As far as I’m concerned, the be-all, end-all, is the marble rye at Bluff View Bakery. A few options for getting it:
At the bakery itself, open 12-5 every day. Be forewarned, though: often times they run out of marble rye.
At the Sunday Market. Their booth is typically located in the front portion of the Pavillion, on the left-hand side.
As a special order. You can always call the bakery and place a special order for pickup, even if it’s only a loaf or two. Since it freezes like a charm, you can just order some to have around, which allows you to avoid any uncertainty about availability.
Mayo: I like Sir Kinsington’s, which is available at Whole Foods, but any plant mayo will do!
Ketchup: Feel free to get as fancy or as non-fancy as you want, because it probably won’t make a difference. I use the Whole Foods store brand.
Tofu: Any brand of extra firm tofu will work great! Don’t bother to get pre-pressed tofu, or to press the tofu yourself — it will get too chewy if you do.
Seitan: In this case we tried the ‘filets’ from BE-Hive seitan, which I grabbed at Whole Foods — but whichever seitan you prefer will do great.
Sauerkraut: I like the Whole Foods store brand, because you get a lot of good-tasting kraut in a really good-sized reusable jar. I do caution against krauts that have really crunchy/chunky cabbage pieces, because that will harm the structural integrity of the sandwich. As we discussed, an opened jar of kraut should keep well in the fridge for maybe two weeks, but ditch anything that has an ‘off’ smell. If it’s unopened, though, you’re good for ages.
Kimchi: If you liked the kimchi variation, the brand we used was wildbrine (Korean style). Some kimchi I’ve tried have had VERY large and difficult to chew pieces, so those will need to get chopped first before being added to your sandwich. Also double check that no fish ingredients, which are a common component of traditional kimchi, are in the version you pick up.
Cheese: If you’re a fan of a cheesy reuben, the types we tried in class were Violife mozz (the shreds) and provolone (the slices). They’re both available at Whole Foods, and likely at Earth Fare, maybe at Publix as well.
Miyoko’s butter is not the cheapest, but it will make your life so much simpler by (1) grilling up great, and (2) not melting while you have it sitting out during sandwich prep/cooking. Since it’s only used to smear across the top and bottom of the bread, one brick of Miyoko’s can last you through a boatload of sandwiches.
I find it at Whole Foods and will grab a couple at a time so that I don’t have to worry about being caught empty-handed (it keeps great in the freezer until you’re ready to defrost and use it).
I like putting a dill pickle spear on the side, but in a pickle-less pinch I’ve used a dollop of extra sauerkraut, too. It’s just kinda nice to have something acidic to reset your tongue between creamy bites.