Saturday, August 21, 2010

Angelo's | Reuben


What makes a reuben fantastic? Thick layers of corned beef, melted Swiss cheese, sauerkraut, (rich) thousand-island dressing, and dark rye bread soaked in butter. It sounds simple, doesn't it?

The perfect reuben is simple! It is also simple to ruin.

Enter: Angelo's of Ann Arbor, MI.

The Angelinos want to make a good reuben, and the effort shows. They use thick layers of fillings, but where's the rye? The substitution of thick, crusty bread white bread is a huge misstep, and utterly ruins the sandwich.

No matter how you slice it, though, Angelo's reuben sandwich is a flop. There in't enough meat, sauerkraut, or dressing in the world to hide that thick, white bread crust, or Angelo's soul-deep disdain for proper Jewish deli fare.


  1. I was discussing this post with my husband and he was talking about how one place ruined his favorite sandwich--the Reuben--by putting "nasty ass cole slaw" in it, LOL.