There are a lot of great sandwiches in Milwaukee. But I may have found one that blows away just about every other sumptuous creation you’ve ever eaten. And it’s arrived just in time for St. Patrick’s Day.
"Our favorite sandwich has officially joined forces with our favorite beer," notes an article this week at Foodbeast.com, "And it is completely, utterly breathtaking."
The accolades are pointed toward the Pabst Blue Reuben, a monstrous masterpiece comprised of a classic Reuben sandwich – complete with corned beef, gooey Swiss cheese, saurkraut and dressing – that’s been fancied up with a PBR batter and deep fried into a glorious golden oblivion.
The sandwich, declared to be "your formula for eternal happiness," just happens to originate right here in Milwaukee, thanks to the deft hands and (always amusingly twisted) brain of Nick Chipman. Known better in the food blogging world as the guy behind Dude Foods, Chipman has created a web site filled with outrageous and often delicious creations that tend to push the envelope when it comes to both caloric intake and practicality.
Chipman is no stranger to deep fried foods. In fact, a few years back he appeared on an episode of Destination America’s "Deep Fried Masters" where he served up deep fried lasagne and deep fried deviled eggs in an effort to be crowned Deep Fried Master. He’s also whipped up a series of popular creations including deep fried bacon wrapped peanut butter balls and a deep fried scrambled egg bun burger. Earlier this year, he also won our Steinhafel’s Dine In & Win Big recipe contest with his pizza stuffed biscuits.
And while tomato soup stuffed grilled cheese balls sound pretty good on a cold windy day like today, I’m pretty sure if you made me a Pabst Blue Reuben, I’d be yours forever.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
