THE REUBEN (NEW, IMPROVED) Tuesday, January 14, 2014
you might notice that our Reuben sandwich’s been given a make-over. Actually, we’re just returning this iconic sando closer to its wool-dyed East Coast roots.
And while we still don’t use corned beef—we corn pastrami instead, brining for a week briskets in a fennel seed, star anise, coriander, cinnamon stick, peppercorn and clove wash before smoking them for eight hours—we have swapped out our apple-sweet slaw for a tart and tangy sauerkraut.
Specifically, we use It’s Alive! Sauerkraut, organically grown right here in Portland, and made with but three simple ingredients: cabbage, dill and Celtic sea salt.
Spread on it some homemade Thousand Islands, melt it down with slices of gruyère and sandwich it all between some Grand Central Bakery rye bread and you’ve got a timeless classic that tastes a lot like it did when it was authored just after the 20th century’s turn.
Pair yours with soup, salad or French fries, or go all New England on us and ask for a cup of Clam Chowder instead.