Reinvigorated Reuben—Just Add Lamb

Haim Asher

For Haim Asher, VP culinary of Hofman Hospitality Group, adding the Lamb Pastrami Reuben to Saint & Second’s menu “reinforces why thoughtful innovation matters,” underscoring a modern menu-development imperative. “We had a clear vision from the beginning, which kept us focused,” says Asher.

To build the sandwich, Asher starts with local rye bread, toasted in clarified butter. He griddles thinly sliced lamb pastrami and layers it with aged white cheddar. A warm purple sauerkraut adds acidity and brightness. The “secret sauce” works its magic; this brown butter and Peppadew spin on a burger sauce brings sweetness, heat and depth.

“It’s a Reuben at heart, but with creative liberties that modernize the profile,” he says. “The true standout is the Aussie Select lamb pastrami. It’s incredibly flavorful and tender, and the sandwich gives us a great entry point to introduce lamb on the menu in a format that feels familiar and craveable,” Asher notes. “The result is a flavor-forward sandwich with strong texture dynamics that has performed exceptionally well with both regulars and new guests. It’s an example of how we’re rethinking familiar formats to deliver distinction without sacrificing approachability.”

Read more Best of Flavor 2025