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, despite its widespread popularity, the origins of this beloved sandwich remain shrouded in mystery. Who created the Reuben sandwich? This question has sparked a long-standing debate among food historians and enthusiasts, with several individuals and establishments laying claim to its invention.
The Omaha Connection: Arnold Reuben’s Claim to Fame
One of the most widely recognized claims to the Reuben’s creation comes from Arnold Reuben, a German-American restaurateur who owned a deli in Omaha, Nebraska, in the early 20th century. According to Reuben’s own account, he created the sandwich in the 1920s as a specialty item for his restaurant, Reuben’s Delicatessen. The story goes that Reuben, who was known for his innovative approach to traditional Jewish cuisine, experimented with various ingredients until he landed on the winning combination of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing.
Reuben’s claim to the sandwich’s creation is supported by several sources, including a 1956 article in the Omaha World-Herald, which credits him with inventing the Reuben. Additionally, Reuben’s Delicatessen was a popular gathering spot for local politicians and businessmen, who allegedly helped spread the word about the sandwich’s deliciousness.
A Challenge to Reuben’s Claim: The New York Connection
However, not everyone is convinced that Arnold Reuben is the true creator of the Reuben sandwich. Some food historians argue that the sandwich actually originated in New York City, where a similar dish called the “Reuben’s Special” was served at Reuben’s Restaurant, a Jewish deli on 58th Street in Manhattan. This restaurant, which was owned by a different Reuben (Reuben Kulakofsky), allegedly served a sandwich made with corned beef, sauerkraut, and Swiss cheese, but without the Thousand Island dressing.
The New York connection is supported by a 1965 article in the New York Herald Tribune, which credits Reuben’s Restaurant with inventing the Reuben sandwich. Additionally, some food historians point out that the combination of corned beef, sauerkraut, and Swiss cheese was a common one in Jewish delis throughout New York City during the early 20th century, making it possible that the Reuben sandwich evolved independently of Arnold Reuben’s creation.
The Blackstone Hotel Connection: A Third Claimant Emerges
In recent years, a third claimant has emerged in the debate over the Reuben sandwich’s creation. The Blackstone Hotel in Omaha, Nebraska, which was a popular gathering spot for politicians and businessmen during the 1920s and 1930s, claims that its chef, Charles Schimmel, created the Reuben sandwich in the 1930s. According to the hotel’s account, Schimmel was tasked with creating a new sandwich to serve to the hotel’s guests, and he came up with the combination of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing that has become synonymous with the Reuben.
The Blackstone Hotel’s claim is supported by a 2006 article in the Omaha World-Herald, which credits Schimmel with inventing the Reuben sandwich. Additionally, the hotel has produced a menu from the 1930s that features a sandwich called the “Reuben,” which is described as a combination of corned beef, sauerkraut, and Swiss cheese.
A Gastronomic Detective Story: Unraveling the Mystery
So, who really created the Reuben sandwich? The answer, much like the sandwich itself, is a complex and multifaceted one. While Arnold Reuben’s claim is supported by several sources, the New York connection and the Blackstone Hotel’s claim cannot be dismissed outright.
One possible explanation is that the Reuben sandwich evolved independently in different parts of the country, with multiple individuals and establishments contributing to its development. This theory is supported by the fact that similar sandwiches were being served in Jewish delis throughout the United States during the early 20th century.
Another possibility is that the Reuben sandwich was created by a chef or restaurateur who has been lost to history. This theory is supported by the fact that many restaurants and delis during the early 20th century did not keep detailed records of their menus or recipes, making it difficult to track the origins of specific dishes.
A Recipe for Success: The Enduring Appeal of the Reuben Sandwich
Regardless of who actually created the Reuben sandwich, its enduring appeal is undeniable. The combination of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, grilled to perfection between slices of rye bread, is a match made in heaven. The sandwich’s popularity can be attributed to its unique flavor profile, which combines the salty, savory flavors of the corned beef and sauerkraut with the creamy, tangy flavors of the Swiss cheese and Thousand Island dressing.
The Reuben sandwich has also become a staple of American cuisine, with variations of the sandwich appearing on menus throughout the country. From classic delis to upscale restaurants, the Reuben sandwich remains a beloved favorite among foodies and casual diners alike.
| Reuben Sandwich Variations | Description |
|---|---|
| Classic Reuben | Corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, grilled on rye bread |
| Reuben Wrap | A wrap version of the classic Reuben, with corned beef, sauerkraut, and Swiss cheese wrapped in a tortilla |
| Veggie Reuben | A vegetarian version of the Reuben, with grilled portobello mushrooms or eggplant instead of corned beef |
Conclusion: The Reuben Riddle Remains Unsolved
The debate over the Reuben sandwich’s creation may never be fully resolved, but one thing is certain: this beloved sandwich has become an integral part of American cuisine. Whether you’re a fan of the classic Reuben or one of its many variations, there’s no denying the sandwich’s enduring appeal.
So the next time you bite into a Reuben sandwich, remember the rich history and controversy surrounding its creation. And who knows? You may just find yourself inspired to create your own variation of this gastronomic masterpiece.
In the end, the true creator of the Reuben sandwich may remain a mystery, but the sandwich itself will continue to delight and satisfy foodies for generations to come.
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 Reuben’s Delicatessen in New York City. However, there is another claimant to the invention, Reuben Kulakofsky, a Lithuanian-born grocer from Omaha, Nebraska. The true identity of the creator remains a topic of debate among food historians.
Despite the uncertainty, both Arnold Reuben and Reuben Kulakofsky have their own stories and evidence to support their claims. Arnold Reuben’s restaurant was a popular spot in the 1920s, and it’s possible that he created the sandwich as a specialty item for his menu. On the other hand, Reuben Kulakofsky’s claim is supported by a group of friends who allegedly witnessed him creating the sandwich in the 1920s.
What are the main ingredients of a classic Reuben sandwich?
A traditional Reuben sandwich consists of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, grilled between slices of rye bread. The combination of flavors and textures creates a unique and savory taste experience. The corned beef provides a tender and meaty base, while the sauerkraut adds a tangy and slightly sour element.
The Swiss cheese melts and binds the ingredients together, adding a creamy and rich texture. The Thousand Island dressing adds a sweet and tangy flavor, balancing out the other ingredients. The rye bread provides a sturdy base for the sandwich, holding everything together. When grilled, the bread becomes crispy and golden, adding a satisfying crunch to the sandwich.
How did the Reuben sandwich become a popular dish?
The Reuben sandwich gained popularity in the mid-20th century, particularly in the United States. Its rise to fame can be attributed to the growing popularity of delis and diners, which often featured the sandwich on their menus. The Reuben’s unique combination of flavors and ingredients resonated with the public, and it soon became a staple in many restaurants and households.
The Reuben’s popularity was also fueled by its appearance in various media outlets, such as cookbooks, food magazines, and television shows. Celebrity chefs and food personalities often featured the Reuben in their recipes and cooking segments, further increasing its visibility and appeal. As a result, the Reuben sandwich has become a beloved classic, enjoyed by people all over the world.
What is the difference between a Reuben and a Rachel sandwich?
A Rachel sandwich is a variation of the Reuben, with the main difference being the type of meat used. Instead of corned beef, a Rachel typically features pastrami or turkey. The other ingredients, such as sauerkraut, Swiss cheese, and Thousand Island dressing, remain the same. The Rachel is often considered a more modern and flexible version of the Reuben, allowing for different meats and ingredients to be substituted.
Despite the differences, both the Reuben and Rachel share a similar flavor profile and texture. The pastrami or turkey in a Rachel adds a slightly different flavor dimension, but the overall experience is still reminiscent of the classic Reuben. Some restaurants and delis offer both Reuben and Rachel options, allowing customers to choose their preferred variation.
Can I make a vegetarian or vegan version of the Reuben sandwich?
Yes, it is possible to create a vegetarian or vegan version of the Reuben sandwich. One option is to replace the corned beef with a plant-based alternative, such as tempeh, seitan, or marinated and grilled portobello mushrooms. The sauerkraut and Thousand Island dressing can remain the same, but the cheese would need to be replaced with a vegan alternative, such as soy cheese or vegan Swiss cheese.
Another option is to use a meat substitute, such as vegan corned beef or pastrami, which can be found in some health food stores or online. These products mimic the taste and texture of traditional corned beef but are made from plant-based ingredients. By making a few simple substitutions, vegetarians and vegans can enjoy a Reuben-style sandwich that is tailored to their dietary preferences.
How do I assemble and grill a Reuben sandwich?
Assembling a Reuben sandwich requires some care and attention to detail. Start by buttering one side of two slices of rye bread. Then, place one slice of bread, butter-side down, in a skillet or griddle over medium heat. Add a layer of corned beef, followed by a layer of sauerkraut, a slice of Swiss cheese, and a dollop of Thousand Island dressing.
Place the second slice of bread, butter-side up, on top of the filling. Cook for about 3-4 minutes or until the bread is golden brown and the cheese is melted. Carefully flip the sandwich over and cook for an additional 3-4 minutes or until the other side is also golden brown. Remove the sandwich from the skillet and let it cool for a minute or two before serving.
What are some common variations of the Reuben sandwich?
There are several common variations of the Reuben sandwich, each with its own unique twist. One popular variation is the “Reuben Dog,” which features a hot dog topped with corned beef, sauerkraut, and Swiss cheese. Another variation is the “Reuben Wrap,” which uses a tortilla instead of rye bread and adds additional ingredients such as turkey or avocado.
Some restaurants and delis also offer a “Reuben Panini,” which features a grilled Reuben sandwich pressed between a panini press. This variation adds a crispy and crunchy texture to the sandwich. Other variations may include different types of cheese, such as cheddar or provolone, or additional ingredients such as bacon or caramelized onions.