It's not often we make a change to an ingredient on the sandwiches at Zingerman's Deli. And when the ingredient is critical, it's serious business.
Take sauerkraut. A couple years back a fantastic locally-made sauerkraut from The Brinery appeared to challenge our two-and-a-half decade old supplier. Before it could make it on our Reuben, there were months of discussions, high level summits and tastings.
That was for saurkraut, which only goes on a handful of sandwiches. You can imagine what happened when we changed one of our mustard suppliers to Famous Kream. It was an epic big deal. But it happened and, in the words of Deli managing partner Rick Strutz, “I think its phenomenal. It’s the perfect balance of sweet and hot without being too much of either. It’s fantastic on sandwiches.”
Made in Northern Michigan, Famous Kream mustard is made with ground mustard seed, Michigan beet sugar, spices, vinegar, and a bit of egg. The egg gives the mustard a luscious, creamy texture. That texture makes it great for mixing into vinaigrettes or saucess. But I love using it just like our Deli does, on a sandwich.