Reuben sandwich

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

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