|Prep: 5 minutes
Cooking: 10 minutes
The Reuben or Reuben sandwich is a grilled or toasted sandwich made with corned beef, sauerkraut, Swiss cheese, and Russian dressing. It is typically made with rye bread though originally it may have been served on pumpernickel bread.
The origins of the Reuben are contested. One account holds that Reuben Kulakofsky (sometimes spelled Reubin), a grocer from Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky's weekly poker game held in the Blackstone Hotel from ca.1920–1935. The participants, who nicknamed themselves "the committee," included the hotel's owner, Charles Schimmel.The sandwich first gained local fame when Schimmel put it on the Blackstone's lunch menu.
- Combine the sauerkraut, onion, and parsley.
- Spread the dressing on two slices bread.
- Pile layers of corned beef, cheese, and sauerkraut mixture on one slice.
- Add second slice of bread.
- Butter the outside of the bread.
- Grill until lightly browned, roughly 5–10 minutes.
Notes, tips, and variations edit
- The Reuben has a "sister" sandwich, the Rachel, which is made with pastrami or turkey in place of corned beef (and sometimes coleslaw in place of sauerkraut).
- A Georgia Reuben is a Reuben made with turkey and coleslaw instead of sauerkraut.
- A Reuben served in a Jewish delicatessen would not contain cheese or butter, as dietary laws forbid meat and dairy in the same dish.