It was with a severe, Sunday-morning, post last-night-of-the-tour, hangover that I was led by band-mates (and far better navigators) to the warm and welcoming Ground in Brighton. Had I the choice of a full english, or a sandwich-based equivalent, I most likely would have taken it. But, fortunately as it turns out, such options were not evident.
I opted, instead, for the New York Reuben, consisting of Grigliata Friulana (Sardinian herbed ham), Emmenthal, Sauerkraut, Gherkins with Russian Dressing on Campaillou, briefly toasted once assembled. Now, I’m a big fan of New York style-sandwiches, and this didn’t disappoint. As far as I’ve gathered, Reuben’s are more typically made with beef (either salt-beef or pastrami) but the ham was delicious, and was the star of the show. The accompaniments didn’t compete for attention, but set off the delicate ham’s herby-flavour beautifully.
The sarnie was so good, in fact, that it sent me on a mission to find a recipe for the bread – Campaillou – which proved trickier than you might think… You can read what I found here.
The coffee, Ground’s leading selling point, was also superb, my flat white not pulling any punches, and the staff were friendly and welcoming despite being rushed off their feet. To the owners: come to Bristol – please!