The Reuben sandwich, a towering icon of the American deli, is instantly recognizable. Its layers of corned beef, Swiss cheese, sauerkraut, and Russian (or Thousand Island) dressing, grilled to golden perfection between slices of rye bread, offer a symphony of flavors that many find irresistible. But, given the ingredients, particularly the sauerkraut, many assume a German heritage. The question remains: is a Reuben sandwich genuinely German food? The answer, as is often the case with culinary history, is more nuanced than a simple yes or no.
The Origins of the Reuben: An American Story
While the ingredients might hint at European roots, the Reuben sandwich is widely accepted as an American creation. Tracing the exact genesis of the sandwich, however, leads to two competing claims, both rooted in the early 20th century United States.
Reuben’s Delicatessen, New York City: A Possible Beginning
One narrative points to Reuben’s Delicatessen in New York City, founded in 1914 by Arnold Reuben. According to this account, a hungry actress, Marjorie Rambeau, walked into the deli late one night and asked for something special. Reuben, inspired, concocted a sandwich with the ingredients he had on hand. Rambeau supposedly declared it so good that it should be named after her. However, further research indicates that the sandwich created for Marjorie Rambeau was made from ham, turkey, Swiss cheese, and coleslaw, which does not correlate with today’s Reuben recipe. This story, while romantic, is less likely to be true.
Blackstone Hotel, Omaha: Another Contender for the Reuben’s Birthplace
The other, perhaps more credible, origin story places the Reuben’s invention at the Blackstone Hotel in Omaha, Nebraska, around 1920. A poker player, Reuben Kulakofsky (sometimes spelled Kulakofsky), part of a weekly poker game held at the hotel, requested a sandwich made with corned beef and sauerkraut. The hotel’s chef, who had experimented with similar combinations, obliged, and the other players quickly became fans. Bernard Schimmel, the hotel’s owner, put the sandwich on the menu and named it after Kulakofsky, the man who inspired its creation. This version of the story has stronger evidence supporting it, including mentions in historical newspapers and interviews.
Ingredient Breakdown: Exploring the European Influences
Even though the Reuben sandwich originated in America, its components clearly draw inspiration from European culinary traditions. Let’s examine each ingredient:
Corned Beef: A Brined Brisket with Irish Roots
Corned beef, the star of the Reuben, is beef brisket that has been cured in a brine. While associated with St. Patrick’s Day and Irish cuisine, the practice of corning beef has deeper, more complex origins. The process of preserving meat through salting was common in many cultures, including Europe. However, the specific cut of beef used, the brisket, and the association with Irish-American celebrations cemented its place in American cuisine. Although corned beef is not typically German, it does rely on traditional methods of meat preservation found in Europe.
Sauerkraut: Fermented Cabbage, A German Staple
Sauerkraut, meaning “sour cabbage” in German, is finely shredded cabbage that has been fermented by various lactic acid bacteria. This fermentation process gives sauerkraut its characteristic sour taste and preserves the cabbage. Sauerkraut is undeniably German and a staple of German cuisine, frequently served as a side dish with sausages and other meats. It is this ingredient that most strongly suggests a German connection to the Reuben.
Swiss Cheese: From the Swiss Alps
Swiss cheese, with its characteristic holes (eyes), is another key component. While many countries produce Swiss-style cheese, the original hails from Switzerland. Its mild, nutty flavor complements the tanginess of the sauerkraut and the richness of the corned beef. Swiss cheese adds a creamy texture and subtle sweetness to the Reuben. Like sauerkraut, Swiss cheese points towards a European influence on the sandwich.
Rye Bread: A Northern and Eastern European Grain
Rye bread, traditionally dark and dense, provides the foundation for the Reuben. Rye is a grain that thrives in colder climates and is commonly used in breads across Northern and Eastern Europe, including Germany, Russia, and Scandinavia. The robust flavor of rye bread holds up well against the strong flavors of the other ingredients. Although not exclusively German, rye bread further reinforces the European connections within the Reuben’s DNA.
Russian or Thousand Island Dressing: An American Condiment
The final piece of the puzzle is the dressing, which is usually Russian or Thousand Island. Both are creamy, tangy, and slightly sweet dressings made with mayonnaise, ketchup (or tomato paste), horseradish (in Russian dressing), and finely chopped pickles or relish. Both dressings are American in origin and contribute to the overall balance of flavors in the Reuben, adding moisture and acidity.
The Fusion of Cultures: Why the Reuben Isn’t Strictly German
While the Reuben sandwich incorporates several ingredients with European, and particularly German, origins, it is the combination and adaptation of these elements that define it as an American dish. The Reuben represents a fusion of different culinary traditions, reflecting the melting pot that is American cuisine.
The American ingenuity lies in taking readily available ingredients, many of which were brought to the country by immigrants, and transforming them into something entirely new. The Reuben isn’t simply a collection of German, Swiss, and Irish ingredients; it’s a harmonious blend that transcends its individual components.
The Reuben’s Enduring Appeal: A Testament to American Innovation
The Reuben’s popularity stems from its perfectly balanced flavors and textures. The salty corned beef, the tangy sauerkraut, the creamy Swiss cheese, and the rich dressing create a satisfying and memorable culinary experience. Its enduring appeal is a testament to the power of culinary innovation and the ability of American cuisine to embrace and transform influences from around the world.
The sandwich’s popularity has led to many variations, including the Rachel sandwich (which substitutes turkey for corned beef and coleslaw for sauerkraut) and vegetarian versions featuring ingredients like tempeh or mushrooms. These adaptations further demonstrate the Reuben’s adaptability and its continued relevance in the American culinary landscape.
Conclusion: The Reuben’s American Identity
So, is a Reuben sandwich German food? The answer is a resounding no. While it borrows heavily from European traditions, particularly German sauerkraut and Swiss cheese, its creation, combination of ingredients, and overall identity are firmly rooted in American culinary history. The Reuben is a testament to American ingenuity, a symbol of culinary fusion, and a beloved deli staple that continues to delight palates around the world. It represents the best of American cuisine: embracing global influences and transforming them into something uniquely its own. The story of the Reuben is not just about a sandwich; it is a story of immigration, adaptation, and the delicious results of cultural exchange. Its enduring popularity speaks volumes about the power of American innovation and the ability to create culinary masterpieces from diverse influences.
Is the Reuben sandwich truly German in origin?
No, despite the common misconception due to its use of corned beef, sauerkraut, and rye bread—ingredients often associated with German cuisine—the Reuben sandwich is not German in origin. Its creation is widely credited to the United States, specifically to either Reuben’s Delicatessen in New York City or the Blackstone Hotel in Omaha, Nebraska, during the early 20th century.
The debate over the precise origin continues, but the evidence strongly points to an American invention. While the ingredients have roots in various European culinary traditions, including German, the specific combination and preparation of the Reuben sandwich were developed and popularized within the United States, making it a distinctly American culinary creation.
What are the key ingredients of a classic Reuben sandwich?
A classic Reuben sandwich consists primarily of corned beef, sauerkraut, Swiss cheese, and Russian or Thousand Island dressing, grilled between slices of rye bread. The combination of these ingredients creates a distinctive flavor profile, offering a balance of salty, sour, savory, and creamy notes.
The quality of each ingredient is crucial to the overall success of the sandwich. The corned beef should be tender and flavorful, the sauerkraut properly fermented, the Swiss cheese appropriately nutty and mild, and the dressing tangy and rich. The rye bread provides a sturdy and flavorful base for the fillings.
Who is credited with inventing the Reuben sandwich?
The commonly accepted story attributes the invention of the Reuben sandwich to Reuben Kulakofsky, a Lithuanian-born grocer from Omaha, Nebraska. He is said to have requested a sandwich made of corned beef, sauerkraut, Swiss cheese, and Russian dressing at the Blackstone Hotel during a poker game around 1920.
However, another claim attributes the sandwich’s creation to Arnold Reuben, the owner of Reuben’s Delicatessen in New York City. According to this version, a chorus girl named Marjorie Rambeau requested a special sandwich late one night around 1914, and Reuben created the combination that became the Reuben sandwich. The exact origin remains debated.
Why is the Reuben often associated with German food?
The association of the Reuben sandwich with German food stems from the presence of ingredients commonly found in German cuisine. Corned beef, although globally enjoyed, has a history of preparation in parts of Germany. Sauerkraut is a quintessential German dish, and rye bread is also a staple in German baking traditions.
However, it’s important to recognize that the individual ingredients do not inherently make a dish German. The Reuben sandwich is a specific American combination of these ingredients, distinct from traditional German preparations. Its origin and evolution occurred within the American deli culture.
What is the difference between Russian and Thousand Island dressing in a Reuben?
Both Russian and Thousand Island dressings are mayonnaise-based sauces with similar ingredients, but they differ slightly in flavor and texture. Russian dressing typically includes ingredients like chili sauce, horseradish, and pimentos, giving it a spicier and tangier flavor than Thousand Island.
Thousand Island dressing often contains sweet pickle relish, hard-boiled eggs, and a touch of ketchup, resulting in a sweeter and milder flavor profile. While both dressings can be used in a Reuben, the choice between them depends on personal preference and the desired level of spiciness and sweetness.
Are there variations of the Reuben sandwich?
Yes, numerous variations of the classic Reuben sandwich exist, often substituting one or more of the traditional ingredients. For example, a Rachel sandwich replaces the corned beef with pastrami or turkey. Other variations might use coleslaw instead of sauerkraut or different types of cheese.
These adaptations cater to diverse tastes and dietary preferences. Some variations also experiment with different breads, sauces, or even add additional toppings. While purists might insist on the original recipe, these variations demonstrate the Reuben’s adaptability and enduring popularity.
What makes a Reuben sandwich so popular?
The Reuben sandwich’s popularity can be attributed to its unique and satisfying combination of flavors and textures. The savory corned beef, tangy sauerkraut, melted Swiss cheese, and creamy dressing create a complex and harmonious flavor profile that appeals to a wide range of palates.
Furthermore, the Reuben is a hearty and filling sandwich, making it a popular choice for lunch or dinner. Its long history and association with classic deli culture also contribute to its enduring appeal. The balance of richness and acidity, along with the satisfying warmth of the grilled bread, makes it a truly comforting and memorable sandwich.