This week, I wrote a story for the Quad-City Times about the return of the VandeReuben, the oversized and legendary sandwich made at the Belgian Village Inn, which closed in 2014. 

Katie Manning, whose grandparents opened the landmark family-style restaurant in 1977, revived the VandeReuben with a twist. She makes the sandwiches cold -- chilled, not grilled -- and sells them to customers on Thursdays at the original eatery under the name Belgian Village To Go.

As Manning says, the VandeReuben craze has been overwhelming.

Today, I went over the Belgian Village Inn to ask customers (who were lined up) what they like about the VandeReuben, which is served on rye or raisin bread and packed with sauerkraut, corned beef, ham and Swiss cheese. I also asked -- because these sandwiches are huge -- how they eat them. (Hint: one customer says you "just go for it.")

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Watch the video to find out what some VandeReuben fans had to say. 

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