Ruben Sandwich - History/Origin?
- Ed Dibble Jan 15, 2007 05:13 PM
Rubens are classic sandwiches that are very common most places where I have lived. American style sandwich shops and restaurants usually have one on the menu.
Because of the name, I'd always assumed that they were originally a popular Jewish deli sandwich, but then one day I realized that despite the rye bread, the pastrami, and the name, a Ruben sandwich is not kosher because of the Swiss cheese.
So where do they come from? Are they served in authentic delis? Do they vary from one part of the US to another?
Citing the wikipedia story - I lived for years in Georgia and never heard of their so-called "Georgia Reuben". In Minnesota, the Rachel is the classic Reuben with turkey instead of corned beef. Everything else is the same.
>> American style sandwich shops and restaurants usually have one on the menu.
I certainly wish that was true where I live. There are really few restaurant or sandwich shops that serve Reubens around here, and of those, precious few I'd even order from a second time.
Among the most common flaws that ruin Reubens for me are:
- Not adequately draining the sauerkraut so that the bread ends up too soggy to enjoy much less even pick up.
- Corned beef incorrectly cut on the wrong diagonal so that the eater bites into the long, chewy fibers rather than the shorter, easier to chew fibers.
- Grilled unevenly -- one side barely grilled and the other nearly charred (Why don't you just use a panini grill?).
- Using some trendy cheese other than Swiss or dressing other than Russian or Thousand Island without noting it on the menu.
I am ever-questing for good Reubens and am usually quite disappointed unless I just make them at home.
Ouch! Where do you live? (Just in case I ever pass through I'll know not to order a reuben ;)).
I have encountered some pretty bad reubens, including one actually made with that canned corned beef on white bread, but there are several shops that serve very good ones here. One though, Kahn's Deli, which traces back to 1948, in recent years started adding cheddar cheese along with the swiss -- I didn't notice it on the menu description at first. More recently, they've added mustard plus the Russian. Gack! Michael Kahn's father Alfred must be turning in his grave.
The Reuben police are going to come get me. I love Reubens, but HATE Swiss cheese, I'll pretty much take any other cheese on the menu other than Swiss (or American which isn't even cheese.) Jack, cheddar, Emmental. Come to L.A, lots of traditional Reubens, but they're also open to substituting cheeses for non-traditionalists like me.
If any readers in Toronto are looking for a good Reuben, the one at Coleman's is really good (on kimmel/seeded rye). And I think it's just about the only good thing available at Pickle Barrel (on pumpernickel).