Sandwich Report Card: Grouper Reuben
In the Gulf Coast region, 3 sandwiches go head-to-head for a chance to be the regional champ. The last of these is the Grouper Reuben from Skipper's Smokehouse. Get the facts on this contender and the recipe so you can make it at home.
Where to Find It:
910 Skipper Rd
Tampa, FL 33613
Thirty years ago 3 Air Force buddies who met while stationed in Alaska decided to buy this Tampa landmark. It was the opposite of the frozen tundra in which they had served. In the years since, Skipper's has grown from a small smokehouse takeout operation with a casual Sunday jam, to a full-service restaurant and much-loved purveyor of world-class music.
BITE Score Rating:
B (Bread)- Amazing flavor but it gets really soggy
I (Interior)- One of the most clever combinations and an homage to multiple Gulf Coast traditions
T (Taste)- Everything you love in a Reuben but a much lighter taste
E (Experience)- An amazing décor
Results: Defeated by Domilise's Shrimp Po' Boy
* 6 oz. filet of grouper
* 2 slices of marble rye bread
* Thousand Island dressing
* Slices of Swiss cheese
* 3 oz. sauerkraut
* Cajun seasoning (optional)
* Dip filet of grouper in melted butter and dredge in cajun blackfish seasoning.
* Place filet on hot flattop griddle for about 5 minutes and then flip over.
* Place slices of marble rye bread on flattop, top each with Thousand Island dressing and slices of Swiss cheese.
* Place sauerkraut on flattop.
* When the cheese is melted and the bread toasted, place filet on one slice of the bread.
* Top filet and the other slice of bread with warm sauerkraut.
* Remove sandwich from griddle, cut on a bias and plate with a pickle spear. Additional Cajun seasoning is optional and makes it a little spicy!