Step into Cecil’s in St. Paul and you’ll taste why this Jewish-style deli has been a beloved neighborhood staple since 1949. House-baked breads, carefully sliced meats, and classic recipes collide in sandwiches that feel both nostalgic and new.
With a 4.7-star rating and a menu full of personality, this Highland Park icon proves that craftsmanship still matters. Come hungry—you’ll be thinking about these sandwiches tomorrow, and probably planning your next visit.
The Classic Reuben
Cecil’s Reuben is the sandwich that inspires out-of-towners to become regulars. Built on house-baked rye, it layers tender corned beef, Swiss, tangy sauerkraut, and a balanced Russian dressing, griddled to a caramelized edge.
Reviewers rave that it converts kraut skeptics with its harmony and crunch. Portion sizes satisfy without overwhelming, and the side options round out a quintessential deli experience. It’s the benchmark Reuben—carefully assembled, hot, and melty—delivering a perfect bite from first to last. One taste and you’ll understand its devoted following.
The Sasha (Pastrami, Egg & Swiss)
The Sasha is a fan favorite for good reason: smoky pastrami meets a gently fried egg and Swiss on a caraway-studded rye bun, finished with a zesty house sauce. Each bite is silky, peppery, and deeply savory, with the runny yolk tying everything together. It’s indulgent without being heavy, thanks to balanced seasoning and warm toastiness.
Locals call it perfection—brunch energy in deli form. Pair it with a half-sour pickle and a black coffee for maximum effect. If you’re torn between breakfast and lunch, the Sasha solves it deliciously.
Grilled Tuna Melt, Deli-Style
Cecil’s grilled tuna sandwich respects tradition: house-mixed tuna salad, lightly seasoned and creamy, pressed on fresh bread with melted cheese until golden. It’s comforting yet elevated by crisp edges and balanced richness.
Reviewers praise the clean flavor and satisfying texture—never soggy, always warm and toasty. Add a cup of soup for a classic combo; matzo ball or chicken noodle both sing alongside. The tuna melt’s strength is its restraint: quality ingredients and proper griddling make it memorable. For pescatarians or melt lovers, this is a must-order.
Veggie Reuben That Converts Skeptics
The Veggie Reuben at Cecil’s proves you don’t need meat to achieve deli greatness. Expect griddled rye, tangy sauerkraut, melted Swiss, and Russian dressing, often anchored by seasoned veggies that offer bite and body.
It delivers the same crunchy, creamy interplay as the classic, minus the corned beef. Guests call it a surprise standout—balanced, hearty, and deeply satisfying. If you’re sharing a table with vegetarians, this bridges preferences with zero compromise. Get it with coleslaw or chips to keep things crisp. It’s comfort and craft in one sandwich.
Pastrami On Rye, Purist’s Cut
For deli purists, Cecil’s pastrami on rye underscores the craft that’s kept this institution thriving since 1949. Peppery, tender pastrami is sliced to an ideal thickness, stacked on fresh rye with just enough mustard to brighten. No gimmicks, just balance: smoke, spice, and bread that holds its structure.
Reviews call it the best pastrami in decades, and it tastes like patience and pride. Pair with a half-sour or potato salad. It’s the kind of sandwich that makes time slow down—simple, honest, unforgettable.
Matzo Ball Soup + Half-Sandwich Combo
Balance your sandwich craving with Cecil’s beloved combo: a half-sandwich alongside matzo ball soup. The broth is clear, comforting, and deeply seasoned, cushioning a fluffy, tender matzo ball. Pair it with a half Reuben, turkey, or tuna to explore more menu breadth without overdoing it. It’s a dependable choice for lunch, especially on cool Minnesota days.
Reviewers love the value and pacing—warm soup first, then a focused sandwich hit. This combo captures the deli’s heart: tradition, hospitality, and smart portioning.
Bakery Add-On: Hamentaschen And Bars
No Cecil’s visit is complete without a sweet from the in-house bakery. Hamentaschen—triangular cookies with fruit fillings—share space with lemon bars, gooey bars, and rice crispy treats. Reviewers praise the freshness and variety, noting these desserts travel well for later snacking. The apple cobbler à la mode is an indulgent finish if you’re dining in.
Desserts underline the deli’s scratch-made ethos and make excellent gifts. Grab a few for the road; tomorrow-you will be grateful. Sandwiches may headline, but the bakery keeps you coming back.
Insider Tips: Hours, Price, And What To Order
Plan smart: Cecil’s is open daily 9 AM–8 PM, perfect for lunch, early dinner, or takeout. Most sandwiches land in the $10–20 range, a strong value for house-baked bread and generous portions. First-timers should try the Reuben or Sasha; pescatarians will love the grilled tuna; vegetarians, the Veggie Reuben. Add a pickle, soup, or a bakery treat for the full experience.
Friendly, efficient service keeps lines moving. Call ahead or check the website for specials and catering—this St. Paul institution handles cravings and crowds with ease.