In this great country of ours, one could eat a different sandwich every day of the year—so that's what we'll do. Here's A Sandwich a Day, our daily look at sandwiches around the country. Got a sandwich we should check out? Let us know. —The Mgmt.
Tips and tricks for making the best sandwiches at home.
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.
Even though the sandwich has more ham than corned beef, it doesn't matter. It's actually a pretty flat sandwich considering its otherwise massive size, with no layer of sauerkraut, ham, corned beef or the Thousand Island dressing overwhelming the overall taste; it's really satisfying altogether.
What bread to choose between the two? You can't go wrong with the mild Flemish rye but the raisin is my favorite. The sweetness of the raisins balances out the salty meat and sauerkraut. Make sure to quarter the VandeRueben before digging in, and definitely take home leftovers to reheat later.
Belgian Village Inn
560 17th Avenue, Moline IL 61265 (map); 309-764-9222
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