In 1914, the Reuben was reportedly created in New York by restaurant owner Arnold Reuben, Jr. for a hungry actress named Annette Seelos. The Reuben was also supposedly invented in 1925, when Omaha grocer and poker player Reuben Kulakofsky made this sandwich for his fellow poker players, one of them being Charles Schimmel who added it to his Blackstone Hotel menu.
Why are there at least two different Reuben origin stories? Everyone wants to take credit for a great sandwich, of course. Corned beef, swiss cheese, sauerkraut and Russian dressing piled up on rye bread and then grilled – it’s legendary.
- 4 slices corned beef brisket (brisket recipe below)
- 4 slices rye bread
- 2 slices swiss cheese (we used Jarlsberg)
- ½ cup mayo
- 2 tbsp ketchup
- 2 tbsp relish
- 2 tbsp lemon juice
- 1 tsp Worcestershire sauce
- ½ tsp coarse salt
- ¼ tsp pepper
- Mix all the russian dressing ingredients together and set aside until ready to use.
- Add brisket to a large pot or dutch oven, and cover completely with cold water. Bring to a boil, then reduce to a simmer for 2 hours, or until completely cooked.
- Preheat a skillet to medium high heat.
- Spread one side of each slice of bread with Russian Dressing. On two of the slices, place two slices of corned beef, then a generous heap of sauerkraut, then a hearty slice of Jarlsberg. Top with the other slice of bread. Butter the top slice of each sandwich, and place each sandwich buttered side down on the skillet.
- While heating, butter the other side of the sandwich. Flip after a minute or two (watch not to overbrown the bread). Heat for another minute and remove from the skillet.
• A not too “hoppy” Pilsner
• An IPA