Will and Mick Balleau are the brains behind some of Melbourne's favourite restaurants: Chingón, Le Bon Ton, Five Points Deli and Longhorn Saloon. Originally from Mexico, the brothers are sticking to what they know.

"When my brother and I first moved to Melbourne and started conceptualising Chingón and mapping out our future in restaurants, there were a few things we thought would be good, mainly because it was what we missed the most from home. For me, it was the New York deli," says Will.

Will's love for the hefty Reuben sandwich stems from the stark contrast of flavours, so dissimilar they balance each other out. There's the sharp acidity of the sauerkraut, the tang of the dressing, the juiciness of the meat and the sweetness of rye. "It's a winning combination that makes this one of the world's best sandwiches," says Will.

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Serves 4


1.8kg Five Points corned beef, or a good–quality alternative
8 slices of dark rye bread
8 slices of Swiss cheese
800g Five Points sauerkraut, or a good–quality alternative

Thousand island dressing (or 1 jar Five Points thousand island dressing):

140g quality whole–egg mayonnaise (Five Points recommends Hellmann's)
25g tomato ketchup
25ml Worcestershire sauce
3 teaspoons white wine vinegar
½ teaspoon tabasco sauce

2 teaspoons finely diced brown onion

½ teaspoon crushed garlic
½ teaspoon salt flakes


For the thousand island dressing, add all the ingredients to a bowl and whisk to combine. Refrigerate until needed.

Bring a medium saucepan of water to the boil, add the corned beef in its bag, turn down the heat and simmer for 30 minutes. Turn off the heat and remove the bag after 10 minutes.

Spread one side of all of the bread slices generously with the dressing. Slice the corned beef as thinly as possible and split between the sandwiches. While the beef is still hot, place the cheese on top so that it melts slightly, and place a generous amount of sauerkraut on top. Spread the top slices of bread with the dressing and close the sandwich.

The Reuben is always better toasted, so place them in a sandwich press or under the grill. Once nicely toasted, cut the sandwiches in half and serve.

This is an extract from The Broadsheet Melbourne Cookbook, which contains 80 recipes from the city’s best restaurants, cafes and bars.