The Reuben sandwich, a symphony of savory flavors nestled between slices of toasted rye, is more than just a lunchtime staple. It’s a cultural icon, a culinary time capsule that transports us back to the bustling delis of early 20th-century America, evoking warmth, comfort, and a touch of playful rebellion.
Photo: TasteAtlas
The Reuben sandwich, a towering symphony of flavors nestled between slices of golden rye, is more than just a lunchtime staple. It’s a cultural icon, a culinary time capsule that transports us back to the bustling delis of early 20th-century America, evoking warmth, comfort, and a touch of playful rebellion. But its story begins even further back, weaving threads of Eastern European tradition, American ingenuity, and the shared love for hearty, satisfying food.
The Reuben draws its inspiration from the kitchens of Eastern Europe, brought to America by Jewish immigrants yearning for the familiar flavors of their homeland. Corned beef, a staple in Ashkenazi Jewish cuisine, was traditionally prepared by salting and curing brisket, a cut of beef often too tough for direct consumption. This preservation technique allowed families to stretch their food budgets and enjoy this savory meat throughout the year.
Regardless of its birthplace, the Reuben’s enduring appeal lies in its masterful combination of contrasting tastes and textures. The tangy sauerkraut cuts through the richness of the corned beef, while the melty Swiss cheese adds a creamy counterpoint. The rye bread, toasted to a golden crisp, provides a sturdy base, and the tangy Thousand Island dressing ties everything together with a zesty kick.
But the Reuben is more than just a satisfying sandwich. It is a symbol of cultural exchange and adaptation. It embodies the spirit of the American melting pot, where influences from across the globe blend seamlessly to create something entirely new and delicious. It’s a testament to the ingenuity of immigrants who brought their culinary traditions to America and enriched the nation’s food scene.
Photo: Brookfields
The Reuben’s legacy extends far beyond the confines of traditional delis. Today, it finds its way onto menus across the country, reimagined and reinvented in countless ways. Gourmet versions boast Wagyu beef and artisanal cheeses, while vegetarian takes swap corned beef for seitan or portobello mushrooms. Food trucks dish up Reuben burritos and quesadillas, proving the sandwich’s adaptability to contemporary palates.
So next time you bite into a juicy Reuben, savor the symphony of flavors dancing on your tongue. Remember, this seemingly simple sandwich holds within it a story of immigration, cultural fusion, and culinary innovation. It’s a testament to the human spirit’s ability to create something delectable from unexpected ingredients, just like the early deli chefs and adventurous poker players who gave us the Reuben. And who knows, maybe your next bite will inspire your own culinary creation, adding another chapter to the ever-evolving story of this iconic American dish.
A regional tour of America’s iconic sandwich
The Reuben sandwich, a towering masterpiece of corned beef, sauerkraut, Swiss cheese, Russian dressing, and toasted rye bread, is an American classic. But just like the diverse tapestry of the United States itself, the Reuben takes on different flavors and personalities as it travels across the country. From the East Coast’s classic deli-style Reuben to the West Coast’s veggie-forward take, let’s embark on a culinary journey to explore the many faces of this iconic sandwich.
East Coast: The OG Reuben
The East Coast, where the Reuben is believed to have originated, lays claim to the original and arguably the most traditional version. Here, the Reuben is a no-frills affair, piled high with thinly sliced corned beef, tangy sauerkraut, melty Swiss cheese, and a creamy dollop of Russian dressing. All this goodness is sandwiched between thick slices of toasted rye bread, creating a symphony of textures and flavors that is both satisfying and nostalgic.
Photo: Omaha
Midwest: Reuben royalty
The Midwest takes the Reuben seriously, elevating it to a level of royalty. In Nebraska, where the Blackstone Hotel’s “Reuben Special” won the National Sandwich Idea Contest in 1956, the sandwich is a local legend. Here, you’ll find Reubens made with thick-cut, hand-carved corned beef and homemade Russian dressing, served on toasted pumpernickel bread for a slightly sweeter twist.
South: A touch of Dixie
The South infuses the Reuben with its signature warmth and hospitality. In New Orleans, the Reuben gets a Cajun makeover, with spicy tasso ham replacing the corned beef and remoulade sauce taking the place of Russian dressing. Further south, in Georgia, pimento cheese joins the party, adding a creamy, cheesy layer to the classic combination.
West Coast: Veggie revolution
The West Coast puts its own healthy spin on the Reuben, catering to vegetarian and vegan diners. In California, portobello mushrooms or seitan marinated in smoky spices often stand in for corned beef, while vegan mayo or cashew cream sauces replace the Russian dressing. The result is a Reuben that’s just as satisfying and flavorful but without the meat.
Photo: Serious Eats
The Reuben’s popularity has even crossed international borders. In Canada, Montreal-style smoked meat takes center stage in the Reuben, while in Ireland, Guinness-braised corned beef adds a unique depth of flavor.
No matter where you find it, the Reuben is a testament to the adaptability and creativity of American cuisine. It’s a sandwich that brings people together, offering a delicious bite of comfort and community, regardless of region or dietary preferences. So, the next time you order a Reuben, take a moment to appreciate its rich history and the many ways it has been reimagined across the country. You might just discover your new favorite variation!