Finch Reuben Recipe

Prep bread and cheese

Lay out 4 slices of marbled rye. Spread about 1 tablespoon of 1000 Island dressing evenly on the inside face of each slice that will contact the sandwich interior (about 4 tbsp total used on the sandwich interior). Reserve remaining dressing for serving or extra spread.

Assemble sandwiches

On two slices (the bottoms), layer half of the shaved corned beef (6 oz each sandwich), distributing meat evenly. Mound the drained sauerkraut evenly over the meat (about 1/2 cup per sandwich). Place sliced Havarti over the sauerkraut so cheese covers most of the surface. Top with the remaining corned beef if you prefer a double layer (optional) and spread a little extra 1000 Island on the top slices' inner faces before closing the sandwiches.

Butter and grill

Spread about 3/4 tablespoon of softened butter on the outside of each of the 4 bread slices (buttered sides will be outer faces). Heat a large skillet or griddle over medium heat until hot. Place sandwiches butter-side-down on the skillet. Cook 3–4 minutes until the bottom is golden brown and crisp. Press gently with a spatula or a weighted press. Flip and cook another 3–4 minutes until the other side is golden and the Havarti is melted and heated through. If bread is browning before cheese melts, lower heat slightly and cover loosely with a lid for 1–2 minutes to trap heat.

Rest and slice

Transfer sandwiches to a cutting board and let rest 1 minute. Slice each sandwich in half on the diagonal. Sprinkle a light pinch (about 1/8 tsp) of coarse black pepper over the exposed filling if desired.

Prepare potatoes

Rinse the julienned shoestring potatoes in cold water until the water runs clear to remove excess starch, then soak in cold water for 20–30 minutes. Drain and pat completely dry with clean kitchen towels or paper towels — moisture will cause dangerous oil spatter.

Heat beef tallow

In a heavy pot or deep fryer, add beef tallow and heat to 350°F (about medium-high). If you don't have a thermometer, heat until a single fry sizzles immediately and steadily when added.

Fry in batches

Fry the shoestring potatoes in small batches for 2–3 minutes per batch until they become crisp and lightly golden. Avoid overcrowding which lowers oil temperature and yields soggy fries. Use a slotted spoon or spider to remove fries into a tray lined with paper towels to drain.

Season

While hot, sprinkle the fries with fine sea salt (about 1 tsp for the batch) and toss gently to distribute. If using, add minced parsley for a fresh note. Keep fries warm in a low oven (200°F / 90°C) on a sheet pan while finishing remaining batches.

Place each halved Finch Reuben on a plate alongside a generous portion of beef tallow shoestring fries. Serve extra 1000 Island dressing on the side for dipping. Offer additional coarse black pepper to taste.