The Reuben sandwich. Just the name conjures images of savory corned beef, tangy sauerkraut, creamy Swiss cheese, and a generous smear of Russian dressing, all grilled to golden perfection between slices of rye bread. This iconic sandwich is a staple in delis and diners across America. But its name, and a key ingredient – Russian dressing – often lead people to ask: Are Reubens Russian? The answer, as is often the case with culinary history, is a resounding no.
The All-American Origins of the Reuben
Despite the presence of “Russian” dressing, the Reuben sandwich is definitively American. Its precise origins are debated, with two prominent contenders vying for the title of “Reuben inventor,” but both stories place the sandwich’s creation firmly on U.S. soil.
Reuben’s Restaurant, New York City
One popular theory attributes the sandwich to Reuben’s Restaurant in New York City, founded by Arnold Reuben. According to this version, sometime around 1914, actress Annette Seelos visited the restaurant and requested something special. Reuben, inspired, concocted the sandwich using available ingredients. He combined ham, Swiss cheese, turkey, and coleslaw on rye bread. Over time, the ham and turkey were replaced with corned beef and sauerkraut, and the coleslaw morphed into Russian dressing, giving us the Reuben we know and love today. This narrative is supported by accounts from people who frequented Reuben’s Restaurant and remember seeing the sandwich on the menu.
Blackstone Hotel, Omaha, Nebraska
The second, and arguably more widely accepted, story points to the Blackstone Hotel in Omaha, Nebraska. In this version, the Reuben was born around 1920, thanks to a poker game. A Lithuanian-born grocer named Reuben Kulakofsky, also known as Reuben Kay, was a regular player. During one of these games at the Blackstone Hotel, he requested a sandwich from the hotel’s chef.
The chef, likely trying to impress his guest, combined corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread. Kulakofsky loved it, and the hotel put it on the menu, naming it after its enthusiastic patron. This version has been championed by the Nebraska Tourism Commission and is often considered the more credible account.
Why the Omaha Story Holds Weight
Several factors lend credence to the Blackstone Hotel story. First, the Kulakofsky family has actively promoted this version of the sandwich’s origin, providing historical context and supporting documentation. Second, Omaha boasts an annual “ReubenFest” celebrating the sandwich and its local roots. Finally, the ingredients used in the Blackstone Hotel version more closely resemble the classic Reuben we enjoy today.
Decoding “Russian” Dressing
If the Reuben isn’t Russian, then what about the Russian dressing? Where does that come from?
The Origins of Russian Dressing
While the exact origin of Russian dressing is murky, culinary historians generally agree it emerged in the United States in the early 20th century. It’s believed to have evolved from earlier mayonnaise-based dressings with additions like chili sauce, horseradish, and paprika, giving it a reddish hue that perhaps reminded some of Russia.
The name “Russian” dressing likely has little to do with actual Russian cuisine. It’s more likely a marketing term, capitalizing on the perceived exoticism of Russia at the time. This practice was not uncommon, as many foods and products were given names associated with foreign lands to increase their appeal.
The Ingredients of Russian Dressing
The core ingredients of Russian dressing typically include mayonnaise, ketchup or chili sauce, horseradish, Worcestershire sauce, paprika, and finely chopped pickles or olives. Some variations might include pimentos or other spices. The result is a tangy, slightly spicy, and creamy dressing that perfectly complements the rich flavors of the corned beef and sauerkraut in a Reuben sandwich.
Comparing Russian Dressing to Thousand Island Dressing
It’s important to distinguish Russian dressing from Thousand Island dressing, which is often confused with it. While both dressings share a mayonnaise base, Thousand Island dressing typically contains sweet pickle relish and hard-boiled eggs, giving it a sweeter and chunkier texture. Russian dressing, on the other hand, is generally spicier and smoother.
The Global Influence on the Reuben’s Ingredients
While the Reuben itself is American, its individual ingredients have international roots, reflecting the melting pot of cultures that contribute to American cuisine.
Corned Beef: An Irish-American Staple
Corned beef, the star of the Reuben, has strong ties to Irish-American culture. While beef wasn’t a common staple in Ireland historically due to cost, Irish immigrants in America found readily available and affordable beef brisket, which they corned (preserved in salt) and boiled. Corned beef became a symbol of St. Patrick’s Day celebrations in the United States and a key ingredient in many Irish-American dishes.
Sauerkraut: A German Fermentation
Sauerkraut, or fermented cabbage, is a staple of German cuisine. It’s believed to have originated in China thousands of years ago, but it was adopted and popularized in Europe, particularly in Germany. German immigrants brought sauerkraut to America, where it became a popular side dish and a key ingredient in sandwiches like the Reuben. The tangy acidity of sauerkraut provides a crucial counterpoint to the richness of the corned beef and cheese.
Swiss Cheese: From the Alps to the Sandwich
Swiss cheese, with its characteristic holes, originated in Switzerland. This cheese is known for its mild, nutty flavor and its excellent melting properties, making it ideal for grilled sandwiches like the Reuben. Swiss cheese production has a long history in the Alpine regions of Switzerland, where cheesemakers have perfected their techniques for centuries.
Rye Bread: A European Grain
Rye bread, with its distinctive flavor and dense texture, has its roots in Eastern Europe. Rye is a hardy grain that thrives in cooler climates, making it a staple crop in countries like Germany, Poland, and Russia. Rye bread varieties, like the dark rye often used in Reubens, add a depth of flavor and a satisfying chewiness to the sandwich.
The Enduring Appeal of the Reuben
Despite the confusion surrounding its origins and ingredients, the Reuben sandwich remains a beloved classic. Its enduring appeal lies in its perfect balance of flavors and textures.
A Symphony of Flavors and Textures
The combination of salty corned beef, tangy sauerkraut, creamy Swiss cheese, and flavorful Russian dressing creates a symphony of flavors that tantalizes the taste buds. The grilled rye bread provides a satisfying crunch, while the melted cheese adds a creamy richness. The Reuben offers a perfect balance of savory, tangy, and rich notes, making it a truly satisfying and comforting sandwich.
Adaptations and Variations
Over the years, the Reuben has inspired numerous variations and adaptations. Some versions substitute pastrami for corned beef, creating a “Rachel” sandwich. Others experiment with different cheeses or dressings. Vegetarian Reubens often use tempeh or portobello mushrooms in place of meat. Despite these variations, the core elements of corned beef (or a substitute), sauerkraut, cheese, and dressing remain the foundation of the Reuben experience.
Beyond the Sandwich: Reuben-Inspired Dishes
The flavors of the Reuben have also inspired other dishes, such as Reuben egg rolls, Reuben pizza, and Reuben dip. These creative adaptations demonstrate the versatility and enduring appeal of the Reuben flavor profile. They showcase how the classic combination of ingredients can be reimagined in different forms to create new and exciting culinary experiences.
Conclusion: The Reuben’s American Identity
So, are Reubens Russian? Absolutely not. The Reuben sandwich is a proudly American creation, born from the culinary ingenuity of either a New York restaurateur or an Omaha poker player. While its ingredients may have global roots, their combination into this iconic sandwich is a testament to American innovation and the blending of cultures that defines American cuisine. Next time you bite into a delicious Reuben, remember that you’re savoring a true taste of Americana, not a Russian import. The name “Russian” dressing is just a historical quirk, a marketing term that doesn’t reflect the sandwich’s true heritage. The Reuben is, and always will be, an American classic.
FAQ 1: What exactly is a Reuben sandwich?
A Reuben sandwich is a grilled or pan-fried sandwich consisting primarily of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. Variations exist, sometimes substituting Thousand Island dressing for Russian dressing, or using pastrami instead of corned beef, creating a “Rachel” sandwich.
The key elements defining a true Reuben are the combination of salty, savory corned beef; tangy sauerkraut providing a fermented sourness; melted Swiss cheese offering a nutty, creamy texture; and the creamy, slightly spicy Russian or Thousand Island dressing, all held together by the distinct flavor and chewiness of rye bread, usually buttered and grilled to a golden brown.
FAQ 2: Why is it called a Reuben if it’s not Russian?
The name “Reuben” stems from the person credited with inventing or popularizing the sandwich, not from any connection to Russian cuisine or ingredients. Several origin stories exist, but the most common points to Reuben Kulakofsky (also known as Reuben Kay), a Lithuanian-American grocer in Omaha, Nebraska.
According to the Omaha story, Kulakofsky created the sandwich for himself and friends during a poker game at the Blackstone Hotel around 1920. A hotel employee, impressed with the sandwich, put it on the hotel’s lunch menu, solidifying its name and launching its popularity. Other, less substantiated, claims credit Arnold Reuben, owner of Reuben’s Delicatessen in New York City, with its creation, but the Omaha story holds more weight among food historians.
FAQ 3: Is Russian dressing actually Russian?
Despite its name, Russian dressing has no direct origins in Russia. Its name likely comes from the inclusion of ingredients traditionally associated with Russian cuisine or the use of caviar, which was a luxury item strongly associated with Russia during the late 19th and early 20th centuries.
The dressing itself is believed to have originated in the United States, perhaps as early as the late 19th century. Early recipes often included mayonnaise, ketchup, horseradish, and spices, creating a creamy, tangy, and slightly spicy sauce that became a popular condiment for salads and sandwiches. Its connection to Russia is more symbolic than factual.
FAQ 4: What are the key differences between Russian dressing and Thousand Island dressing?
While both Russian and Thousand Island dressings share a similar base of mayonnaise and sweet relish, key distinctions exist in their flavor profiles and ingredients. Russian dressing generally has a spicier, tangier flavor due to the inclusion of ingredients like horseradish, chili sauce, or paprika.
Thousand Island dressing, on the other hand, tends to be sweeter and milder, often incorporating hard-boiled eggs, green olives, and sweet pickle relish. The visual difference is subtle, but the taste distinguishes the two. Thousand Island often has a slightly smoother texture due to the finely chopped ingredients, whereas Russian dressing can be a bit chunkier.
FAQ 5: What makes rye bread the ideal choice for a Reuben sandwich?
Rye bread offers a unique flavor and texture that complements the rich and tangy ingredients of a Reuben sandwich perfectly. Its slightly sour and earthy notes provide a contrasting base for the salty corned beef, sour sauerkraut, and creamy dressing. The bread’s density also holds up well to the moisture of the filling.
The structure of rye bread, typically denser than white bread, prevents the sandwich from becoming soggy during grilling or pan-frying. The slight chewiness of the bread also provides a satisfying textural counterpoint to the softer fillings. While other breads might be used, rye is the classic and arguably the best choice for a truly authentic Reuben experience.
FAQ 6: Can you make a vegetarian or vegan Reuben sandwich?
Yes, vegetarian and vegan versions of the Reuben sandwich can be created by substituting the corned beef with plant-based alternatives. Common substitutes include marinated and sliced tempeh, portobello mushrooms, or even grilled eggplant, providing a similar savory and hearty element.
For a vegan Reuben, dairy-free Swiss cheese alternatives and vegan Russian or Thousand Island dressing can be used. Sauerkraut and rye bread are naturally vegan-friendly, making the conversion relatively straightforward. These variations allow individuals following plant-based diets to enjoy the flavors and textures of a Reuben without consuming animal products.
FAQ 7: Where can I find the best Reuben sandwich?
Finding the “best” Reuben sandwich is subjective and depends on personal preferences. However, generally, you can find excellent Reubens at classic Jewish delis, diners with extensive sandwich menus, and some upscale restaurants that offer their own gourmet interpretations.
When searching for a great Reuben, consider the quality of the ingredients, particularly the corned beef, which should be tender and flavorful. Also, assess the balance of flavors between the corned beef, sauerkraut, cheese, and dressing, as well as the texture of the rye bread. Reading online reviews and seeking recommendations from local food enthusiasts can also help in your quest for the perfect Reuben.