Introduction

A classic Reuben sandwich gets an upgrade on the Arteflame grill! The combination of savory corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Russian dressing, all sandwiched between crispy rye bread, is made even better with the smokiness from the grill. Cooking on the Arteflame ensures that the bread toasts evenly, while the corned beef and cheese melt to perfection. This sandwich is easy to make and packed with flavor.

Ingredients

• 8 slices of rye bread
• 1 lb thinly sliced corned beef
• 8 slices Swiss cheese
• 1 cup sauerkraut, drained
• 1/2 cup Russian dressing (or Thousand Island dressing)
• 2 tbsp butter (for grilling)
• 1 tbsp butter (for toasting bread)

Instructions

1. Fire Up the Arteflame Grill

Prepare your Arteflame grill by soaking three paper napkins in vegetable oil and placing them in the grill. Stack the firewood on top of the napkins and light the grill. Let it heat for 15-20 minutes until it reaches the perfect temperature for toasting and grilling your sandwich.

2. Assemble the Reuben Sandwiches

Lay out four slices of rye bread. Spread Russian dressing evenly over each slice. Top with a slice of Swiss cheese, then layer on slices of corned beef. Add a spoonful of sauerkraut on top of the corned beef, and then place another slice of Swiss cheese over the sauerkraut. Spread Russian dressing on the remaining four slices of rye bread and place them on top to close the sandwiches.

3. Grill the Sandwiches

Melt butter on the flat top of the Arteflame grill. Place each sandwich on the flat top, pressing them down lightly with a spatula. Cook for about 3-4 minutes on each side, until the bread is crispy and golden-brown, and the cheese has melted. You may need to adjust the position of the sandwiches on the flat top to use the optimal heat zones for even toasting.

4. Serve

Once the sandwiches are crispy and the cheese is fully melted, remove them from the grill. Slice the sandwiches in half diagonally, and serve hot with extra Russian dressing or a side of pickles.

Tips for Success

• Even Toasting: Butter the outside of the bread generously and use the hotter part of the flat top near the center for a crisp, golden finish.
• Drain the Sauerkraut: Be sure to drain the sauerkraut thoroughly to avoid soggy bread.
• Press the Sandwiches: Use a spatula or a grill press to press the sandwiches down slightly as they cook for better melting and even toasting.

5 Variations of the Reuben Sandwich

1. Turkey Reuben (Rachel): Substitute corned beef with turkey and use coleslaw instead of sauerkraut for a lighter version of the Reuben.
2. Pastrami Reuben: Swap corned beef for pastrami to give the sandwich a peppery kick.
3. Vegetarian Reuben: Use grilled mushrooms or roasted vegetables in place of corned beef and make a veggie-friendly version.
4. Spicy Reuben: Add a layer of spicy mustard or pickled jalapeños for a heat-packed twist.
5. Double Meat Reuben: Double up on the corned beef for an extra meaty version of this classic sandwich.

Best Pairings

• Classic dill pickles or pickled vegetables
• Potato chips or French fries
• Coleslaw or potato salad
• A cold, crisp lager or pale ale

Conclusion

This grilled Reuben sandwich, made on the Arteflame grill, brings the classic deli favorite to your backyard. The rye bread gets perfectly crispy, the corned beef and Swiss cheese are melty and savory, and the tangy sauerkraut and Russian dressing bring it all together. Simple yet delicious, this is a must-try for any sandwich lover.