New Jersey Smoky Grilled Corned Beef Reuben

Introduction

Take your backyard sandwich game to gourmet level with this classic New Jersey Smoky Grilled Corned Beef Reuben made entirely on the Arteflame grill. With a perfectly seared stack of tender corned beef, crispy sauerkraut, melted Swiss, and creamy Thousand Island dressing, this recipe transforms each bite into a smoky, savory experience. Using the Arteflame’s unique center grill and flat top cooking surface, we ensure perfect textures and flavors — restaurant quality meets backyard ease.

Ingredients

• 2 lbs sliced corned beef
• 8 slices rye bread
• 8 slices Swiss cheese
• 2 cups sauerkraut (well-drained)
• 1 cup Thousand Island dressing
• 2 tbsp unsalted butter (for grilling)
• Butter (additional for buttering bread)
• Sliced pickles (optional, for serving)

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour a few tablespoons of vegetable oil on three paper napkins.
2. Place the napkins in the center fire bowl of the Arteflame grill.
3. Stack dry firewood over the napkins and light the paper.
4. Let the grill heat for about 20 minutes until the center grate reaches searing temperatures (~1,000°F) and the flat cooktop is evenly hot.

Step 2: Sear the Corned Beef

1. Place the corned beef slices directly on the center grill grate.
2. Sear for 60–90 seconds per side to caramelize the edges and lock in juices.
3. Transfer the seared beef to the flat cooktop's medium zone to bring it up to temperature (aim for internal temp of ~140°F; remove at 125°F).

Step 3: Toast the Bread and Melt the Cheese

1. Butter one side of each slice of rye bread.
2. Place the bread, buttered side down, on a medium-heat area of the flat cooktop.
3. Top each bottom slice with Swiss cheese and allow it to melt while the bread toasts.

Step 4: Heat the Sauerkraut

1. Add 2 tablespoons of butter to the flat cooktop.
2. Place the drained sauerkraut on the cooktop over medium heat and stir occasionally for about 4–5 minutes until heated through and slightly crispy.

Step 5: Assemble the Sandwich

1. Layer corned beef on top of the melted Swiss cheese side of bread.
2. Add sauerkraut and drizzle with Thousand Island dressing.
3. Top with another slice of toasted rye bread.
4. Use a spatula to press the sandwich slightly and let it crisp for an additional minute per side on the flat top.

Tips

• Always remove the beef from the grill when it is 15°F below your target doneness to prevent overcooking.
• Use an instant-read thermometer to monitor internal temps, especially when reverse-searing.
• Drain sauerkraut thoroughly so your sandwich doesn’t get soggy.
• Keep butter handy — a buttered griddle gives better crust and flavor than oil.
• Use the hot zone near the center cooktop to melt cheese faster without burning the bread.

Variations

1. Spicy Pastrami Reuben: Swap corned beef for pastrami and add sliced jalapeños and pepper jack cheese for a spicy twist.
2. Turkey Reuben (Rachel): Replace corned beef with smoked turkey and use coleslaw instead of sauerkraut for a lighter option.
3. BBQ Reuben: Add a drizzle of smoky BBQ sauce over the corned beef before assembling for an extra layer of flavor.
4. Mushroom Swiss Reuben (Vegetarian): Use grilled portobello mushrooms instead of meat and keep all other ingredients the same.
5. Breakfast Reuben: Add a fried egg and caramelized onions for a morning version of this sandwich.

Best Pairings

• Crispy Arteflame Grilled Potato Wedges
• Homemade Grilled Dill Pickles
• Chilled Lager or Dry Riesling
• Grilled Coleslaw with Apple Cider Dressing

Conclusion

Mastering the New Jersey Smoky Grilled Corned Beef Reuben on the Arteflame grill is all about the heat zones and the perfect reverse sear. With each ingredient sizzled to perfection on the flat griddle, you'll achieve textures and flavor layers that are unmistakably bold — and a sandwich that’s unforgettable.