Griddle Rueben’s

Griddle Reuben Sandwich Recipe


  • 8 slices rye bread
  • 8 slices Swiss cheese
  • 1 pound thinly sliced corned beef
  • 1 cup sauerkraut, drained and squeezed dry
  • 1/2 cup Russian dressing (or Thousand Island dressing)
  • 4 tablespoons unsalted butter, softened


  1. Preheat the Griddle: Preheat your griddle or a large skillet over medium heat.
  2. Assemble the Sandwiches:
    • Lay out the slices of rye bread on a clean surface.
    • Spread a thin layer of Russian dressing on each slice of bread.
    • On half of the bread slices, place a slice of Swiss cheese.
    • Add an even layer of corned beef on top of the cheese.
    • Top the corned beef with a portion of sauerkraut.
    • Place another slice of Swiss cheese on top of the sauerkraut.
    • Complete each sandwich with the remaining slices of bread, dressing side down.
  3. Butter the Bread: Spread the softened butter on the outside of each sandwich slice (both top and bottom slices).
  4. Grill the Sandwiches:
    • Place the sandwiches on the preheated griddle.
    • Cook for about 3-4 minutes on each side, pressing down gently with a spatula, until the bread is golden brown and crispy, and the cheese is melted.
  5. Serve: Remove the sandwiches from the griddle and let them cool for a minute. Cut each sandwich in half and serve hot.


  • Russian Dressing Substitute: If you can’t find Russian dressing, Thousand Island dressing works well as a substitute.
  • Sauerkraut: Make sure to drain and squeeze the sauerkraut well to avoid making the sandwich soggy.
  • Corned Beef: For best results, use high-quality corned beef from a deli.

Enjoy your homemade Reuben sandwiches!

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