Toasted Reuben: emmental, pastrami, sauerkraut, thousand island dressing, dill pickles + potato chips

Close your eyes and you could be in New York – actually, this is better. I love the classic combination of Swiss cheese, pastrami and pickles. The pastrami used here is so good. I get mine expertly sliced by master butcher Gary McBean from Gary’s Meats at Prahran Market in Melbourne, and it’s just sensational. Speak to your local butcher about yours.