The History of a Reuben Sandwich | Springfield IL (2024)

FAQs

What is the origin of the Reuben sandwich? ›

The request came from a city store owner and casual poker player named Reuben Kulafofsky. Schimmel chose to add Swiss cheese and Thousand Island dressing on dark rye bread. This version originated in 1925 and was quickly put on the hotel's menu by owner Charles Schimmel.

According to Omaha lore, the Reuben Sandwich was dreamed up at Omaha's Blackstone Hotel in 1925 by Reuben Kulakofsky, a local grocer, to feed a group of late-night poker players. Charles Schimmel, one of the players and the hotel's owner, liked it so much he put it on the menu of The Plush Horse, the hotel restaurant.

You can certainly make a sandwich without sauerkraut, but it won't be a reuben sandwich since one of the ingredients that defines the sandwich as being a reuben is sauerkraut. Without sauerkraut, what would have been a reuben is just a corned beef sandwich with russian dressing on rye.

The Redneck Reuben Sandwich is the best BBQ sandwich on the planet! Pork, cheese, collard greens and Texas toast, what more could you need ...

This sandwich originated sometime in the 1920s or 1930s, in the same city that declared 14th March as the National Reuben Sandwich Day: Omaha. The name is said to come from the person who created it, Reuben Kulakofsky, a Jewish grocer who was born in Lithuania.

Both feature corned beef and sauerkraut on rye bread, but where a corned beef sandwich keeps it simple with mustard and relish, the reuben takes things an extra step further by adding Russian dressing and melty cheese.

Reuben or Reuven (Hebrew: רְאוּבֵן, Standard Rəʾūven, Tiberian Rŭʾūḇēn) was the first of the six sons of Jacob and Leah (Jacob's oldest son), according to the Book of Genesis.

About the Reuben

Unfortunately, this traditional sandwich is NOT one that I consider "heart healthy" as it provides approximately 800 calories, 50 grams fat, 20 grams of the artery-clogging saturated fat, 40 grams carbohydrates, 36 grams protein, and a whopping 3200 mg.

While the Reuben sandwich itself doesn't have Irish roots (it was thought to be created in Omaha, Nebraska mid-poker game) the meat inside it – corned beef, does. Well, it kind of does. The Irish-corned beef relationship is considered to be much more Irish-American than it is purely Irish.

As a Reuben combines both meat and dairy ingredients in the same meal, it is not kosher. However, it is frequently served at kosher style restaurants.

What is a real Reuben made of? ›

A traditional reuben sandwich consists of thinly sliced corned beef, Swiss cheese, and sauerkraut on rye bread slathered with Russian or Thousand Island dressing.

A Reuben sandwich is typically made with corned beef. It would taste great with pastrami too, it just wouldn't be a classic Reuben! Bottom line: You can't go wrong with either of these flavor-packed deli meats.

“a deli classic reinvented for. south Texas tastes…”

This Texas Reuben features our own lean smoked brisket thrown over some buttered and griddled rye bread. Our sauerkraut is cooked in-house and not like what you usually imagine when it comes to this German staple.

The Reuben is amazing! Pastrami, Russian dressing and melted cheese! Topped off with a slice of cheesecake. If your looking for a decadent meal this is it!

Perhaps owing to its absence of an exact origin story, the Rachel is certainly more of a pliable sandwich than the classic Reuben as far as ingredients are concerned. The first major difference is that the Rachel swaps brisket-based corned beef for pastrami, which comes from a comparatively leaner cut of the cow.

Sauce - A traditional Reuben sandwich uses creamy Russian dressing for the sauce, but Thousand Island dressing is another popular option that tastes really similar, albeit slightly sweeter with a bit less kick than Russian dressing.

Perhaps owing to its absence of an exact origin story, the Rachel is certainly more of a pliable sandwich than the classic Reuben as far as ingredients are concerned. The first major difference is that the Rachel swaps brisket-based corned beef for pastrami, which comes from a comparatively leaner cut of the cow.

Corned beef is thickly cut to accompany cabbage and other boiled vegetables like turnips, potatoes and carrots, or it is sliced thick for Reubens. Pastrami is more thinly sliced and piled onto deli sandwiches, often on rye bread.