Though you might think that the mountain of corned beef is the star of the classic Reuben sandwich, I would beg to differ. Any time proper sauerkraut shows up, it steals the spotlight. (See The Kraut King story.) Cover everything with melted Swiss cheese and slap it all in some rye bread and you’ve got something to really liven up your tastebuds.
The last element of the Reuben sandwich is Thousand Island dressing, named after the gorgeous area shared between Canada and the United States. This retro sauce is little more than a sweet, ketchupy mayonnaise. But, I thought, given the bold flavours already present in this sandwich, wouldn’t it be good with a bit of heat and a few twists? Being canadian, what if I took the flavours of my nation’s beloved Caesar cocktail? You then have the sour tang and crunch of the sauerkraut, the fat and salt of the beef, the creaminess of the melted Swiss cheese, the bracing flavour and chew of the rye bread, and, finally, a creamy, sweet, spicy, umami bomb of a sauce gushing out of every crevice.
Heaven. Trust me.
Ingredients for sauce
½ cup mayonnaise
¼ cup onion, minced
2 tsp Tabasco sauce
1 tsp Worcestershire sauce
½ tsp fish sauce
2 Extreme Beans
Dash celery salt
Ingredients for sandwich
24 oz (700 g) corned beef or pastrami, shaved
6 oz (160 g) emmental cheese, grated
4 slices light rye bread
1 cup real sauerkraut
Makes 2 monster sandwiches.
Preheat oven to 350°F. A toaster oven would be great here and doesn’t require preheating.
In a bowl, mix together all ingredients for sauce until well incorporated.
In an oven proof dish, make two stacks of meat which match the shape of your bread slices. Top with grated cheese and bake in preheated oven for 15 minutes.
Remove meat from oven and, if too wet, place stacks onto paper towels to absorb excess moisture. Meanwhile, toast the bread slices.
Once the toast is ready, top with meat stacks, sauerkraut and sauce. Cover with second piece of bread.