Reuben Corned Beef and Sauerkraut Griddle Melt
By Marcus J. Miller · US & Metric Measurements · Ready in 18 min
Sizzling backyard Reuben Corned Beef and Sauerkraut Griddle Melt cooked on a hot cast-iron Blackstone flat-top griddle. Delivers steakhouse sear, crispy caramelized edges, and smoky diner flavor using sliced corned beef and sauerkraut.
Ingredients (7)
Tap an ingredient to check it off while you shop or cook.
Helpful tools for making Reuben Corned Beef and Sauerkraut Griddle Melt:
- → Heavy-Duty Cast Iron Smash Burger Press (Round & Rectangular)
- → Commercial Stainless Steel Griddle Spatula & Scraper Set
- → 12-Inch Stainless Steel Cheese Melting Dome (Basting Cover)
- → Infrared Laser Digital Griddle Surface Thermometer Gun
- → Griddle Seasoning & Cast Iron Conditioner Wax Tub
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Step-by-Step Instructions
💡 Chef Tips for Best Results
- ✓Keep a squeeze bottle of water and a melting dome next to your Blackstone to steam vegetables or melt cheese in seconds.
- ✓Always scrape food residue into the rear grease trap while the griddle is still warm, then rub with 1 tsp oil to protect your seasoning.
- ✓Bring sliced corned beef out of the fridge 15 minutes before griddling and pat bone-dry for the crispiest sear.
🧊 Storage, Freezing & Safe Reheating
Refrigerate leftovers in an airtight container at 40°F (4°C) for up to 4 days, or freeze for up to 2 months. Reheat to 165°F (74°C) before serving.
Frequently Asked Questions
What temperature should my Blackstone griddle be for Reuben Corned Beef and Sauerkraut Griddle Melt?
Aim for 400°F–425°F (medium-high) for searing meats and 350°F (medium) for eggs, tortillas, or delicate sauces.
What is the best oil to use on a Blackstone flat-top?
Avocado oil or refined canola oil works best for initial high-heat searing (smoke point > 450°F), followed by real butter in the final minute for flavor.
📖 More Recipes from Blackstone Outdoor Flat-Top Griddle Cookbook
Adapted from Blackstone Outdoor Flat-Top Griddle Cookbook by Marcus J. Miller. Explore all 100 recipes in this collection or look up the print & Kindle edition on Amazon.
Recipe by Marcus J. Miller
Adapted from Blackstone Outdoor Flat-Top Griddle Cookbook and edited for American kitchens by the RecipeVault Pro editorial team — US & metric measurements, USDA-safe doneness temperatures, and practical tips. Our editorial policy
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