Monthly Archives: October 2013
To get to Zingerman’s of course!!!!
We know the suspense has been killing you. It’s been two whole weeks since a fresh post. Midterms have come and gone, back to back Vegas and Indiana weekends have destroyed our livers, and in the process our sense of humor has gotten pretty bad (re: joke above).
Well, we wanted to keep the suspense brewing for a sandwich-packed entry including our very first pick for best sandwich (only in the chicken category, folks. What did you think – that TdZ was over?!)
With all of the visitors in town for last week’s epic Indiana game, we knew we still had to maintain our responsibility to the blog. Yes, it is important for the visitors to experience the glory of the classics. But it was our duty to go above and beyond and show our out-of-towners that Zingerman’s has hella more to offer beyond Tarbs.
Still curious about that chicken? Offended by our horrible jokes? Too bad. You’ll have to read on to find out.
Trip 3: Thursday 10/17/13
Mel : 57 Nic’s Opportunity – Zingerman’s handmade fresh mozzarella, thinly sliced pepperoni, oven-dried tomato spread, oregano, & balsamic vinaigrette on grilled Sicilian sesame semolina. Of all the sandwiches we’ve tried so far, this one brings us back to the good ol’ days of grilled cheese and mozzarella sticks – minus the grease. There was an abundance of flavor between the tomato spread and pepperoni and we fell in love with the sesame semolina. Think of it as a Challah 2.0 with all the softness plus a much needed crunch. Definitely not your typical deli sandwich but we loved it all the while.
Karly: 43 S. Muno’s Montreal Reuben – Hot Montréal smoked meat, Switzerland Swiss cheese, Brinery sauerkraut & Russian dressing on grilled rye bread. We hate to say it, but this sandwich was missing something. Meat? Check. Cheese? Yup. Kraut and Russian? It’s all there. Something about the combination of the montréal meat with the traditional reuben fixings didn’t work as well as our other favorite reubens. Sadly, we will admit that it fell a bit flat. Good thing we have plenty of other reubens to resort to (sandwich rebound? We’ll take it).
Ashley – 7. Kelly’s Ménage à Turkey – Smoked turkey breast, Zingerman’s Creamery Manchester cheese (our version of a double-cream camembert), oven-roasted onions & Dijon mustard on grilled farm bread. Haters gonna hate, so sandwich lovers are gonna dispute over a fan favorite. Let’s just say no one can argue that the grilled farm bread is a neutral party here. So who are the axis powers and who are the allies to our Switzerland metaphor? We’d have to say the onions and turkey were the good guys, while the Manchester cheese and mustard were too controversial for our own good.
Trip 4: Wednesday 10/23/13
To celebrate the end of our exhausting journalism midterm, Jen, Mel and our friends Samantha and Matt basically ran out of North Quad towards the deli. For all of you who still have midterms left: nothing like the thought of bread & oil samples to get you through those multiple choice questions (pick C! It’s always C!)
50 Where is Deveaux, Anyways? Montréal smoked meat, Switzerland Swiss cheese, Russian dressing & homemade coleslaw on Jewish rye bread. The montréal smoked meat struck again and this time we were ready for it. Still, we just can’t put a name to the taste. It has the smokiness of pork, the texture of corned beef, and the brine of pastrami. We’re not scientists here but somehow this hybrid of flavors come together in the form of montréal smoked meat – and we love it. Aside from the meat, our favorite aspect of the sandwich was by far the coleslaw. The slaw perfectly balances the intense flavors of the meat – a compliment not even the finest sauerkraut could provide.
And now the moment you’ve all been waiting for. The #tdz declared winner for best chicken goes to…
76 Thad’s “Yes I Can!” – Grilled Amish chicken breast, Wisconsin muenster cheese, roasted red pepper sauce & lettuce on grilled sourdough bread. Words will simply not do this sandwich justice. Jen and Mel, who longtime feared chicken as the most lackluster meat, were blown away by Thad’s. The star of the show was hands down the obscure roasted red pepper sauce. The lack of information Zingerman’s provides as to the contents of the sauce makes it even more mysteriously wonderful. While we figured that it is a mayo based sauce, there must be some magical combination of spices that adds to the experience. What could it possibly be? More on that later as we will probably order this sandwich again within the next 3-5 business days.
“Yes, Thad! Yes we can declare this sandwich best chicken at the deli!”
Clear eyes, full stomachs, can’t lose,
The TdZ Team
Here at TdZ, we value tradition. Yes, we look forward to new experiences shaped by adventurous sandwich combinations and intriguing meats (what exactly is Hot Montreal smoked meat?!) But we will always have spots in our hearts for those sandwiches that bring back fond memories of our early Deli days.
We haven’t forgotten about you, classics. Tour de Zing is proud to present our very first in a series of Throwback Thursdays! And the chosen sandwich for our first #tbt is…
The GEORGIA REUBEN!
All-natural, 100% preservative-free turkey breast, Switzerland Swiss cheese, coleslaw & Russian dressing on grilled Jewish rye bread.
18 is the same as the corned beef reuben (13) but with turkey. While the corned beef reuben is the traditional choice, we at TdZ love to switch it up with the Georgia. It’s a bit lighter than the corned beef and the coleslaw complements the turkey perfectly.
We will admit, however, that there have been some modifications throughout the years. Mel and Jen have been known to substitute yellow mustard instead of Russian. Thankfully Jen finally got out of her anti-mayo funk and has totally opened up to Russian dressing. The Russian dressing is the cherry on top of this perfectly grilled creation. How about keeping Russian and adding yellow mustard, you ask? That is something no Zingerman’s connoisseur could dispute.
Now, on to the coleslaw. It adds an ideal amount of crunchiness that compliments the grilled rye. While some claim that challah is a more appropriate accompaniment to the Georgia Reuben, the majority agrees that rye is the more natural choice. Save the challah for 27 Pat and Dick’s Honeymooner (more on that later, as an entire post is necessary to share our love for Honey Cup Mustard).
We recommend pairing the Georgia Reuben with any pork, beef, or corned beef sandwich. Any if you’re feeling extra adventurous, we dare you to go halvsies on the Georgia Reuben and the TNT. Because you can never have too many reubens…
Clear eyes, full stomachs, can’t lose,
The TdZ Team