Copycat Culver’s Reuben Melt (Easy Grilled Reuben Recipe)

This Copycat Culver’s Reuben Melt stacks lean corned beef, melty Swiss, tangy sauerkraut, and creamy Thousand Island dressing between slices of buttered rye, then grills it until the bread is golden and crisp. It’s everything you love about the Culver’s Grilled Reuben Melt, made at home in about 20 minutes. Cook it on a Blackstone griddle, in a cast iron skillet, or in the air fryer, whichever you have ready.

Hi, I’m Laurie, and welcome back to Fork to Spoon! The Reuben is one of my all-time favorite sandwiches, and the Culver’s version gets it just right: plenty of meat, a good cheese pull, and rye that’s crunchy on the outside and soft inside. I make these on my Blackstone when I’m feeding a crowd on St. Patrick’s Day, in cast iron for a quick lunch, and in the air fryer when I want it hands-off. If you love cooking on the flat top, you’ll find plenty more ideas in my Blackstone recipes.

Why You’ll Love This Culver’s Reuben

• Restaurant flavor at home: Salty corned beef, nutty Swiss, tangy kraut, and sweet-tangy dressing in every bite.
• Three ways to cook it: Blackstone, cast iron skillet, or air fryer, with times for each.
• Crowd-friendly: A Blackstone griddle cooks 4 to 6 sandwiches at once for game day or a St. Patrick’s Day party.
• Perfect for leftovers: A great way to use leftover corned beef from your March 17th dinner.
• Crispy, never soggy: A few simple steps keep the rye crunchy from the first bite to the last.

Ingredients for a Culver’s Reuben

• Rye bread: Sturdy deli rye or marble rye holds up to the fillings. Slices about 1/2 inch thick are ideal.
• Salted butter: Softened butter spreads evenly and gives the rye that golden, buttery crust.
• Lean corned beef: Thin-sliced deli corned beef works great, or use leftovers from your St. Patrick’s Day dinner. Plan on about 4 ounces per sandwich.
• Swiss cheese: Culver’s uses Wisconsin Swiss, so choose a good-quality Swiss that melts smoothly. Two slices per sandwich.
• Sauerkraut: Refrigerated sauerkraut in a bag or jar has the best crunch and flavor. Squeeze it very dry.
• Thousand Island dressing: Store-bought works well. For a zippier spread, use my Steak ‘n Shake Frisco Sauce, which mixes Thousand Island with ketchup, Worcestershire, and mustard.

Substitutions

• Rachel sandwich: Swap the corned beef for sliced turkey or pastrami and the sauerkraut for coleslaw.
• Pastrami Reuben: Use pastrami for a smokier, peppery sandwich.
• Russian dressing: Use it instead of Thousand Island for a spicier, less sweet flavor.
• Different cheese: Provolone or Gruyère both melt beautifully if you’re out of Swiss.
• Gluten-free: Use a sturdy gluten-free bread and check the labels on the corned beef and dressing.

How to Make a Copycat Culver’s Reuben

The prep is the same for every method. Only the cooking changes.

Prep (all methods)

Step 1: Squeeze the sauerkraut. Drain the sauerkraut, then wrap it in paper towels or a clean kitchen towel and squeeze out as much liquid as you can. Wet kraut is the number one cause of a soggy Reuben.

Step 2: Butter the bread. Spread softened butter on one side of each slice of rye, edge to edge. Every sandwich gets bread (butter-side out), Swiss, corned beef, sauerkraut, Thousand Island, Swiss, then bread (butter-side out). Cheese on both sides acts as glue and keeps the bread from getting soggy.

Blackstone Griddle Method

Step 1: Preheat your Blackstone over medium-low, about 325°F to 350°F on the surface.

Step 2: Pile the corned beef in loose mounds with the sauerkraut beside it. Cook 1 to 2 minutes, flipping once, until warm.

Step 3: Lay the bread butter-side down. Add Swiss, corned beef, sauerkraut, dressing, and a second slice of Swiss, then top with bread, butter-side up.

Step 4: Cook 3 to 4 minutes, until the bottom is deep golden. Cover with a basting dome for the last minute to melt the cheese. Flip and cook 3 to 4 minutes more, covering again, until golden and melty.

Cast Iron Skillet Method

Step 1: Heat a cast iron or heavy nonstick skillet over medium-low heat. Warm the corned beef 1 to 2 minutes per side, adding the sauerkraut for the last minute. Move both to a plate.

Step 2: Place 2 slices of bread butter-side down in the skillet and build the sandwiches as above.

Step 3: Cook 3 to 4 minutes, pressing gently with a spatula, until golden. Cover the pan for the last minute. Flip and cook 3 to 4 minutes more, until the second side is golden and the Swiss is fully melted.

Air Fryer Method

Step 1: Preheat the air fryer to 370°F.

Step 2: Place the corned beef and sauerkraut loosely in a small foil boat and air fry 2 to 3 minutes, until warm.

Step 3: Build the sandwiches as above, then push 2 wooden toothpicks through each so the fan doesn’t lift the top slice. Cook at 370°F for 5 minutes, flip, and cook 3 to 4 minutes more, until golden and melty. Work in batches if needed.

Step 4: Let the sandwiches rest for 1 minute, remove any toothpicks, then slice diagonally and serve hot with extra dressing on the side.

Pro Tips for the Best Grilled Reuben

• Keep the heat at medium-low. On the Blackstone or in cast iron, high heat browns the rye before the cheese melts.
• Warm the fillings first. Cold corned beef straight from the fridge keeps the Swiss from melting before the bread is toasted.
• Use a lid or dome. Covering for the last minute traps heat and melts the cheese without overcooking the bread.
• Pile the meat loosely. Folded, fluffy corned beef heats faster and makes a taller, more tender sandwich.
• Dressing goes in the middle. Spread the Thousand Island between the kraut and the top layer of Swiss, not directly on the bread.
• Air fryer? Use toothpicks. The fan can lift the top slice of bread before the cheese melts and holds it down.

Variations

• Frisco-style Reuben: Use Steak ‘n Shake Frisco Sauce instead of plain Thousand Island for a little extra tang.
• Garlic butter Reuben: Brush the outside of the bread with garlic butter for a savory, extra-crispy crust.
• Reuben sliders: Build on cocktail rye bread and griddle 2 minutes per side for a St. Patrick’s Day party appetizer.
• Sheet pan Reubens: For a big crowd without a Blackstone, bake buttered sandwiches on a sheet pan at 425°F for 6 to 8 minutes per side.

What to Serve with a Culver’s Reuben

A crisp, creamy side balances the rich sandwich, so pair it with Culver’s Coleslaw or a crunchy pickle spear. For the full Culver’s experience, add Copycat Culver’s Onion Rings, or make it a soup-and-sandwich night with a bowl of Culver’s George’s Chili.

Storage and Reheating

• Best fresh: Reubens are best right off the heat while the bread is crisp.
• Make ahead: Store the corned beef, drained sauerkraut, and dressing separately in the fridge for up to 4 days, then assemble and grill when ready.
• Leftovers: Wrap a cooked sandwich tightly and refrigerate for up to 2 days.
• Reheat: Warm in a covered skillet or on the griddle over low heat for 3 to 4 minutes per side, or air fry at 350°F for 3 to 4 minutes, until the rye re-crisps. Skip the microwave, which makes the rye soggy.

Culver’s Reuben FAQ

What is on a Culver’s Reuben? The Culver’s Grilled Reuben Melt has lean corned beef, Wisconsin Swiss cheese, sauerkraut, and Thousand Island dressing on buttered, toasted rye. This copycat uses the same five fillings.

What’s the difference between a Reuben and a Rachel? A classic Reuben uses corned beef and sauerkraut. A Rachel usually swaps in turkey or pastrami and uses coleslaw instead of sauerkraut.

How do I keep my Reuben from getting soggy? Squeeze the sauerkraut very dry, put a slice of Swiss against each piece of bread, and keep the dressing in the middle of the sandwich.

Should I use Thousand Island or Russian dressing? Culver’s uses Thousand Island, which is creamier and a little sweeter. Russian dressing is spicier and more traditional in delis, so use whichever you like best.

Can I use leftover corned beef? Yes, and it’s one of the best ways to use it. Slice it thinly against the grain and warm it on the griddle before building the sandwich.

Which cooking method is best for a Reuben? All three work well. The Blackstone is best for a crowd, cast iron gives the most classic deli-style crust, and the air fryer is the most hands-off.

What temperature should the Blackstone be for a Reuben? Aim for medium-low, about 325°F to 350°F on the griddle surface. Hotter than that and the rye burns before the Swiss melts.

Do I need toothpicks? Only for the air fryer. The fan can lift the top slice of bread, so 2 toothpicks hold the sandwich together. On a griddle or skillet, the melted cheese does that job.

Can I make a Reuben in a panini press? Yes. Cook on medium heat for 4 to 6 minutes, until the bread is golden and the cheese is melted.

More Copycat Culver’s Recipes

• Copycat Culver’s Butter Burgers: Juicy seasoned patties with butter melting into a warm toasted bun.
• Air Fryer Copycat Culver’s Cheese Curds: Crispy outside, melty and squeaky inside, with no deep fryer.
• Easy Culver’s Signature Sauce: The creamy, tangy, slightly smoky sauce for burgers and fries.
• Easy Copycat Culver’s Chicken Tenders: Juicy tenders with a golden, crunchy coating.
• Culver’s Tartar Sauce: Extra creamy with sweet pickle bites, ready in 5 minutes.
• Copycat Culver’s Stuffed Pepper Soup: A hearty slow cooker soup that pairs perfectly with a Reuben.
• Copycat Culver’s Frozen Custard: Dense, silky custard made in the Ninja Creami or an ice cream maker.