Around the Campfire
A camp Reuben is a hot sandwich that feels like diner food at the picnic table. Rye bread, corned beef, Swiss cheese, sauerkraut, and dressing make a strong, satisfying griddle meal.
Why This Recipe Works
The Blackstone toasts the bread while the filling warms and the cheese melts. Keeping the sauerkraut drained helps the sandwich crisp instead of steam.
Quick Facts
- Serves: 4
- Heat zone: Medium
- Best for: Hot sandwich nights, make-ahead lunches, cooler evenings
- Teaches: Pressed sandwich timing
Shopping List
- Rye bread
- Corned beef
- Swiss cheese
- Sauerkraut
- Thousand Island dressing
- Butter
Home Prep
Drain sauerkraut and portion the meat, cheese, and dressing before the trip.
Cooler Packing
Keep corned beef, cheese, dressing, and sauerkraut cold. Keep bread dry.
Equipment
- Blackstone griddle
- Spatula
- Optional press or melting dome
Heat Zones
Use medium heat for the bread; move it to a cooler zone if the bread browns too fast.
Ingredients
- 8 slices rye bread
- 12 ounces sliced corned beef
- 4 slices Swiss cheese (about 4 ounces total)
- 1 cup sauerkraut, well-drained
- 1/4 cup Thousand Island dressing
- 3 tablespoons unsalted butter, softened
Instructions
- Preheat the griddle to medium.
- Butter the outside of each slice of bread with the softened butter.
- Place the sliced corned beef on the griddle just to warm, about 1-2 minutes.
- Assemble each sandwich: on 4 slices of bread (butter side out), layer 1/4 of the corned beef, 1 slice Swiss cheese, 1/4 cup sauerkraut, and 1 tablespoon Thousand Island dressing. Top with the remaining bread, butter side out.
- Place the assembled sandwiches on the griddle. Toast until golden and crisp on both sides and the cheese is melted, about 4-5 minutes per side, pressing gently if desired.
- Slice and serve hot.
Doneness
Sandwiches should be hot inside with melted cheese and crisp bread.
Common Mistakes
- Using wet sauerkraut.
- Cooking too hot.
- Overfilling the sandwich.
Serving Suggestions
Serve with chips, pickles, onion rings, or a simple salad.
Variations
- Use turkey for a lighter version.
- Add extra Swiss.
- Serve open-faced if bread is fragile.
Dietary Adaptations
- Gluten-free: Use gluten-free bread.
- Dairy-free: Skip cheese or use an alternative.
Scaling
Toast in batches and hold finished sandwiches on a cooler zone briefly.
Weather Notes
Wind slows melting. Use a dome or foil pan cover if needed.
Leftovers
Best fresh, but reheats gently on low heat.
Kid Helper Tasks
Kids can layer cheese and set dressing cups away from the griddle.
Dragonfly Tip
Drain the sauerkraut well. A crisp Reuben starts with dry bread and controlled moisture.
Dragonfly Challenge
Try one pressed and one unpressed. Pick the better camp sandwich.