Reuben sandwich

Recipe origin: United States Midwest Region

Ingredients

• Cooking spray
• 12 slices rye bread
• ¾ cup Russian or Thousand Island dressing
• 18 slices cooked corned beef
• 1 cup sauerkraut
• 12 slices swiss cheese

Procedure

1. Preheat the oven broiler.
2. Spray a broiler pan with the cooking spray.
3. On 6 of the bread slices, place 3 slices of corned beef, a heaping Tablespoon of sauerkraut, and 2 slices of cheese.
4. Place in the pan.
5. Place the other 6 slices in the pan to toast.
6. Place the pan under the broiler.
7. Wait until the cheese is melted and bread slices are lightly toasted, about 2 minutes.
8. Spread the bread slices with the dressing and place on top of the other sandwich half.
9. Cut in half and serve.

Makes 6 sandwiches.

American; salt beef (corned beef) with cheese and sauerkraut, on rye bread, served hot. Originated in 1956 as the winner of a competition for novel sandwiches; probably named after the New York entrepreneur Arnold Reuben, who opened his first sandwich shop on upper Broadway in 1913.

[ROO-behn] Reportedly originally named for its creator, Arthur Reuben (owner of New York's once-famous and now-defunct Reuben's delicatessen), this sandwich is made with generous layers of corned beef, Swiss cheese and sauerkraut on sourdough rye bread. Reuben is said to have created the original version (which was reportedly made with ham) for Annette Seelos, the leading lady in a Charlie Chaplin film being shot in 1914. Another version of this famous sandwich's origin is that an Omaha wholesale grocer (Reuben Kay) invented it during a poker game in 1955. It gained national prominence when one of his poker partner's employees entered the recipe in a national sandwich contest the following year and won. The Reuben can be served either cold or sautéed.

Reuben Sandwich

Origin
Place of origin	United States
Region or state	Disputed. (Nebraska or New York)
Creator(s)	Disputed. Claimed by Reuben Kulakofsky (Omaha) or by Arthur Reuben (NY)
Dish details
Course served	Main Course
Main ingredient(s)	Corned beef, sauerkraut, Swiss cheese, Russian dressing or Thousand Island dressing and rye bread

The Reuben sandwich is a sandwich made with corned beef, sauerkraut, Swiss cheese, Russian or sometimes Thousand Island dressing, on grilled or toasted rye bread. Several variants exist.^[1]

Contents 1 Origins 1.1 Rachel sandwich 2 References 3 Further reading

Origins

One account holds that Reuben Kulakofsky (sometimes spelled Reubin, or the last name shortened to Kay), a grocer from Omaha, Nebraska, was the inventor, perhaps as part of a group effort by members of Kulakofsky's weekly poker game held in the Blackstone Hotel from around 1920 through 1935. The participants, who nicknamed themselves "the committee," included the hotel's owner, Charles Schimmel. The sandwich first gained local fame when Schimmel put it on the Blackstone's lunch menu.

Other accounts hold that its creator was Arnold Reuben, owner of the once famous but now no longer existing Reuben's Delicatessen in New York,^[2] who, according to an interview with Craig Claiborne, invented the sandwich around 1914.^[3] A version of the story is related by Bernard Sobel in his book Broadway Heartbeat: Memoirs of a Press Agent and claims that the sandwich was an extemporaneous creation for Marjorie Rambeau inaugurated when the famed Broadway actress visited the Delicatessen one night when the cupboards were particularly bare.^[4]

Rachel sandwich

The Rachel sandwich is a variation on the standard Reuben sandwich that substitutes pastrami for the corned beef and coleslaw for the sauerkraut.^[5] Other recipes for the Rachel call for turkey instead of corned beef or pastrami.^[6]

References

1. ^ "Reuben", Oxford English Dictionary, 2 ed.
2. ^ Jared Ingersoll (2006). "Toasted Reuben sandwich". Danks Street Depot. Murdoch Books. pp. 115. ISBN 1740455983. 
3. ^ Craig Claiborne, The New York Times Food Encyclopedia. See also Arnold Reuben interview, American Life Histories: Manuscripts from the Federal Writers’ Project, 1936-1940, quoted on What's cooking America site.
4. ^ Sobel, Bernard (1953), Broadway Heartbeat: Memoirs of a Press Agent, New York: Hermitage House, p. 233, OCLC 1514676 
5. ^ Mary-Lane Kamberg (2004). "Grilled Reuben sandwich variation: Grilled Rachel sandwich". The I Dont Know how to Cook Book. Adams Media. pp. 42. ISBN 1593370091. 
6. ^ http://www.barrypopik.com/index.php/new_york_city/entry/reuben_sandwich_and_rachel_sandwich_celebrity_sandwiches/

Further reading

Wikimedia Commons has media related to: Reuben sandwiches

Wikibooks Cookbook has a recipe/module on Reuben Sandwich

• Claiborne, Craig. "Whence the Reuben? Omaha, It Seems." The New York Times (May 17, 1976).
• McMorris, Robert. "Omaha Saw Invention of Reuben Sandwich." Omaha Evening World-Herald (September 11, 1965).
• McMorris, Robert. "Just When You Thought Reuben's Roots Were Safe." Omaha World-Herald (January 31, 1986): 2.
• McMorris, Robert. "This Reuben Explanation Seems Hard to Swallow." Omaha World-Herald (July 24, 1989): 2.

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