| 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. |
