Every now and then you find yourself going back to old favourites. Years ago when I was working at the Michelangelo Hotel in Sandton my sous chef Michael Colling insisted that the Reuben had to feature on the menu. Not being to familiar with the sandwich, I said make me one. Oh my word! this was a man’s sandwich with layers of lots of cheese salted beef, sauerkraut with a Russian dressing all squashed in between two slices of rye and pan fried.
So for the winter season we decided that it needed to make a return to our menu’s only this time we made our own salted beef and of course with our very own home baked rye. Wish I could say that is our very own sauerkraut, but it is not!
Instead of pan frying we place the sandwich in the sandwich toaster and use both Gruyère and Emmentaler and lots of it.