The Flying Fig is now selling everything you need to make this monster sandwich at home - from their house-made pastrami and sauerkraut to a dill pickle to have on the side.
Make Adelaide’s best reuben at home
SPECIAL REPORT: COVID-19 ADELAIDE
We are now more than a month into our era of federally imposed physical distancing, and so congratulations to you on your 1,000th loaf of iso bread (we assume).
But what to do with a mountain sourdough in a household of 1—4 people?
If there is rye in your doughy repertoire, The Flying Fig have the perfect set of accoutrements to stack between slices of your homemade loaves.
The North Adelaide café and delicatessen is now selling all the necessary items to make their famed reuben sandwich at home.
From the house-smoked pastrami, corned beef, sauerkraut, chrain, dill pickles, plus some other non-reuben essentials (should your interests lie beyond their reuben), you have now been given the keys to The Flying Fig’s secret sauce cabinet.
When we listed our favourite reubens in the city and North Adelaide last year, we fell deeply for The Flying Fig’s kraut-heavy sandwich – a zingy number with plenty of saucy bite – and it landed at the #2 spot by weight: a monstrous 474.4g.
While experimentation should be the name of the game when designing your own home-made reuben, we asked The Flying Fig’s proprietor, Paul Serafin, for some advice to get us started.
Good ingredients are key, he says, and keeping it meat-heavy.
“We use a lot of meat, about 200 grams of meat, with Russian dressing, sauerkraut and some good cheese as well. But make sure you’ve got a good amount of meat.”
If you’ve abstained from the internet-wide phenomenon of baking your own bread, the café has plenty on offer in its retail zone, as well a range of accessories – from biscuits to booze.
You can find The Flying Fig at 161 Jeffcott Street, North Adelaide, operating from 7:30am ‘til 3:30pm Monday to Friday, 7:30am ‘til 3pm on Saturdays, and 8am ‘til 3:30pm on Sundays.