RUSSIAN RIVER REUBEN SANDWICH

PAID PARTNERSHIP WITH JACOBS CREEK

PHOTOGRAPHY BY LUISA BRIMBLE

Russian River Reuben 

Feeds 4

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4 flank steaks 

your favourite spiced steak rub 

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1 red onion, quartered

1/3 cup verjuice

1 tablespoon raw sugar

3 baby carrots, sliced 

1/2 Chinese cabbage, shredded 

bunch of chives, finely chopped

Cobram Estate EVOO and lovage aioli (recipe follows)

salt

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sliced sourdough 

sliced cheese 

sliced avocado 

lemon juice

Equipment:

Traeger Grill using pellets 

Method:

1: Put the steaks in a bowl and massage in the spiced rub. Cover and marinate in the esky on ice for a few hours. 

Heat your Traeger Grill to 200∞C as per the instructions. 

Add the steaks to the grill and cook for 5 minutes each side. Remove and let the meat rest for a few minutes before slicing for your sandwich.

2: Combine the red onion, verjuice and sugar in a bowl and allow to sit for 10 minutes so the onion starts to pickle slightly. Add the carrot, cabbage and chives, then mix in the aioli and toss together well. Season to taste with salt. 

3: Make your sandwich as desired; mine has cheese, meat, slaw and avocado, with a squeeze of lemon juice to finish. So good! 

Bread and a good red. They just work together don’t they? I loved this robust sanga with the new Jacobs Creek Double Barrel Cab Sav! These vinos are finished in aged whiskey barrels, and it’s this aging process that gives it that richer, smoother, deeper taste vs a regular wine. SG xx