The 2009 Detroit Sandwich Guide
“Too few people understand a really good sandwich.”
By Molly Abraham
The beauty of the sandwich is that it’s really all things to all people – from mundane peanut
butter and jelly in school lunch boxes to innovative creations by serious chefs.
It’s versatile enough to go from picnics in the park to Opera House galas. It’s a brown-bag staple that can be assembled with just about any ingredient on hand. All that’s required are two pieces of bread and some imagination.
Of the hundreds of sandwiches being served in metro Detroit restaurants, we’ve picked 10 that stand out from the crowd.
The classic Reuben – corned beef, Swiss cheese, sauerkraut, and Russian dressing on twice-baked rye – reaches its potential thanks to Lou Weinstein. It’s a combination that’s hard to beat.