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

Preparation info
  • Makes


    • Difficulty


    • Ready in

      15 min

Appears in
Chefs Eat Toasties Too

By Darren Purchese

Published 2017

  • About

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.