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{{Short description|Type of sandwich with meat and sauerkraut}}
{{Infobox prepared food
| name            = Reuben sandwich
| image           = Katz's Deli - Lunch.jpg
| image_size      = 300px
| caption         = Reuben from [[Katz's Delicatessen]]
| alternate_name  = 
| country         = United States
| region          = 
| creator         = Various claims
| type            = [[Sandwich]]
| course          = [[Main course|Main]]
| served          = Warm or hot
| main_ingredient = [[Corned beef]], [[sauerkraut]], [[Swiss cheese (North America)|Swiss cheese]], [[rye bread]], [[Thousand Island dressing]] or [[Russian dressing]]
}}

The '''Reuben sandwich''' is a [[Cuisine of the United States|North American]] grilled [[sandwich]] comprising [[corned beef]], [[Swiss cheese (North America)|Swiss cheese]], [[sauerkraut]], and [[Russian dressing]] or [[Thousand Island dressing]], [[Grilling#Flattop grilling/griddling|grilled]] between slices of [[rye bread]]. It is associated with [[kosher-style]] [[delicatessen|delicatessens]] but is not [[Kashrut|kosher]], as it combines [[meat and milk|meat and cheese]].<ref name="joyofkosher">{{cite web |last1=Genger |first1=Tamar |title=Making a Kosher Reuben Sandwich |url=https://www.joyofkosher.com/browse/making-a-kosher-reuben-sandwich/ |website=Joy of Kosher |date=30 October 2014 |access-date=16 July 2019 |language=en-us}}</ref>

==Possible origins==
One origin story holds that Reuben Kulakofsky (his first name sometimes spelled Reubin; his last name sometimes shortened to Kay), a [[Lithuanian Jews|Lithuanian-born Jewish]] grocer residing in [[Omaha, Nebraska]], asked for a sandwich made of [[corned beef]] and [[sauerkraut]] at his weekly poker game held in the [[Blackstone Hotel (Omaha, Nebraska)|Blackstone Hotel]] from around 1920 through 1935. The participants, who nicknamed themselves "the committee", included the hotel's owner, [[Schimmel Hotels |Charles Schimmel]]. Schimmel's son, who worked in the kitchen, made the first Reuben for him, adding [[Swiss cheese (North America)|Swiss cheese]] and [[thousand island dressing]] to his order, putting the whole thing on [[rye bread]].<ref>{{Cite news |last=Weil |first=Elizabeth |date=June 7, 2013 |title=My Grandfather Invented the Reuben Sandwich. Right? |url=https://www.nytimes.com/2013/06/09/magazine/my-grandfather-invented-the-reuben-sandwich-right.html |work=The New York Times Magazine |access-date=17 November 2020}}</ref> The sandwich first gained local fame when Schimmel put it on the Blackstone's lunch menu, and its fame spread when a former employee of the hotel won the national sandwich idea contest{{Clarify|date=November 2025}} with the recipe.<ref name="Webster">{{Cite web |url=http://www.rowlandweb.com/reuben/history.asp |title=The Reuben Sandwich |first=Jim |last=Rader |publisher=Reuben Realm}}</ref> In Omaha, March 14 was proclaimed Reuben Sandwich Day.<ref>{{Cite web |url=http://www.jrn.com/kmtv/news/198371151.html |title=Today is Proclaimed Reuben Sandwich Day |first=Jennifer |last=Griswold |publisher=KMTV |url-status=dead |archive-url=https://archive.today/20150315095622/http://www.jrn.com/kmtv/news/198371151.html |archive-date=2015-03-15 }}</ref>

Another account holds that the Reuben's creator was Arnold Reuben, the [[German-Jewish]] owner of [[Reuben's Restaurant|Reuben's Delicatessen]] (1908–2001) in [[New York City]]. According to an interview with [[Craig Claiborne]], Arnold Reuben created the "Reuben Special" around 1914.<ref name="Ingersoll">{{cite book|author=Jared Ingersoll|title=Danks Street Depot|publisher=Murdoch Books|year=2006|isbn=9781740455985|pages=115|chapter=Toasted Reuben sandwich}}<!--|isbn=1-74045-598-3--></ref><ref>Craig Claiborne. ''The New York Times Food Encyclopedia''. See also Arnold Reuben interview, [http://memory.loc.gov/ammem/wpaintro/wpahome.html ''American Life Histories: Manuscripts from the Federal Writers' Project, 1936–1940''], quoted on [http://whatscookingamerica.net/History/Sandwiches/ReubenSandwich.htm What's cooking America] site.</ref>  [[Bernard Sobel]] in his 1953 book, ''Broadway Heartbeat: Memoirs of a Press Agent'' states that the sandwich was an extemporaneous creation for [[Marjorie Rambeau]], inaugurated when the Broadway actress visited the Reuben's Delicatessen one night when the cupboards were particularly bare.<ref>{{Cite book |first1=Bernard |last1=Sobel |author-link1=Bernard Sobel |title=Broadway Heartbeat: Memoirs of a Press Agent |publisher=Hermitage House |year=1953 |location=New York City |page=233 |oclc=1514676}}</ref>

Still other versions give credit to Alfred Scheuing, a chef at Reuben's Delicatessen, and say he created the sandwich for Reuben's son, Arnold Jr., in the 1930s.<ref name="Webster"/>

==Variations==
===Montreal Reuben===
[[File:Corn beef Reuben sandwich.jpg|thumb|Corned beef Reuben sandwich]]

The [[Montreal]] Reuben substitutes [[Montreal-style smoked meat]] for the corned beef.<ref>[http://www.canada.com/story.html?id=f748cfa4-1807-4406-bb9b-de2b4d9fcde8 "Montreal Corned Beef Reuben Sandwich"], ''[[The Gazette (Montreal)|The Gazette]]''</ref>

===Thousand Island dressing===
[[Thousand Island dressing]] is commonly used as a substitute for [[Russian dressing]].<ref name="The Washington Post">{{Cite news |last=Holl|first=John |title=America was sweet on its spicy Russian dressing—until Thousand Island, that is |newspaper=[[The Washington Post]] |url=https://www.washingtonpost.com/lifestyle/food/america-was-sweet-on-its-spicy-russian-dressing--until-thousand-island-that-is/2014/12/19/210b577a-854b-11e4-9534-f79a23c40e6c_story.html |date=December 22, 2014 |access-date=October 19, 2018 }}</ref>

===Walleye Reuben===
The [[walleye]] Reuben features the freshwater fish (''Sander vitreus'') in place of the corned beef.<ref>{{cite web|url=http://www.foodspotting.com/places/389224-town-ball-tavern-minneapolis/items/800465-walleye-reuben|title=Walleye Reuben |publisher=Town Ball Tavern |access-date=2015-03-10|archive-date=2017-12-23|archive-url=https://web.archive.org/web/20171223231726/http://www.foodspotting.com/places/389224-town-ball-tavern-minneapolis/items/800465-walleye-reuben|url-status=dead}}</ref><ref>{{cite news | journal = [[New York Daily News]] | title = Ohio proves to be a great destination for a history- and fun-loving family | last1 = Otis | first1 = Ginger Adams | date = September 6, 2015 | url = http://www.nydailynews.com/life-style/ohio-proves-great-destination-short-family-trip-article-1.2348036}}</ref><ref>{{cite news | journal = [[Milwaukee Journal Sentinel]] |title = Chez Ballpark: What's Good to Eat at Miller Park | last1 = Deptolla | first1 = Carol | date = May 17, 2012 | url = http://archive.jsonline.com/entertainment/dining/chez-ballpark-whats-good-to-eat-at-miller-park-ie5e72h-151902265.html | quote = For the homestand against the Minnesota Twins this weekend, look for walleye Reuben sandwiches, for $9.25. }}</ref>

===Grouper Reuben===
The grouper Reuben is a variation on the standard Reuben sandwich, substituting [[grouper]] for the corned beef, and sometimes [[coleslaw]] for the sauerkraut as well.  This variation is often a menu item in restaurants in [[Florida]].<ref>{{Cite news | journal = [[The Augusta Chronicle]] | last = Calloway | first = Karin | title = Takeoff on Reuben sandwich makes tasty meal | date = September 21, 2010 | url = http://chronicle.augusta.com/life/food/recipes/2010-09-21/takeoff-reuben-sandwich-makes-tasty-meal | access-date = February 2, 2011 | quote = In Florida … many restaurants serve a grouper Reuben | archive-date = July 7, 2011 | archive-url = https://web.archive.org/web/20110707193111/http://chronicle.augusta.com/life/food/recipes/2010-09-21/takeoff-reuben-sandwich-makes-tasty-meal | url-status = dead }}</ref>

===Reuben egg rolls===
Reuben egg rolls, sometimes called "Irish egg rolls" or "Reuben balls", use the standard Reuben sandwich filling of corned beef, sauerkraut, and cheese inside a deep-fried [[egg roll]] wrapper. Typically served with Thousand Island dressing (instead of Russian dressing) as an appetizer or snack, they originated at Mader's, a [[German cuisine|German]] restaurant in [[Milwaukee|Milwaukee, Wisconsin]], where chef Dennis Wegner created them for a summer festival circa 1990.<ref name="Sun-Times">{{Cite news |last=Zeldes |first=Leah A. |title=Irish' food in Chicago isn't quite so in Ireland: Who played a role in the reuben egg roll? |work=[[Chicago Sun-Times]] |url=http://www.suntimes.com/lifestyles/food/2090754,irish-food-tradition-031010.article |date=March 10, 2010 |access-date=March 15, 2010 |url-status=dead |archive-url=https://web.archive.org/web/20100413234018/http://www.suntimes.com/lifestyles/food/2090754%2Cirish-food-tradition-031010.article |archive-date=April 13, 2010 }}</ref>

===Rachel sandwich===
The Rachel sandwich is a variation which substitutes [[pastrami]] or [[Turkey as food|turkey]] for the corned beef, and [[coleslaw]] for the sauerkraut.<ref name="Kamberg">{{cite book|author=Mary-Lane Kamberg|title=The I Don't Know How to Cook Book: 300 Great Recipes You Can't Mess Up|publisher=Adams Media|year=2004|isbn=9781593370091|page=42|chapter=Grilled Reuben sandwich variation: Grilled Rachel sandwich}}<!--|isbn=1-59337-009-1--></ref><ref name="barrypopik.com">{{Cite web |url=http://www.barrypopik.com/index.php/new_york_city/entry/reuben_sandwich_and_rachel_sandwich_celebrity_sandwiches/ |title=Reuben Sandwich (and Rachel Sandwich, Celebrity Sandwiches) |date=November 13, 2004 |first=Barry |last=Popik |publisher=The Big Apple |access-date=November 2, 2013}}</ref><ref name="Joy-Rachel">{{cite book | title = Joy of Cooking | edition = 75th Anniversary | last1 = Rombauer | first1 = Irma S. | last2 = Becker | first2 = Marion Rombauer | last3 = Becker | first3 = Ethan | publisher = Scribner | year = 2006 | page = [https://archive.org/details/joyofcooking00romb_0/page/181 181] | article = Reuben Sandwich | quote = For a Rachel, substitute turkey for the corned beef. | isbn = 978-0-7432-4626-2 | url-access = registration | url = https://archive.org/details/joyofcooking00romb_0/page/181 }}</ref> In some parts of the United States, especially Michigan, this turkey variant is known as a "Georgia Reuben" or "California Reuben", and it may also call for [[barbecue sauce]] or [[French dressing]] instead of Russian dressing. The name may have originated from the 1871 song "[[Reuben and Rachel]]".<ref name="barrypopik.com" />

===Vegetarian and vegan versions===
[[Vegetarian]] versions, called "veggie Reubens", omit the corned beef or substitute vegetarian ingredients for it, including zucchini, cucumbers,<ref>Better Homes and Gardens, ''Cooking for Two'', p. 82</ref> [[wheatmeat]],<ref>Joy Nicholson, "Reubenesque", ''Los Angeles Magazine'' September, 2001, p. 52</ref> and mushrooms.<ref>Cameron Woodworth, ''Green Cuisine'', p. 25</ref> Vegan versions can use the aforementioned wheatmeat also known as  [[seitan]], [[tempeh]]<ref>{{cite web |title=Vegan Tempeh Reubens |url=https://www.vegetariantimes.com/recipes/vegan-tempeh-reubens |website=Vegetarian Times |access-date=7 November 2018 |date=May 10, 2017 |archive-date=7 November 2018 |archive-url=https://web.archive.org/web/20181107104056/https://www.vegetariantimes.com/recipes/vegan-tempeh-reubens |url-status=dead }}</ref> or mushrooms with non-dairy cheese, dressing and butter.<ref>{{cite web|url=https://www.connoisseurusveg.com/vegan-seitan-and-mushroom-reubens/|title=Vegan Reuben Sandwiches|date=10 June 2019}}</ref>

===Kosher versions===
As a Reuben combines both meat and dairy ingredients in the same meal, it is not [[kosher]].<ref>Jacob Rader Marcus, ''United States Jewry, 1776–1985'', 1989, p. 334</ref> However, it is frequently served at [[kosher style]] restaurants.<ref>Sue Fishkoff, ''Kosher Nation'', 2010, {{isbn|0805242651}}, p. 103</ref><ref>{{cite book |last1=Moline |first1=Jack |title=Growing Up Jewish, Or, Why Is This Book Different from All Other Books? |date=1987 |publisher=Penguin Books |page=44}}</ref> Kosher versions may be made by removing the cheese, using non-dairy [[imitation cheese]], or substituting the corned beef with a rabbinically supervised alternative.<ref>"Kosher Reuben Sandwiches" in Faye Levy, ''1,000 Jewish Recipes'', 2011, {{isbn|0544189124}}, p. 347</ref><ref name="joyofkosher"/>

==See also==
{{portal|Food}}
* [[List of American sandwiches]]
* [[List of sandwiches]]
* [[Pastrami on rye]]
* [[Sloppy joe (New Jersey)]]

==References==
{{reflist|30em}}

==Further reading==
{{refbegin|30em}}
* {{Cite news |last=Claiborne |first=Craig |title=DE GUSTIBUS; Whence the Reuben? Omaha, It Seems |work=The New York Times |date=May 17, 1976 |url=https://www.nytimes.com/1976/05/17/archives/de-gustibus-whence-the-reuben-omaha-it-seems.html |page=24 (Family/Style section)}}
* {{Cite news |last=McMorris |first=Robert |title=Omaha Saw Invention of Reuben Sandwich |work=The Omaha Evening World-Herald |date=September 11, 1965}}
* {{Cite news |last=McMorris |first=Robert |title=Just When You Thought Reuben's Roots Were Safe |work=The Omaha World-Herald |date=January 31, 1986 |page=2}}
* {{Cite news |last=McMorris |first=Robert |title=This Reuben Explanation Seems Hard to Swallow |work=The Omaha World-Herald |date=July 24, 1989 |page=2}}
{{refend}}

{{Jewish cuisine}}
{{Sandwiches}}
{{Cheese dishes}}

[[Category:American sandwiches]]
[[Category:Ashkenazi Jewish cuisine]]
[[Category:Ashkenazi Jewish culture in the United States]]
[[Category:Beef sandwiches]]
[[Category:Cheese sandwiches]]
[[Category:Cuisine of Omaha, Nebraska]]
[[Category:German-Jewish culture in New York City]]
[[Category:Hot sandwiches]]
[[Category:Jewish American cuisine]]
[[Category:Jews and Judaism in Omaha, Nebraska]]
[[Category:Kosher style]]
[[Category:Lithuanian-Jewish culture in the United States]]
[[Category:Rye-based dishes]]