Did you see the recent Instagram takeover from the master sandwich-crafters at San Francisco sammie heavens Rye Project and Deli Board? Good! Did you salivate the whole time? Us too. Things got messy, and that’s okay. Check out this bonus recipe from chef-owner Adam Mesnick, whose Cleveland roots run deep. Deep-fried, that is. Seek out Cleveland Stadium mustard at all costs, then fire up the fryer. 

Sauerkraut balls are really a Cleveland thing — I have never seen them anywhere else, and they are definitely a favorite of mine. I bussed tables when I was a kid, at restaurant called the Beach Wood Pub, and I totally tie this dish to that spot. This recipe is a spin on their version, but these are premium, because we use the best corned beef we can. It’s only a special on our menu (because they are super-special). A tip for the home cook: Pull out the Fry Daddy.