Turkey Reuben on the Blackstone Grill is made with turkey, Swiss cheese, sauerkraut, and French dressing layered between buttery slices of marble rye and grilled until golden and crispy.
I love making this sandwich with leftover turkey, especially after the holidays. Everything cooks right on the Blackstone, and the melted Swiss and tangy sauerkraut make it a delicious way to turn leftovers into an easy meal.
Why I love this Recipe
About the Ingredients ⭐
- Marble Rye Bread: Gives the sandwich that classic Reuben flavor and gets crispy on the Blackstone.
- Turkey & Swiss Cheese: Turkey replaces the traditional corned beef, while Swiss melts over the filling.
- Sauerkraut: Adds the tangy flavor every Reuben needs.
- French Dressing: Adds a creamy, tangy sweetness to the sandwich.
- Butter: Helps the rye bread turn golden and crispy on the griddle.
Be sure to check out the full recipe and ingredient list below
How to Make a Turkey Reuben on the Blackstone Grill
Heat the Blackstone: Preheat the Blackstone to medium heat. Butter one side of each slice of marble rye.
Warm the Filling: Place the turkey and sauerkraut directly on the griddle and cook until warmed through.
Assemble the Sandwiches: Place the bread butter-side down on the griddle. Top each sandwich with Swiss cheese, warm turkey, sauerkraut, and French dressing. Add the remaining bread butter-side up.
Grill: Cook for about 3 minutes per side, flipping once, until the bread is golden brown and crispy and the cheese is melted.
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“better then restraunt”
Turkey Reuben on Blackstone grill
This classic Turkey Reuben, or Rachel Reuben, combines leftover turkey, sauerkraut, tangy dressing, and cheese between two slices of Rye bread grilled to perfection on a Blackstone Grill just until the cheese has melted.
Ingredients
- 4 slices marble rye bread
- 4 slices turkey
- 4 slices Swiss cheese
- ½ cup sauerkraut, drained
- French dressing, as desired
- 2 tablespoons butter, softened
Instructions
- Preheat the Blackstone griddle to medium heat.
- Butter one side of each slice of marble rye.
- Place the turkey and sauerkraut on the griddle and cook until warmed through.
- Place 2 slices of bread butter-side down on the griddle.
- Top each with 2 slices of Swiss cheese, turkey, sauerkraut, and French dressing.
- Top with the remaining bread, butter-side up.
- Cook for about 3 minutes per side, flipping once, until the bread is golden and crispy and the cheese is melted.
Notes
Drain the sauerkraut well before adding it to the sandwich to keep the bread from getting soggy.
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 478Total Fat: 33gSaturated Fat: 18gUnsaturated Fat: 15gCholesterol: 143mgSodium: 756mgCarbohydrates: 11gFiber: 3gSugar: 2gProtein: 33g
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