The Reuben we serve breaks from tradition a wee bit in that we do not add any of either Russian or Thousand Island dressings before grilling - the dijon we serve on the side has got just the vicious kick needed to cut the saltiness of the meat and chiz, but be careful, if you add too much, it will nip at your nasolacrimal duct - of course, no one will know that the resulting tears are not from sorrow, but rather from your elation, awe and pleasure :-))
The key to success with this sandwich is the juiciness of the meat - if it is dry, the whole sammie will go Slammy! Right on it’s face. The added parmesan crust gives our Reuben that extra cheezy kick it requires. With the vast a varied opinions i’ve heard regarding pickles, I’ll only say that we are proud of the ones in our keep.
Shaved Corned Beef (4oz.) & Swiss Cheese & Saeurkraut & Parmesan-crusted Rye Bread & Pickle …
With a side of our Spicy Dijon Mustard and some of our warm Rosemary and Garlic seasoned chips.
Neither a Lithuanian-born grocer, the owner of the Blackstone Hotel, nor the German owner of a NY Deli would be disappointed in the Reuben we serve.