The Reuben, time to take it outdoors.

17 Mar
The Reuben, time to take it outdoors.

Now we’re getting into the kind of cooking and grilling I’ve been wanting to do for this blog. This is more of my style of cooking. I like to take a slightly different approach to grilling and smoking. I have absolute respect for traditional styles of BBQ and grilling. However sometimes it’s fun to just step out of the norm.

So in honor of St. Patrick’s day we will be doing Reubens on the grill. First let me begin by saying the Reuben is not a truly a traditional  Irish food. But if you read most of the traditional Irish recipes….. well there’s only so much you can do with potatoes, sauerkraut, and corned beef. Not only that, but, I think most Irish mix things up a wee bit these days. If I’m wrong I apologize.

With that said on to the grilled Reuben.

What ye be needing, for four nice thick sandwiches.

You’ll want your grill set up for direct grilling. We’re looking for a medium heat. You want it hot enough to grill your bread and melt your cheese but not so hot as to burn the bread before the cheese has time to melt and seal the sandwich. It’s better to be too low than too high for this one.

  • 4 tablespoons butter
  • 8 slices rye bread
  • 8 slices deli sliced corned beef
  • 8 slices Swiss cheese
  • 1 cup sauerkraut, drained
  • 1/2 cup Thousand Island dressing

First and probably most important is to be certain to drain the sauerkraut well.I tend to start this before anything else giving it plenty of time to drain. If not you’ll get soggy bread and one very nasty Reuben regardless of where or how you cook it.

While the sauerkraut is draining we’ll  begin by buttering just one side of one slice of bread per sandwich. We can butter the other slice once it’s on the grill, I have found this makes easier to handle and work with, while building the sandwiches.

Now on the slices that weren’t buttered we’ll add the 1,000 Island dressing, spread it out.


Then simply layer with 2 slices of corned beef, sauerkraut, 2 slices of Swiss cheese and yet more dressing.

Top with the buttered slice of bread.

Now the fun begins, it’s off to the grill. Remember we’re going to grill these directly over medium hot coals. (you should be able to hold your hand over the coals for 3-5 seconds, if you must err, err to the cooler side) Oil your grates, and place your sandwiches BUTTER SIDE DOWN.

Quickly butter the side that’s up and cook with the lid down. I prefer to cook with the lid on or down to help avoid flair ups. Dripping butter hitting hot coals neither smells well nor adds anything good to the flavor of your sandwich. Cook for about 3 minutes and then check, the underside should be nicely browned and the cheese should be melting or melted. If not keep checking in 1 minute increments. If so flip and repeat. 

That’s all there is to it. Basically all were doing here is thinking of our grill as an over sized outdoor frying pan. Tasty, original, and could be a unique conversation at your next cook out. All though I would recommend a couple of practice runs before doing it for company. Hmmm practice never tasted so good


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Posted by on March 17, 2012 in Uncategorized


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