The ‘secret’ to Chez Denise’s Reuben sandwich

You don’t have to hang around Chez Denise Bistro and Cafe very long in downtown Wallaceburg, to hear someone raving about their Reuben sandwich.

Glen Turner called it the best Reuben he has eaten since he lived in Ottawa over 30 years ago.

We decided to press Denise Hatfield, owner of the restaurant, for her ‘secret recipe… but she didn’t really budge.

“Most Reubens are made with the shank of beef, mine is made with the inside round… so it’s very, very lean,” she said. “Secondly, everything is measured here. What you got yesterday, you’re going to get today, you’re going to get tomorrow and next year. We slice our own meats, we slice our own cheeses.”

Hatfield added: “We’ve got a lovely sweet sauerkraut, rather than a real bitter one. But the real trick with the Reuben, you’ve got to have that right sauce. Everybody uses Thousand Island dressing and I got my secret ‘Reubie’ sauce. It has nine ingredients, you’ll never figured it out.”

Give Chez Denise a ‘Like’ on Facebook, and come in to help them celebrate five years in the community all week at their 153 Nelson Street location in Wallaceburg.

This article is sponsored content and is a part of our Keep It Local Business Spotlight feature. Contact Aaron Hall for more information – 519-365-1079 or aaron@glassrootsmedia.ca.