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Reuben or Rueben Sandwich
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A type of deli sandwich that can be served hot (grilled) or cold on rye bread with layers of thinly sliced corned beef, Swiss cheese, and sauerkraut topped with a sandwich dressing. There are several stories as to the origin of this sandwich, some saying it originated from a New York city deli run by Arnold Reuben in the early 1900's. Others proclaim it origniated from a grocer in Omaha, Nebraska known as Reuben Kulakofsky. Regardless of it's origin, the sandwich began as a "Reuben" and has been relabeled occasionally as a "Rueben" with the basic ingredients remaining the same.
Traditionally, either a Russian rye or pumpernickel rye bread is used for the sandwich. The bread is coated with a homemade Russian or Thousand Island dressing. If served hot, the sandwich is spread with butter on the outside and grilled, while the inside remains relatively cool. When served cold, the sandwich ingredients remain the same. Although corned beef has typically been the primary meat ingredient, other meats such as turkey are now being used to create variations of this sandwich.
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Reuben or Rueben Sandwich term - Related Content |
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| View our collection of free turkey recipes including roasted turkey and turkey breast recipes. |
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| http://www.recipetips.com/cooking-tips/turkey-cooking-guide.asp |
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| A sharp-bladed kitchen utensil used to slice through a medium amount of food ingredients "sandwiched" between two slices of bread. Similar in use to a deli knife, the Sandwich ... |
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| A type of open-faced egg sandwich created in the Western U.S. It consists of a mixture of green peppers, onions and ham combined with scrambled eggs served on fresh or toasted ... |
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| Similar to a hoagie or hero sandwich that contains an array of ingredients, the Muffuletta is most often stacked with Italian meats and cheeses that are traditionally garnished ... |
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| If you like reuben sandwiches (or even if you don't), you'll love this reuben soup! |
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| Great flavor of a reuben in a crispy crouquettes snack. |
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| A lunch time favorite filled with corned beef, Swiss cheese and sauerkraut. Served on rye or pumpernickel. |
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| My Mom made these in the 60's. I am still serving them today!! The bread can be prepared and refrigerated. Then prepare the sandwich, heat in the microwave for a lunch or snack. |
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| This sandwich is perfect to warm you up on a chilly evening. |
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