Grilled Reuben Sandwich: Crispy Flat Top | Arteflame

Introduction

There is nothing quite like the sound of sizzling butter hitting a hot cooktop or the aroma of toasted rye mixing with savory corned beef on a crisp afternoon. While the Reuben is a classic deli staple, bringing it outdoors to the Arteflame Grill transforms it into a smoky, crispy masterpiece. The high heat of the flat cooktop ensures edge-to-edge browning that a standard skillet just can't match, creating a warm, melty experience that feels like a hug on a plate.

Why I Love This Dish

I adore this recipe because it balances bold flavors effortlessly—salty corned beef, tangy sauerkraut, and rich Swiss cheese. It is the ultimate comfort food turned into a backyard star. Plus, the expansive surface of the grill allows you to cook multiple sandwiches simultaneously, so you aren't stuck flipping individually while everyone else eats. It is fast, hearty, and undeniably satisfying.

Tips for Success

• Drain the sauerkraut: Moisture is the enemy of a crisp sandwich. Squeeze the liquid out of your kraut thoroughly before assembling to prevent soggy bread.
• Control the heat: Aim for the medium-heat zone of the cooktop. If it is too hot, the rye will burn before the Swiss cheese has a chance to fully melt.
• Press gently: Use a spatula to apply light pressure while grilling to seal the layers together without crushing the fluffy texture of the bread.

Ingredient Substitutions

If corned beef is not your favorite, swap it for pastrami for a peppery kick, or use sliced turkey to turn this into a "Rachel." You can also substitute the Thousand Island dressing with a spicy Russian dressing or even a garlic aioli for a modern twist.

Ingredients

Reuben Sandwich Ingredients

• 8 slices rye bread
• 1 pound sliced corned beef
• 8 slices Swiss cheese
• 1 cup sauerkraut, drained
• 1/2 cup Thousand Island dressing (or Russian dressing)
• 4 tablespoons butter, softened
• Cooking oil for grill surface

Instructions

Step 1: Prepare the Grill

1. Preheat the Arteflame Grill until the cooktop reaches medium heat.
2. Lightly oil the flat-top area to prevent sticking.

Step 2: Assemble the Sandwiches

1. Spread butter on one side of each slice of rye bread.
2. On the unbuttered sides, spread a thin layer of Thousand Island dressing.
3. Layer corned beef, sauerkraut, and Swiss cheese on four slices.
4. Top with the remaining bread, buttered side facing outward.

Step 3: Grill the Reubens

1. Place sandwiches on the hot cooktop.
2. Cook 3–5 minutes per side, pressing gently for even browning.
3. Flip when the bread is golden and the cheese begins to melt.
4. Remove from heat once fully toasted and heated through.

Step 4: Slice and Serve

1. Let the sandwiches rest for 1 minute.
2. Slice diagonally and serve hot.

Tips

Making the perfect grilled Reuben is all about balance—melty cheese, tangy sauerkraut, and the right level of crispiness on the rye. To help your sandwich shine on the Arteflame Grill, keep ingredients well‑drained and use steady, medium heat for ideal browning. A light press with a spatula ensures even melting without over‑compressing the layers.

• Drain sauerkraut thoroughly to avoid sogginess.
• Use freshly sliced corned beef for the best texture.
• Add extra dressing only after cooking if you prefer a juicier bite.

Variations

This grilled Reuben is a classic, but it’s also a great canvas for creative twists. Whether you prefer a lighter version, a spicy kick, or a completely new flavor profile, simple ingredient swaps can transform the sandwich while keeping the signature Reuben character intact. Try experimenting with these variations for fun new takes.

• Turkey Reuben (Rachel) with turkey and coleslaw.
• Spicy Reuben with pepper jack and hot sauce.
• Vegetarian Reuben with grilled mushrooms.
• Pastrami Reuben for deeper smoky flavor.
• Garlic‑butter Reuben with seasoned bread.

Best pairings

Pair your grilled Reuben with sides and drinks that enhance its rich, smoky flavors. Crispy textures, refreshing acidity, and bold beverages complement the buttery rye and savory corned beef beautifully. Whether serving guests or enjoying a backyard lunch, these pairings complete the experience.

• Dill pickles or pickled vegetables
• Potato chips or kettle‑fried crisps
• Creamy potato salad
• Cold lager, amber ale, or dark stout
• Iced tea or crisp apple cider

Conclusion

With its melty layers and smoky, fire‑grilled finish, this Arteflame‑style Reuben sandwich brings deli comfort to outdoor cooking in the best way. The combination of toasted rye, savory corned beef, and tangy sauerkraut never disappoints, and grilling takes the flavors even further.

Perfect for weekend cookouts or anytime you crave something hearty and satisfying, this recipe is simple, reliable, and endlessly crowd‑pleasing. Fire up the grill and enjoy a Reuben that’s truly unforgettable.