Today I ordered the #12 Georgia Reuben. This sandwich is made with roasted turkey, Switzerland Swiss cheese, Russian dressing and coleslaw on grilled Zingerman's Jewish Rye.
This is a twist on the classic Reuben sandwich that is incredibly popular, but the corned beef is replaced with turkey and the sauerkraut is replaced with coleslaw. From what I have read online, this sandwich is incredibly popular in the state of Michigan, despite the southern connection in the name.
I've never had a #12 before, but I've had our #35, which also has turkey and coleslaw...so I was pretty sure I would like the combination. Our coleslaw is a little different than most because the dressing is made with mostly mayo, sour cream, vegetable oil, and heavy cream. Traditional coleslaw almost always has some kind of vinegar listed as a main ingredient. We also use green and red cabbage, and green peppers, in the slaw giving it a fun unique color.
This sandwich has a lot going on. The coleslaw, turkey, Swiss, and Russian make a great combination. The more I have the Russian dressing, the more I like it, and it's a dressing that I had never thought to try until I had the Reuben sandwich.
I really liked this sandwich. If you haven't tried our coleslaw, it is a must. It looks and tastes so much different (and better) than the coleslaw you see at other restaurants. I can see why I see the sandwich ordered over and over again; I know that I will definitely order this again as well!
You're right about the popularity of this sandwich. We've sold a ton since day one. I think most people think it is a healthier alternative to the corned beef reuben. I like the #12 when it is ooozing with russian dressing. Since the turkey we use is so lean it helps moisten the sandwich up a bit. The slaw, yeah, it's different than the sweet stuff you get at the Bavarian Inn, but it is so important to the tastiness of this sandwich. Our slaw is designed for a sandwich, unlike most which are designed to be eaten alone. This slaw is less sweeter than most and instead of taking away from whatever it is put on it adds to the depth of its flavors. So, I'll take a #12, extra russian and extra well grilled please (love the rye!) . . . deeeeelicious! Glad you like the Georgia Reuben Lindsay!
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