The Classic Reuben Sandwich: A Timeless Deli Favorite
The Reuben sandwich is a legendary American deli favorite that has stood the test of time. This mouthwatering combination of corned beef, Swiss cheese, sauerkraut, and Russian dressing, all grilled between slices of rye bread, has won the hearts of sandwich lovers for generations. Whether served in a New York deli or made at home, the Reuben sandwich continues to be a go-to comfort food.
But where did this delicious sandwich originate? What makes the perfect Reuben? And how can you recreate this classic at home? This article will explore the history, ingredients, variations, and cooking techniques that make the Reuben a timeless deli favorite.
The History of the Reuben Sandwich
The origins of the Reuben sandwich are widely debated, with two popular theories:
1. The Omaha, Nebraska Theory
One story claims that the Reuben sandwich was created in the 1920s by Reuben Kulakofsky, a grocer in Omaha, Nebraska. Kulakofsky regularly played poker at the Blackstone Hotel, where he supposedly requested a sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. The hotel’s chef, Bernard Schimmel, prepared it, and the sandwich quickly gained popularity. It later appeared on the hotel’s menu and spread nationwide.
2. The New York Deli Theory
Another version credits the sandwich’s creation to Arnold Reuben, the owner of Reuben’s Delicatessen in New York City. According to this theory, Arnold Reuben made a sandwich for a hungry actress in 1914, combining rye bread, corned beef, sauerkraut, Swiss cheese, and Russian dressing. This account is supported by food historians who believe that the Reuben originated in New York’s thriving deli culture.
Regardless of its true origins, the Reuben sandwich became a deli staple, beloved for its rich, tangy, and savory flavors.
Ingredients of a Classic Reuben Sandwich
A traditional Reuben sandwich includes the following key ingredients:
1. Corned Beef
The star of the Reuben sandwich is corned beef, a salt-cured beef brisket that is slow-cooked until tender. Its rich, savory flavor pairs perfectly with the tangy sauerkraut and creamy dressing.
2. Swiss Cheese
Mild, nutty, and slightly sweet, Swiss cheese melts beautifully, adding a creamy texture to the sandwich.
3. Sauerkraut
Fermented cabbage known as sauerkraut gives the Reuben its signature tangy flavor. It also adds a slight crunch, balancing the sandwich’s textures.
4. Russian Dressing
A creamy, slightly spicy condiment, Russian dressing is made with mayonnaise, ketchup, horseradish, and Worcestershire sauce. It enhances the sandwich’s flavor with a hint of sweetness and spice.
5. Rye Bread
The foundation of the Reuben is rye bread, known for its earthy and slightly sour flavor. It provides a sturdy base that crisps up beautifully when grilled.
6. Butter
Butter is used to grill the sandwich, giving it a golden, crispy crust.
How to Make the Perfect Reuben Sandwich
Follow these simple steps to create the ultimate Reuben sandwich at home:
Ingredients:
- 2 slices of rye bread
- 3-4 oz corned beef, thinly sliced
- 2 slices Swiss cheese
- 1/3 cup sauerkraut, drained
- 2 tbsp Russian dressing
- 1 tbsp butter
Instructions:
- Prepare the ingredients – Drain the sauerkraut and pat it dry with a paper towel to prevent the sandwich from becoming soggy.
- Butter the bread – Spread butter on one side of each slice of rye bread.
- Assemble the sandwich – Place one slice of bread, butter-side down, in a skillet. Layer with Swiss cheese, corned beef, sauerkraut, and Russian dressing. Top with another slice of Swiss cheese and the second slice of bread, butter-side up.
- Grill the sandwich – Cook over medium heat for 3-5 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted.
- Serve hot – Slice the sandwich in half and enjoy!
Variations of the Reuben Sandwich
The classic Reuben has inspired several variations, including:
1. Rachel Sandwich
The Rachel sandwich swaps out corned beef for turkey and replaces sauerkraut with coleslaw, creating a lighter, sweeter alternative.
2. Vegetarian Reuben
For a meat-free option, grilled mushrooms or tempeh can replace corned beef while keeping the same classic flavors.
3. Reuben Casserole
Instead of a sandwich, the Reuben casserole layers all the ingredients in a baking dish and bakes them together for a unique twist.
4. Reuben Egg Rolls
A modern fusion dish, Reuben egg rolls wrap the classic ingredients in an egg roll wrapper and deep-fry them until crispy.
The Best Sides to Serve with a Reuben Sandwich
Pair your Reuben with these delicious side dishes:
- Potato chips – A crunchy contrast to the sandwich’s softness.
- Pickles – Their briny flavor complements the richness of the sandwich.
- French fries – A classic and satisfying side.
- Coleslaw – A refreshing and creamy accompaniment.
- Tomato soup – A warm and comforting pairing.
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Conclusion
The Reuben sandwich is more than just a deli staple—it’s a symbol of culinary tradition, blending savory corned beef, melty Swiss cheese, tangy sauerkraut, and creamy Russian dressing between crispy rye bread. Whether enjoyed at a classic New York deli or made at home, the Reuben continues to delight sandwich lovers worldwide.
With its fascinating history, delicious variations, and easy preparation, the Reuben sandwich remains a timeless deli favorite that never goes out of style.
FAQs
1. What is the difference between a Reuben and a Rachel sandwich?
A Reuben is made with corned beef and sauerkraut, while a Rachel uses turkey and coleslaw.
2. Can I use pastrami instead of corned beef?
Yes! Pastrami adds a smokier flavor, creating a delicious twist on the classic Reuben.
3. What kind of bread is best for a Reuben sandwich?
Traditional rye bread is the best choice, but pumpernickel also works well.
4. Can I make a Reuben sandwich without sauerkraut?
Yes, but it will lose some of its tangy flavor. Try using coleslaw as a substitute.
5. Is a Reuben sandwich grilled or toasted?
A Reuben is grilled, which gives it a crispy, buttery crust and melty cheese.
6. What cheese can I use instead of Swiss?
If you don’t like Swiss cheese, try Provolone or Gruyère.
7. How do I keep my Reuben sandwich from getting soggy?
Drain the sauerkraut well and pat it dry before assembling your sandwich.
8. Can I make a Reuben in an air fryer?
Yes! Cook at 375°F for 6-8 minutes, flipping halfway through.
9. What sauce can I use instead of Russian dressing?
Thousand Island dressing is a great alternative.
10. Is a Reuben sandwich kosher?
No, because it mixes meat and dairy, which is not kosher.