fat in the corned beef, giving you a richer flavor profile than traditional methods.

Tips for Success

• Dry the Sauerkraut: Moisture is the enemy of a crisp sandwich. Squeeze your sauerkraut in a paper towel to remove excess brine before grilling.
• Master the Heat Zones: Keep your bread on the moderate heat ring to toast slowly, but slide the meat closer to the center fire for a quick, intense sear.

Ingredient Substitutions

For a lighter twist, swap the corned beef for sliced turkey to create a "Rachel," or use a gluten-free bread option if needed. You can also substitute the Russian dressing with Thousand Island for a slightly sweeter finish.

Ingredients

The Sandwich Essentials

• 8 slices of Marbled Rye bread (thick cut works best)
• 1 lb Corned Beef, thinly sliced (get the best quality available)
• 8 slices Swiss Cheese (mild or sharp, depending on preference)
• 1 cup Sauerkraut, drained well
• ½ cup Butter, softened (for grilling the bread)

The Russian Dressing

• ½ cup Mayonnaise
• 2 tbsp Ketchup
• 1 tbsp Horseradish (creamed or prepared)
• 1 tsp Worcestershire sauce
• 1 tsp Hot sauce (optional for a kick)
• Salt and pepper to taste

Instructions

Step 1: Fire Up the Grill

1. Start your Arteflame grill by building a wood fire in the center. Allow it to burn down until the center grate is extremely hot (over 600°F) and the outer flat top cooktop reaches a steady medium-high grilling temperature.
2. Scrape the cooktop clean to ensure a smooth surface for your bread and meat. Lightly oil the surface if necessary to prevent sticking.

Step 2: Prepare the Dressing and Bread

1. While the grill heats up, whisk together the mayonnaise, ketchup, horseradish, Worcestershire sauce, and hot sauce in a small bowl until smooth. Set this Russian dressing aside.
2. Generously butter one side of each slice of rye bread. Be sure to cover the entire surface to ensure an even, golden-brown crust.

Step 3: Heat the Meat and Kraut

1. Place the drained sauerkraut on a medium-heat section of the flat top grill. Move it around occasionally to warm it through and get a slight sear on the edges.
2. Lay the slices of corned beef directly on the hot flat top cooktop. You want to flash-sear the meat for about 1-2 minutes just to warm it up and render a little fat. This makes the meat tender and intensifies the flavor.

Step 4: Assemble on the Grill

1. Move the meat and kraut to a cooler zone. Place the bread slices, butter-side down, on the medium-hot section of the grill.
2. Immediately spread a layer of Russian dressing on the face-up (dry) side of each bread slice.
3. On four of the slices, layer the heated corned beef, followed by a scoop of sauerkraut, and top with two slices of Swiss cheese.

Step 5: melt and Serve

1. Place the remaining four slices of bread on top of the sandwich stacks, dressing side down (butter side facing up/out).
2. Grill for 2-3 minutes until the bottom bread is crispy and golden brown. carefully flip the sandwiches.
3. Grill the other side for another 2-3 minutes until the cheese is fully melted and gooey. Remove from the grill, slice in half diagonally, and serve hot.

Tips

The secret to a non-soggy Reuben lies entirely in moisture control. Sauerkraut is naturally wet, and if you pile it directly onto the bread straight from the jar, the bottom slice of your rye will turn into mush before the cheese even melts. To prevent this, squeeze the excess brine out of the sauerkraut using a paper towel or a cheesecloth before throwing it on the grill. Additionally, grilling the sauerkraut separately on the flat top for a few minutes helps evaporate remaining moisture and adds a delicious nutty flavor to the cabbage.

Another pro-tip for Arteflame cooking is to utilize the different heat zones. Keep your buttered bread on the medium-heat ring so it toasts slowly without burning. However, you can toss the corned beef closer to the center fire for just thirty seconds to get those crispy, caramelized edges that define a great deli sandwich. Finally, if your cheese isn't melting fast enough, you can cover the sandwiches with a basting dome for the last minute of cooking to trap the steam.

Variations

While the classic New York Reuben is a masterpiece, the anatomy of this sandwich is flexible enough to allow for delicious creative liberties. If you are looking to switch things up or cater to different dietary preferences, small tweaks can create entirely new flavor profiles. The most famous variation is the "Rachel," which swaps the savory corned beef for roasted turkey and replaces the sauerkraut with coleslaw for a crunchier, lighter texture. Here are a few other ways to remix the recipe on your grill:

• The West Coast Reuben: Replace the Russian dressing with Thousand Island and use sourdough bread instead of rye.
• The Spicy Reuben: Add sliced jalapeños to the grill with the sauerkraut and use a spicy pepper jack cheese instead of Swiss.
• The BBQ Reuben: Swap the corned beef for smoked brisket and replace the Russian dressing with a tangy BBQ sauce.
• The Vegetarian Reuben: Use thick-sliced grilled portobello mushrooms or roasted beets in place of the meat.
• The Breakfast Reuben: Add a fried egg inside the sandwich for a rich, brunch-worthy twist.

Best pairings

A sandwich as rich and flavorful as the Reuben needs sides and drinks that can cut through the fat and cleanse the palate. The traditional pairing is, of course, a crisp, cold dill pickle spear. The acidity of the pickle mirrors the sauerkraut and helps balance the saltiness of the corned beef. For a side dish, you cannot go wrong with classic potato chips or a warm German potato salad; the vinegar-based dressing of the salad complements the sandwich much better than a creamy mayonnaise-based version would.

When it comes to beverages, beer is the natural companion for a grilled Reuben. A dark, creamy Stout or a Porter holds up well against the strong flavors of the rye and beef. If you prefer something lighter to contrast the richness, a crisp amber lager or a pilsner works beautifully. For wine lovers, a dry Riesling or a fruity Pinot Noir offers enough acidity to stand up to the Swiss cheese and dressing without overpowering the meal.

Conclusion

Mastering the New York Grilled Reuben on the Arteflame is about more than just following a recipe; it is about embracing the art of outdoor cooking. The ability to sear the meat, toast the bread, and melt the cheese simultaneously on the flat top grill results in a sandwich that is texturally superior to anything made in a kitchen toaster oven. The contrast between the buttery, crunchy rye and the soft, savory interior is what makes this sandwich legendary.

We hope this guide inspires you to fire up the grill and bring a taste of the Big Apple to your backyard. Whether you stick to the purist's version or experiment with a spicy turkey variation, the result is guaranteed to be a crowd-pleaser. Gather your friends, crack open a cold drink, and enjoy the satisfaction of creating the ultimate deli-style sandwich right at home.