Taste of New York Deli Style Reuben Melts

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


For the dressing:
3/4 c. prepared mayonnaise
3 Tbsp. chili sauce
1 tsp. minced onion
2 Tbsp. sweet pickle relish
Pinch of salt
Pinch of black pepper

For the patties:
6 oz. deli corned beef, finely chopped
2 pounds 85% lean ground chuck
3/4 tsp. salt
1 tsp. freshly ground black pepper

2-3 Tbsp. vegetable oil for brushing on the grill
1/4 c. (1/2 stick) butter, softened
12 (1/4″ – 1/2″ thick) slices good quality marbled rye bread
12 thin slices Swiss cheese
16 oz. sauerkraut, very well drained



Preheat a gas grill to medium-high heat.

To make the dressing, combine the mayonnaise, chili sauce, onion, relish, salt, and pepper in a medium bowl. Cover with plastic wrap and refrigerate until you assemble the burgers.

For the patties, place the corned beef in a food processor and process until finely chopped. Transfer to a large bowl and add the ground chuck, salt and pepper. Combine well, but be careful not to over-handle the meat. Divide the meat into 6 equal sized patties.

Brush vegetable oil on the grill rack. Place the patties on the rack, close the lid, and cook for about 4-5 minutes on each side for medium doneness. Butter both sides of the bread, place on the rack, and toast one side only until golden brown.

To assemble the melts, place 6 slices of the toasted bread (toasted sides up) on a flat surface. Top each with 1 slice of cheese, an equal (generous) amount of dressing, the patties, an equal amount of sauerkraut, the remaining slice of cheese, and the remaining bread slices (butter side up).

Return the patty melts to the grill and cook, turning once, until the outside bread is toasted, about 1 minute per side. Remove the melts from the grill and serve immediately. Enjoy!