But what about the Gruyère instead of a more traditional type of Swiss? Gruyère is a smooth-melting type of Swiss cheese; so while in the same family, I really doubt that Schimmel had that variety of Swiss on hand. Was it going to work? Actually it made quite a reasonable substitution. It certainly had much different properties in the sandwich than a more traditional Swiss usually does. The Swiss cheese on a Reuben often disappears amidst the other tastes, in my opinion. However, the Gruyère, since it melts more quickly, was a little more stretchy and gooey and clung on tightly to the slices of corned beef instead of adhering as much to the bread.
Overall, the sandwich had an excellent juiciness, and at 5 cm tall, was noticeably thicker than the average Reuben that seems to always be about 4 cm tall.
I'm still torn about the unorthodox approach to the ingredients on the Blackstone Reuben, especially when it is being served at the birthplace of such an iconic sandwich. But the most important thing is that it really was delicious. I'm sure that the chef here didn't make those changes without weighing whether it would be worth it. I really enjoyed the Blackstone Reuben, and if you can get here when they are actually serving one, I recommend it.