The Reuben sandwich, a delicious combination of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, grilled between slices of rye bread, has been a staple of American cuisine for decades. However, the origins of this tasty treat have been shrouded in mystery, with several individuals and establishments claiming to be its creator. In this article, we will delve into the history of the Reuben sandwich, exploring the various claims and evidence to uncover the truth behind its invention.
The Early Years: The Rise of the Reuben
The Reuben sandwich is believed to have originated in the early 20th century, during the height of the Jewish deli movement in the United States. Jewish immigrants from Eastern Europe brought with them their culinary traditions, including the use of corned beef, sauerkraut, and rye bread. These ingredients, combined with the growing popularity of sandwiches as a convenient and affordable meal option, laid the groundwork for the creation of the Reuben.
The Claimants: Who Invented the Reuben?
Several individuals and establishments have claimed to be the inventor of the Reuben sandwich. Some of the most notable claimants include:
- Arnold Reuben, a German-American restaurateur who owned a deli in New York City’s Upper West Side. According to Reuben’s own account, he created the sandwich in the 1920s as a specialty item for his restaurant.
- Reuben Kulakofsky, a Lithuanian-born grocer who lived in Omaha, Nebraska. Kulakofsky claimed to have invented the sandwich in the 1920s, allegedly as a way to use up leftover corned beef and sauerkraut.
- The Blackstone Hotel in Omaha, Nebraska, which claims to have served the Reuben sandwich as early as 1925.
Evaluating the Claims: Evidence and Testimony
While each of these claimants has a compelling story, the evidence supporting their claims is not always clear-cut. Arnold Reuben’s claim, for example, is based largely on his own testimony, which has been passed down through his family. However, there is no concrete evidence to support his claim, and some food historians have questioned the accuracy of his account.
Reuben Kulakofsky’s claim, on the other hand, is supported by a number of eyewitness accounts and newspaper articles from the time. According to these accounts, Kulakofsky would often serve a sandwich made with corned beef, sauerkraut, and Swiss cheese to his friends and family, who would gather at his home for poker games and other social events.
The Blackstone Hotel’s claim is also supported by some evidence, including a 1925 menu that features a sandwich called the “Reuben.” However, it is unclear whether this sandwich was actually the same as the modern Reuben, or simply a precursor to the dish.
The Verdict: Who Really Invented the Reuben?
After examining the evidence and testimony, it is difficult to say with certainty who invented the Reuben sandwich. However, based on the available evidence, it appears that Reuben Kulakofsky’s claim is the most credible. Kulakofsky’s eyewitness accounts and newspaper articles provide a level of corroboration that is lacking in the other claims.
Furthermore, Kulakofsky’s story is consistent with the broader culinary trends of the time. The use of corned beef, sauerkraut, and Swiss cheese was common in Jewish delis and restaurants during the 1920s, and it is likely that Kulakofsky drew on these traditions when creating his sandwich.
The Legacy of the Reuben
Regardless of who actually invented the Reuben sandwich, its impact on American cuisine is undeniable. The Reuben has become a staple of Jewish delis and restaurants across the country, and its influence can be seen in a wide range of other sandwiches and dishes.
The Reuben has also played a significant role in popular culture, appearing in films, television shows, and literature. Its iconic status has been cemented by its inclusion on menus and in cookbooks, and it continues to be a beloved favorite among foodies and casual diners alike.
The Reuben’s Enduring Appeal
So what is it about the Reuben sandwich that has made it such an enduring favorite? The answer lies in its perfect balance of flavors and textures. The salty, savory flavor of the corned beef is balanced by the tangy, slightly sweet flavor of the sauerkraut, while the melted Swiss cheese adds a rich, creamy element to the dish. The Thousand Island dressing provides a tangy, slightly sweet contrast to the other ingredients, while the rye bread provides a sturdy base for the sandwich.
The Reuben’s appeal is also due in part to its versatility. Whether served as a casual lunch or a more formal dinner, the Reuben is a dish that can be enjoyed in a wide range of settings. Its ingredients are also highly adaptable, making it easy to customize the sandwich to suit individual tastes.
Conclusion: The Reuben Sandwich’s Place in History
The Reuben sandwich is a true American classic, with a rich history and a enduring appeal that continues to captivate foodies and casual diners alike. While the question of who actually invented the Reuben may never be fully resolved, it is clear that Reuben Kulakofsky’s claim is the most credible.
Regardless of its origins, the Reuben sandwich is a dish that has become an integral part of American cuisine, and its influence can be seen in a wide range of other sandwiches and dishes. Its perfect balance of flavors and textures, combined with its versatility and adaptability, have made it a beloved favorite that continues to endure.
| Claimant | Claim | Evidence |
|---|---|---|
| Arnold Reuben | Created the Reuben sandwich in the 1920s as a specialty item for his restaurant. | Reuben’s own testimony, passed down through his family. |
| Reuben Kulakofsky | Invented the Reuben sandwich in the 1920s as a way to use up leftover corned beef and sauerkraut. | Eyewitness accounts and newspaper articles from the time. |
| The Blackstone Hotel | Served the Reuben sandwich as early as 1925. | 1925 menu featuring a sandwich called the “Reuben.” |
In conclusion, the Reuben sandwich is a delicious and iconic dish that has become an integral part of American cuisine. While its origins may be shrouded in mystery, its enduring appeal is a testament to the power of good food to bring people together.
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 or Russian dressing, grilled between slices of rye bread. The combination of flavors and textures in a Reuben sandwich has made it a popular choice in delis and restaurants 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 or Russian 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 deli, and it quickly became a hit with his customers.
However, some food historians argue that the Reuben sandwich may have been invented by Reuben Kulakofsky, a Lithuanian-American grocer who lived in Omaha, Nebraska. Kulakofsky allegedly created the sandwich in the 1920s or 1930s, and it was served at a local hotel where he was a regular guest.
What is the difference between a Reuben and a Rachel sandwich?
A Rachel sandwich is a variation of the Reuben sandwich that substitutes pastrami for the corned beef. The Rachel sandwich is often served with the same ingredients as a Reuben, including sauerkraut, Swiss cheese, and Thousand Island or Russian dressing, but the use of pastrami gives it a slightly different flavor profile.
While some delis and restaurants use the terms “Reuben” and “Rachel” interchangeably, others make a distinction between the two sandwiches. In general, a Reuben sandwich is made with corned beef, while a Rachel sandwich is made with pastrami.
Can I make a vegetarian version of the Reuben sandwich?
Yes, it is possible to make a vegetarian version of the Reuben sandwich by substituting the corned beef with a plant-based ingredient. Some options for vegetarian Reuben sandwiches include using marinated and grilled portobello mushrooms, sliced eggplant, or grilled tofu.
When making a vegetarian Reuben sandwich, it’s also important to choose a vegetarian-friendly cheese, such as a Swiss-style cheese made from plant-based ingredients. Additionally, be sure to check the ingredients in the Thousand Island or Russian dressing to ensure that it is vegetarian-friendly.
How do I grill a Reuben sandwich?
Grilling a Reuben sandwich is a matter of assembling the ingredients and cooking the sandwich in a pan or griddle until it is crispy and golden brown. To grill a Reuben sandwich, start by buttering two slices of rye bread, then layering the corned beef, sauerkraut, Swiss cheese, and Thousand Island or Russian dressing between the bread slices.
Place the sandwich in a pan or griddle over medium heat and cook until the bread is crispy and the cheese is melted. Flip the sandwich over and cook for an additional 2-3 minutes, until the other side is also crispy and golden brown. Serve the sandwich hot and enjoy.
Can I make a Reuben sandwich in a panini press?
Yes, it is possible to make a Reuben sandwich in a panini press. In fact, a panini press can be a great way to make a Reuben sandwich, as it allows you to apply even pressure to the sandwich and cook it quickly and evenly.
To make a Reuben sandwich in a panini press, simply assemble the ingredients as you would for a grilled Reuben sandwich, then place the sandwich in the panini press and cook until the bread is crispy and the cheese is melted. This should take about 3-5 minutes, depending on the heat and pressure of your panini press.
Is the Reuben sandwich a healthy food option?
The Reuben sandwich is a rich and calorie-dense food option that is best consumed in moderation. The corned beef and Swiss cheese in a Reuben sandwich are high in fat and sodium, while the rye bread and sauerkraut are higher in carbohydrates and fiber.
That being said, it is possible to make a healthier version of the Reuben sandwich by using leaner ingredients, such as low-sodium corned beef and reduced-fat Swiss cheese. You can also try using a whole-grain rye bread and adding some extra vegetables, such as sliced cucumbers or bell peppers, to increase the nutritional value of the sandwich.