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Back-to-Basics | How to Make a Reuben on a Griddle

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Back to Basics - Reuben

Photo Credit: Steve Nestor

 

BarbecueBible Back-to Basics: A Great New Griddle To Help You Up Your Sandwich Game For St. Patrick’s Day

By Steven Raichlen

St. Patrick’s Day is coming, and this year, we’re celebrating in a world-class way. How else can we describe the flavorful combination of Irish corned beef, Swiss cheese, Russian dressing, and German sauerkraut crammed between two slices of Jewish-style rye bread?

Reuben

Photo Credit: Steve Nestor

 

I speak, of course, of the Reuben sandwich—think of it as the world-class royalty of sandwiches, and don’t let this St. Patrick’s Day come and go without it.

How to Make a Reuben on a Griddle

The traditional Reuben gets toasted on the griddle or in a frying pan. It comes out browned on the outside, cheesy-gooey on the inside, with salty corned beef and tangy kraut delivering flavors best described as symphonic. It’s an admirable sandwich as is, but I’m going to tell you how to make it even better. Enter the divide and conquer method—a technique that revolutionizes not only Reubens, but any sandwich so thick it requires both hands to raise to your mouth.

The Divide-and-Conquer Reuben Method

In a nutshell, you assemble and cook the sandwich in halves. Butter one slice of rye bread and place it butter side down on your cooking surface. Slather it with Russian dressing, then pile on half the sauerkraut, cheese (I recommend cave-aged Gruyere), and corned beef sliced paper thin, in that order. Build the other half of the sandwich the same way. Now place a sheet of parchment paper (or aluminum foil) on top of the corned beef on each half and heat your griddle to high.

Photo Credit: Steve Nestor

 

Arrange the two halves on the griddle bread side down and cook until toasted, about 2 to 4 minutes. Then invert each half (parchment paper side down) and griddle until the corned beef is crusty and brown and the cheese is melted, another 2 to 4 minutes. Now peel off and discard the parchment paper and put the two halves together. The beauty of this method is that you brown and crisp the corned beef, adding sultry umami flavors that corned beef doesn’t normally possess. The cheese melts fully (a shortcoming of all too many Reubens), while the sauerkraut retains its pickle-y crunch.

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The divide and conquer method works great for all manner of sandwiches, from grinders (hot cold cut sandwiches) to New Orleans muffalettas.

So the next time you want to celebrate St. Patrick’s Day with a world-class reuben—or other sandwich—fire up your Wildfire griddle.

Reuben on a Griddle: Frequently Asked Questions

Why make a Reuben on a griddle?
A griddle gives you even, edge-to-edge browning and plenty of room to work. That matters with a sandwich like a Reuben, where you want crisp rye, well-browned corned beef, and fully melted cheese.
What is the divide-and-conquer method?
Instead of stacking the whole sandwich at once, you build and cook it in halves, then bring it together at the end. It’s a smart way to crisp the bread, heat the fillings through, and keep the sandwich from turning dense and soggy.
What cheese is best for a Reuben?
Swiss is the standard, and for good reason. It melts well and gives you that classic deli flavor. Gruyère works, too, if you want a nuttier, slightly richer finish.
How hot should the griddle be?
Hot enough to toast the bread and brown the meat without scorching the rye. You want steady, confident heat so the sandwich gets crisp on the outside and hot all the way through.
Can you use this method for other sandwiches?
Yes. It works especially well for hefty sandwiches with multiple layers, like ham and Swiss, patty melts, or Italian deli sandwiches. The more structure a sandwich needs, the more this method helps.

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