Schnitz Deli  seemed to be a local favorite with good sized portions and moderate prices.  It’s an old-school deli where you line up along the meat, cheese counter to place your order.  They did a steady to go order business also.  Lots of sandwich combos are in a numbered format but you can also order it your own way or by the pound.  They say the Reuben is the most popular, estimating they go through 300-400 pounds of corned beef and 100 pounds of pastrami a week.  The bread is from Schnitz Bakery that is close by.  The sandwiches come in half or full size with half sandwiches the same size but with half the meat.  Most of the sandwiches charged an extra dollar to go to full – to me that was a no-brainer.  Inside are scattered tables with extra condiments at the order counter, as is the drink dispenser.  The interior room opens into the “Common Ground Coffee House” space,   There were some fun decorations on the walls along with windows that looked out to the street.  It wan’t the best deli sandwich I’ve ever had but certainly good enough for me to go again if I’m in the area and I hope you’ll visit too.

Set-Up

Food

The #2 Schnitzel Reuben contained corned beef, swiss, kraut and 1000 Island on grilled rye.  It was nicely stuffed and well distributed with each side having all the ingedients.  The kraut was on the wet side so the sandwich was a bit drippy, but they had plenty of napkins on the table.  It was a good balance and wonderful melding of flavors.  I can see why it’s a favorite here.

The #8 Schnitzel Club was made with smoked turkey, bacon, lettuce, tomato and mayo on grilled sourdough white bread.  My husband liked the sandwich a lot especially the really fresh bread that had been lightly toasted on the griddle.  This is notable in that it means the bread stays crunchy the whole time and doens’t lose its crispyness as it cools.  The proportions were good with plenty of moist turkey.  The only thing he’d change was to add extra bacon, otherwise it was simple yet really good.