Homage to Reuben

Variation on a classic toast

Levain bread

Butter

Cheddar or Swiss cheese

Beef

Sauerkraut

Mayonnaise

Ketchup

Horseradish

I like to use a roast from the grill with a smokey taste for this variation,

and most important, fresh horseradish.

This time I made a loaf of levain from my old sourdough,

but if you have a reliable baker in the neighbourhood,

you will save a day.

Shred a big pile of horseradish, and mix immediately with mayonnaise and ketchup.

Any delay and it will loose strength.

As fat diminishes the strength, you have to compensate to get a real kick.

Use a generous amount of real butter and fry one side.

Flip it, cover with cheese and grill it a minute to melt the cheese.

Cover the surface with meat and sauerkraut and grill a couple of minutes.

Transfer the hot sandwich to a plate and cover with dressing.

Serve with a large beer and a snaps, aquavit, and you have a lot of energy and taste before you.