There seem to be many conflicting stories on the history of the Reuben Sandwich and where and when it was first invented. I just know that whoever Reuben is, I like him ... and his sandwich. Whilst there a few variations out there I made a superb combination of:
1 loaf of dark rye bread, buttered on the outside
1 cup of thousand island sauce (equal parts tomato sauce and good quality mayo)
1 jar of sauerkraut
300g pastrami or silverside
10 slices of swiss cheese
All layered within two pieces of rye, toasted and served with a pickle.
You really have to get your hands sauerkraut by Foley's Frothing Fermentations. I was lucky enough to stumble upon this local producer via Urban Locavore.
