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.
Ordering from Izzy's, you almost forget you're at a locally owned and operated chain of restaurants in the Queen City. One bite of their signature corned beef or pastrami transports you to a New York City deli. Although Izzy's is famous for their house-cured meats, pickles, and potato pancakes, they are almost just as famous for their notoriously cantankerous founder, Izzy Kadetz. Among his fabled shenanigans, he allegedly adjusted the prices of his sandwiches depending on how much his customers looked like they'd be able to afford them.
I have not only one, but two Izzy's restaurants within walking distance of my apartment, and nowadays, the prices are a reasonably set standard. While every Izzy's patron has a favorite sandwich, one of the most delicious (and formidable) on the menu is the Reubenator, a double decker creation with the traditional ingredients of corned beef, sauerkraut, dressing, and Swiss cheese on rye bread.
The meat is sliced to order, making for an exceptionally juicy sandwich, and the cheese is melted to gooey perfection under a broiler. Served with Izzy's locally famous pickles and a hot, crispy potato pancake, this sandwich makes for an extremely filling lunch. If you're not sure you have the appetite for this delicious monster of a meal, the regular-sized reuben is also on the menu, as well as several variations on the classic, including my runner up choice; the pastrami rueben, which has the additional twist of being served on a pretzel bun.
There is a lot of variety on the menu at Izzy's, which keeps regulars like myself returning often. I'm sure the late Mr. Kadetz is pleased, since one of the sassy slogans Izzy's likes to use is "Hurry back, we've got rent to pay!"
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