The Reuben sandwich is a popular deli sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing grilled between slices of rye bread. While it has become an iconic American sandwich, the origins of the Reuben are disputed with claims that it was invented in New York and Iowa. This leads to the question – is the Reuben sandwich actually an Irish thing?
What is a Reuben Sandwich?
A Reuben sandwich is made up of the following ingredients stacked between two slices of grilled rye bread:
- Thinly sliced corned beef
- Swiss cheese
- Sauerkraut
- Russian or Thousand Island dressing
The flavors of the salty corned beef, melted Swiss cheese, tangy sauerkraut, and creamy dressing combine into a delicious sandwich. The rye bread adds a distinctive flavor and texture. While traditional recipes call for grilling the sandwich, variants can also be made by simply toasting the bread in a pan with butter.
Where did the Reuben sandwich originate?
While this iconic sandwich bears a classically Jewish name (Reuben), its origins are disputed between New York City and Omaha, Nebraska in the early 1900s:
New York Origins
One account credits Reuben Kulakofsky, the owner of the Blackstone Hotel in New York, with inventing the sandwich for a weekly poker game around 1914. As the story goes, Kulakofsky put together a late-night snack for his poker buddies using ingredients he had on hand in the hotel kitchen. The concoction was a hit, and it became known as the “Reuben special.”
Omaha Origins
The other widely told origin story attributes the Reuben to Fern Snider of Omaha, Nebraska. As former chambermaid of the Blackstone Hotel, Snider supposedly invented the sandwich in the 1920s and later brought the recipe to her own sandwich shop.
The Reuben was said to be named after her son Reuben Kranzler. According to proponents of this version, the sandwich was later falsely attributed to New York due to the restaurant owner Reuben Kulakofsky.
So while the true inventor may never be known for certain, the ingredients were certainly on hand in both 1920s New York delicatessens and Omaha sandwich shops.
Relationship to Irish and Jewish culture
Despite debates around its specific origin, the Reuben does have clear connections to Irish and Jewish culture through its key ingredients:
Corned Beef
Corned beef brisket has long been associated with Irish-American cooking. “Corned” refers to the large salt grains historically used to cure the beef. While today’s corned beef is usually cured with a brine solution, the name stuck. The Irish began curing their beef with salt to preserve it – creating what became corned beef.
The Irish brought corned beef with them to America, where it became strongly associated with Irish-American culture and St. Patrick’s Day. So while the Reuben’s origins may not be Irish, the incorporation of corned beef connects it to Irish cuisine.
Rye Bread
The use of rye bread adds Jewish influences. Rye has historically been an important grain in Eastern European Jewish communities. Jewish rye breads like pumpernickel use starters to give them their distinctive flavor. Rye bread was readily available in New York City and Omaha delis, making it a natural choice for the Reuben sandwich.
Pastrami vs Corned Beef
Though corned beef is the most iconic Reuben filling today, pastrami is also sometimes substituted. Pastrami has more direct Jewish origins – descending from Romanian and Turkish dried meats that were adapted by Jewish communities. Both pastrami Reubens and corned beef Reubens have their advocates in the deli community.
Reuben Sandwich Variations
While the classic ingredients of corned beef, Swiss, sauerkraut, and Russian dressing on rye make a standard Reuben, the sandwich has also spawned many variations over the years. Some add their own cultural flavores, while others contain just enough changes to generate a new name.
The Rachel
The Rachel swaps the corned beef for pastrami and coleslaw for the sauerkraut. While the origins of this variant are poorly documented, it is commonly accepted to be named after Reuben’s hypothetical wife Rachel. Due to the sauerkraut swap, it lacks the Germanic influences of the Reuben and ends up with more Jewish deli flavors from the pastrami and coleslaw.
The Turkey Reuben
As a lighter alternative to the high-fat corned beef, turkey Reubens use sliced turkey breast. Turkey pastrami may also be used for an extra dose of flavor. The turkey makes it a lower-calorie sandwich, while preserving the other flavors of the Reuben.
The Croque Monsieur Reuben Twist
This mash-up of a French classic and the Reuben was created by renowned chef Mario Batali. It uses the standard Reuben base of rye bread, Russian dressing, and sauerkraut – but with ham and Gruyere cheese in place of the corned beef and Swiss. The blend of French ham and cheese with Germanic sauerkraut make for an upscale European twist on the Reuben tradition.
The Ed Reuben
Named after hockey great Ed Belfour, this Canadian take on the Reuben adds bacon and substitutes Montreal smoked meat for the corned beef. Montreal smoked meat is another heavily salted and spiced cured beef like pastrami. The bacon adds crunch and smoky Canadian bacon flavor to balance the Montreal meat’s heaviness.
West Coast Reuben
Some West Coast versions ditch the sauerkraut and corned beef for coleslaw and grass-fed roast beef. The healthy, locally-sourced organic ingredients give it a California cuisine spin. The roast beef brings a note of French influences, harkening back to the Croque Monsieur reinterpretation.
Vegan Reuben
Vegans and vegetarians can get in on the Reuben action too. Vegan versions substitute plant-based “meats” like tempeh or seitan for the corned beef. Plant-based sauerkraut, vegan Russian dressing, vegan cheese, and rye bread come together for the classic flavors. This meatless take showcases how veggie cooking has come a long way.
The Reuben’s Rise to Fame
While the early history of the Reuben sandwich is unclear, it is well documented how it grew from an obscure deli special into a nationally recognized sandwich icon.
The Arnold Reuben Legend
According to Reuben’s Deli in New York, Arnold Reuben perfected the sandwich around the late 1920s after receiving the recipe from a friend. He then began serving the Arnold Bennett sandwich (named for the famous actor) at his deli. It later came to be called simply the Reuben once people assumed the name referred to Arnold Reuben himself.
This story, though unverified, helped cement Reuben’s Deli as the original home of the sandwich. The restaurant’s role in popularizing the Reuben gave credibility to the New York origins.
The Reuben’s Road to Fame
While the Reuben likely emerged in the early 1900s, it remained an obscure regional deli item for decades. Its rise to nationwide prominence began in the 1960s and 70s:
- A 1966 New York Times article references the Reuben sandwich, indicating it had already gained notoriety in New York.
- In a 1968 Gourmet Magazine article, the Reuben was called an “all-American classic.”
- By the 1970s, the Reuben began appearing on menus across the United States.
- In 1972, Omaha businessmen held the first Reuben sandwich eating contest, bringing more recognition to the sandwich.
So within just a decade, the Reuben went from a little-known deli specialty to a nationwide sensation. The rest is sandwich history.
Pop Culture Status
The Reuben went on to become ingrained in American and pop culture over the coming decades:
- The famous “Luther Burger” from the 2004 Boondocks comic strip combined elements of a Reuben with a cheeseburger.
- A memorable scene in the 2011 hit comedy Bridesmaids showed the characters enjoying a Reuben sandwich lunch.
- On an episode of The Simpsons, Homer Simpson creates a disastrous sandwich he dubs “The Reason Anything Exists,” inspired by the Reuben.
- In a 2014 Family Guy episode, Peter Griffin sings an over-the-top ode to the Reuben sandwich set to the tune of Dion’s classic song “Runaround Sue.”
Its cameos across movies, cartoons, and sitcoms demonstrates the Reuben’s lasting place in Americana.
The Reuben Sandwich Today
The Reuben remains a popular sandwich choice on deli menus and restaurants across America today. Here are some interesting facts about the Reuben in the modern world:
National Reuben Sandwich Day
March 14th is designated as National Reuben Sandwich Day. The food holiday is observed by restaurants offering Reuben specials and deals. Corned beef sales also spike around this March holiday.
Ingredients and Preparation
| Ingredient | Amount |
|---|---|
| Sliced corned beef | 3-5 ounces |
| Sliced Swiss cheese | 2-3 slices |
| Sauerkraut | 1/3 – 1/2 cup |
| Thousand Island or Russian dressing | 1-3 tablespoons |
| Sliced rye bread | 2 slices |
Most delis and sandwich shops butter the rye bread slices and grill the assembled sandwich in a panini press or griddle. Grilling allows the cheese to melt and the bread to become nicely toasted.
Nutrition Information
The traditional Reuben packs a caloric punch with about 700 calories. It also contains about 36 grams of fat and over 3000 milligrams of sodium. Lower calorie options can be made with turkey instead of corned beef and lighter Russian dressing.
Cost
Given the labor involved in assembling a Reuben and the premium ingredients like corned beef, it is not a cheap sandwich. Expect to pay around $12 to $16 for a restaurant Reuben sandwich. Pre-packaged versions are available for home preparation at around $8 to $10.
Conclusion
While the Reuben’s exact origins may be obscure, its evolution into an American classic is undeniable. The sandwiches cultural blend mirrors America’s melting pot, combining Irish-American corned beef, Jewish influences from the rye bread, pastrami and sauerkraut, and general deli traditions. Over 100 years after its murky beginnings, the Reuben sandwich remains a menu staple and cultural icon.