The Reuben sandwich, a delectable combination of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, grilled to perfection between slices of rye bread, has been a staple of American cuisine for nearly a century. However, the origins of this beloved dish have long been shrouded in mystery, with several establishments claiming to be its birthplace. In this article, we will delve into the history of the Reuben sandwich, exploring the various theories and legends surrounding its creation, and attempt to uncover the truth behind this gastronomic enigma.
The Omaha Connection: Arnold Reuben’s Claim to Fame
One of the most widely-accepted stories behind the Reuben’s origins dates back to the 1920s in Omaha, Nebraska. According to this narrative, the sandwich was created by Arnold Reuben, a German-American restaurateur who owned a delicatessen in downtown Omaha. Reuben allegedly crafted the dish as a specialty item for his menu, catering to the tastes of his predominantly Jewish clientele.
The story goes that Reuben’s original recipe consisted of thinly sliced corned beef, sauerkraut, and Swiss cheese, served on rye bread with a side of Thousand Island dressing. The sandwich quickly gained popularity among locals and visitors alike, and soon, Reuben’s Delicatessen became a hotspot for foodies and celebrities.
However, some food historians have questioned the validity of this claim, suggesting that Reuben may have borrowed the idea from another establishment or chef. Despite these doubts, Arnold Reuben’s contribution to the sandwich’s popularity cannot be overstated, and his deli remains a revered institution in Omaha to this day.
The New York Alternative: Reuben’s Restaurant and the Birth of a Legend
Another theory suggests that the Reuben sandwich was actually created in New York City, at a restaurant called Reuben’s, which was owned by Arnold Reuben’s nephew, also named Reuben. This Reuben’s Restaurant, located on 58th Street in Manhattan, was a popular gathering spot for show business personalities and politicians in the 1920s and 1930s.
According to this account, the Reuben sandwich was invented by the restaurant’s chef, who created the dish as a specialty item for the menu. The recipe was allegedly inspired by the classic combination of corned beef and sauerkraut, which was a staple of Jewish delis throughout the city.
While this theory is plausible, it is essential to note that there is no concrete evidence to support the claim that Reuben’s Restaurant in New York City was the birthplace of the Reuben sandwich. Nevertheless, the restaurant’s association with the dish has contributed to its enduring popularity in the Big Apple.
The Blackstone Hotel: A Third Contender Emerges
In recent years, a new contender has emerged in the debate over the Reuben sandwich’s origins. The Blackstone Hotel in Omaha, Nebraska, has claimed to be the true birthplace of the dish, citing a recipe created by the hotel’s chef in the 1920s.
According to the hotel’s account, the Reuben sandwich was invented by Chef Charles Schimmel, who worked at the Blackstone’s dining room during the 1920s. Schimmel allegedly created the dish as a specialty item for the hotel’s menu, using a combination of corned beef, sauerkraut, and Swiss cheese, served on rye bread with a side of Thousand Island dressing.
While this claim is intriguing, it is essential to note that there is limited evidence to support the Blackstone Hotel’s assertion. Nevertheless, the hotel’s association with the Reuben sandwich has contributed to its enduring popularity in Omaha.
A Recipe for Success: The Evolution of the Reuben Sandwich
Regardless of its true origins, the Reuben sandwich has undergone significant transformations over the years, with various chefs and restaurants putting their own spin on the classic recipe. Some popular variations include:
- The Rachel: A variation of the Reuben sandwich that substitutes pastrami for corned beef and coleslaw for sauerkraut.
- The Reuben Dog: A hot dog topped with corned beef, sauerkraut, and Swiss cheese, served on a rye bun.
- The Veggie Reuben: A vegetarian version of the sandwich that substitutes grilled vegetables for corned beef.
These creative variations have helped to keep the Reuben sandwich relevant and exciting, even as culinary trends come and go.
Conclusion: The Reuben Riddle Remains Unsolved
Despite our best efforts to unravel the mystery of the Reuben sandwich’s origins, the truth remains elusive. While Arnold Reuben’s Delicatessen in Omaha, Reuben’s Restaurant in New York City, and the Blackstone Hotel in Omaha all have compelling claims, there is no concrete evidence to support any one theory.
Ultimately, the true origins of the Reuben sandwich may be lost to history, leaving us to appreciate the dish for its enduring popularity and versatility. Whether you’re a traditionalist who sticks to the classic recipe or an adventurous foodie who enjoys experimenting with new variations, the Reuben sandwich is sure to remain a beloved favorite for generations to come.
| Establishment | Location | Claim to Fame |
|---|---|---|
| Arnold Reuben’s Delicatessen | Omaha, Nebraska | Alleged birthplace of the Reuben sandwich |
| Reuben’s Restaurant | New York City, New York | Possible birthplace of the Reuben sandwich |
| The Blackstone Hotel | Omaha, Nebraska | Claims to be the true birthplace of the Reuben sandwich |
In conclusion, the Reuben sandwich remains an enigmatic figure in the world of culinary history, with its true origins shrouded in mystery. While we may never know the truth behind this beloved dish, its enduring popularity is a testament to the power of food to bring people together and transcend time and place.
What is a Reuben sandwich?
A Reuben sandwich is a type of sandwich that typically consists of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, grilled between slices of rye bread. The combination of flavors and textures in a Reuben sandwich has made it a beloved dish around the world.
The ingredients in a Reuben sandwich are carefully chosen to complement each other. The corned beef provides a salty, meaty flavor, while the sauerkraut adds a tangy, slightly sour taste. The Swiss cheese melts and binds the ingredients together, and the Thousand Island dressing adds a creamy, slightly sweet element to the sandwich.
Who is credited with inventing the Reuben sandwich?
The origin of the Reuben sandwich is often attributed to Arnold Reuben, a German-American restaurateur who owned a deli in New York City in the early 20th century. According to legend, Reuben created the sandwich in the 1920s as a specialty item for his restaurant.
However, some food historians argue that the Reuben sandwich may have been invented by Reuben Kulakofsky, a Lithuanian-born grocer who lived in Omaha, Nebraska. Kulakofsky allegedly created the sandwich in the 1920s or 1930s, and it became a popular item at a local hotel where he would often eat.
What is the difference between a Reuben and a Rachel?
A Rachel sandwich is a variation of the Reuben sandwich that substitutes pastrami for the corned beef. The Rachel is often served with the same ingredients as a Reuben, including sauerkraut, Swiss cheese, and Thousand Island dressing, but the use of pastrami gives it a slightly different flavor profile.
While some people use the terms “Reuben” and “Rachel” interchangeably, they are technically different sandwiches. The Rachel is often considered a more modern variation of the Reuben, and it is not as widely recognized as the original Reuben sandwich.
Is the Reuben sandwich a traditional Jewish dish?
The Reuben sandwich is often associated with Jewish deli cuisine, but it is not a traditional Jewish dish in the classical sense. The ingredients in a Reuben sandwich, such as corned beef and sauerkraut, are commonly used in Jewish cooking, but the specific combination of ingredients in a Reuben is not typically found in traditional Jewish recipes.
However, the Reuben sandwich has become a staple of Jewish deli cuisine in the United States, and it is often served at Jewish restaurants and delis around the country. The sandwich’s popularity in Jewish cuisine is likely due to the fact that many of the ingredients are familiar to Jewish cooks and diners.
How do you make a Reuben sandwich?
To make a Reuben sandwich, start by buttering two slices of rye bread. Then, layer the ingredients in the following order: corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing. Place the second slice of bread on top of the filling, and grill the sandwich in a pan or skillet until the bread is toasted and the cheese is melted.
It’s also possible to make a Reuben sandwich in a panini press or under the broiler. Regardless of the method, the key to making a great Reuben sandwich is to use high-quality ingredients and to cook the sandwich until the cheese is melted and the bread is crispy.
Can you make a vegetarian version of the Reuben sandwich?
Yes, it is possible to make a vegetarian version of the Reuben sandwich. One common substitution is to use marinated and grilled portobello mushrooms instead of corned beef. The mushrooms can be marinated in a mixture of soy sauce, vinegar, and spices to give them a meaty flavor.
Another option is to use a vegetarian corned beef substitute, such as seitan or tempeh. These ingredients can be marinated and cooked in a way that mimics the flavor and texture of corned beef. Regardless of the substitution, the key to making a great vegetarian Reuben is to use high-quality ingredients and to cook the sandwich until the cheese is melted and the bread is crispy.
Is the Reuben sandwich a healthy food option?
The Reuben sandwich is not typically considered a healthy food option. The ingredients in a traditional Reuben sandwich, including corned beef, sauerkraut, and Swiss cheese, are high in fat, salt, and calories. Additionally, the Thousand Island dressing adds a significant amount of sugar and calories to the sandwich.
However, it is possible to make a healthier version of the Reuben sandwich by using lower-fat ingredients and reducing the amount of dressing used. For example, you could use leaner corned beef or substitute the Swiss cheese with a lower-fat alternative. Additionally, using a lighter hand when applying the Thousand Island dressing can help reduce the calorie count of the sandwich.