'reubens' on Serious Eats

A Sandwich a Day: VandeRueben from Belgian Village Inn in Moline, IL

The VandeRueben sandwich at the Belgian Village Inn in Moline, Illinois—a Quad-Cities institution since 1977—is made for giants. Each VandeRueben ($8.25; or $8.45 on raisin bread) is about the size of a dinner plate. Ham, corned beef, sauerkraut, and Swiss cheese are layered on homemade bread that's been buttered, grilled, and slathered with the restaurant's special Thousand Island dressing. More

A Sandwich a Day: Georgia Reuben from Hi-Rise Bread Company in Cambridge, MA

Hi-Rise Bread Company is a Cambridge staple. Walk in and you'll see the open bakery with hands hard at work. Head over to the counter for a selection of beautiful breads and a big sandwich board (we've already told you about their Sin Sandwich). It's never been hard for me to decide what to order, though; I always get the Georgia Reuben ($10.75). This was the first sandwich I truly became obsessed with. It's stuffed with roasted turkey, Swiss cheese, coleslaw, and Thousand Island dressing on toasted rye. More

A Sandwich a Day: The Reuben at Louis Restaurant in Providence, RI

Louis Restaurant has been an early morning/very latenight staple for college students and Providence locals for decades. The menu is standard diner fare: eggs any way, hash browns, and fluffy pancakes, in addition to off-menu items like tofu scramble scribbled on sheets of paper posted on the wall. The gruff but warm-hearted waitstaff will make you pretty much anything you want, as long as the ingredients are in the kitchen. That's how a friend of mine ended up with this killer reuben. More

Hot Dog of the Week: Reuben Dog from Fricano's Deli in Austin, Texas

Fricano's is an offbeat deli and neighborhood hangout in a strip mall near the University of Texas in Austin. It's a laidback place plastered with artwork and hand-written menus, run by a dedicated group of friends that have taken the business from hidden gem to one of the city's favorite sandwich spots since opening in 2006. Lately they've also developed a following for their crazy hot dogs, made with Boars Head all-beef franks and loaded with homemade toppings. More

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