The Reuben sandwich is a delicious stacked sandwich consisting of corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing grilled between slices of rye bread. It’s a popular deli sandwich that has been a staple on American menus for decades. But where exactly did this iconic sandwich originate?
The History of the Reuben Sandwich
There are a few different claims about the original creator of the Reuben sandwich. Here are some of the most prominent origins stories:
Reuben Kulakofsky – Omaha, Nebraska
One account credits Reuben Kulakofsky, a grocer and restaurant owner in Omaha, Nebraska in the early 1900s. As the story goes, Kulakofsky would make sandwiches out of his leftover brisket, pastrami, and corned beef for his poker friends. One night around 1920, one of his friends suggested adding Swiss cheese and sauerkraut, and the Reuben sandwich was born.
While this story can’t be definitively proven, Kulakofsky did operate a restaurant and grocer in Omaha, and his children maintained that their father invented the sandwich.
Reuben Kay – New York City
Another origin story points to Reuben Kay, the owner of Reuben’s Delicatessen in New York City in the 1910s or 1920s. According to this tale, Kay invented the sandwich for Annette Seelos, a Broadway actress. Seelos allegedly came into the deli one night after a show, famished but dissatisfied with the menu. Kay whipped up the sandwich for her using ingredients he had on hand, naming it after himself.
Again, while plausible, there is no concrete evidence to verify Kay as the sandwich’s creator. Some consider the New York origin unlikely, as delicatessens there typically used pastrami rather than corned beef.
The Reuben’s Club – Omaha, Nebraska
Perhaps the most widely accepted origin story credits the Reuben’s Club in Omaha, Nebraska. In 1925, Reuben Kulakofsky was playing poker at the club when one of the members decided to spice up the standard midnight snack. The club member (often cited as grocer Fern Snider) took Kulakofsky’s sandwich and added Swiss cheese and sauerkraut. The other poker players loved the sandwich so much that they named it after Kulakofsky – the Reuben sandwich was born.
The Blackstone Hotel – Omaha, Nebraska
A variation on the Reuben’s Club tale gives credit to the chefs at the Blackstone Hotel in Omaha. Around the same time in the mid-1920s, the Blackstone Hotel was said to be serving a very similar corned beef and sauerkraut sandwich. Charles Schimmel, a Blackstone Hotel chef, claimed he had invented the Reuben sandwich.
According to this version, the hotel chef created the sandwich for the pregnant Carol Reuben, the daughter of the hotel’s owner. The sandwich was so tasty that Carol Reuben ate it daily, and the hotel named it after her.
Early References to the Reuben Sandwich
To help piece together the true origins of the Reuben sandwich, one can look for the earliest verifiable references. Here are some of the first printed mentions of the Reuben:
1937 Nebraska State Journal
An advertisement in the March 2, 1937 Nebraska State Journal promoted the sandwiches served at the Cornhusker Hotel in Lincoln, Nebraska. Alongside standard sandwiches like ham and cheese, the ad featured a “Reuben Special”, described as a sandwich of corned beef, Swiss cheese, and sauerkraut on rye bread. This is one of the earliest advertisements showing the sandwich by its well-known “Reuben” moniker.
1939 Menu from Omaha’s Pla-Mor Ballroom
A printed menu from 1939 shows the Reuben being served at the Pla-Mor Ballroom in Omaha. Priced at 20 cents, the Reuben Sandwich was described as “One of those good Corned Beef Reubens you read about.” This provides more written evidence of the Reuben already being an established, named sandwich in Omaha in the late 1930s.
1956 Menu from the Pump Room Restaurant in Chicago
The Reuben was featured on the menu at Chicago’s famous Pump Room Restaurant inside the Ambassador East Hotel. Listed as “Reuben’s Combination”, the sandwich contained corned beef, Swiss cheese, and sauerkraut on pumpernickel bread. The Pump Room was known as a glamorous destination for celebrities and politicians in the mid-1900s, giving the Reuben added prominence.
The Reuben Sandwich Spreads Across the U.S.
After its creation in the 1920s and 30s, the Reuben sandwich slowly became popularized on menus across the United States, especially in the Midwest. Here’s a look at the Reuben’s growth in popularity over the decades:
1940s
The Reuben was still predominantly a regional specialty in the 1940s, mostly found in restaurants and delicatessens in Omaha or New York City. It gained some national exposure when General Eisenhower was said to enjoy Reuben sandwiches during WWII.
1950s
Popularity grew in the post-war 1950s as the Reuben appeared on more menus nationwide. One milestone was the Reuben’s inclusion in the U.S. Congress cookbook in 1950. Pressure cookers and processed, shelf-stable sauerkraut also made enjoyment of the sandwich more accessible country-wide.
1960s
By the 1960s, the Reuben was widely available across the U.S. As more families ate out, diners and sandwich shops featured Reubens on their menus. Regional variations emerged using pastrami or turkey instead of corned beef. The “Rachel” sandwich (turkey instead of corned beef) became popular.
1970s – Today
From the 1970s onward, the Reuben sandwich was an established classic. Deli menus from New York to Los Angeles included Reubens, often with unique spins. Gourmet versions joined menus at upscale restaurants. Today it remains an iconic hot sandwich, transcending fad food trends.
Unique Variations of the Reuben Sandwich
While the classic Reuben is fairly standardized, many chefs and restaurants have put creative spins on the sandwich over the years. Here are some of the most unique and memorable variations:
The Georgia Reuben
The Georgia Reuben swaps the corned beef for Southern pulled pork barbecue. Sweet and tangy barbecue sauce complements the sauerkraut. This popular spin originated at the Deli in Avondale Estates, Georgia.
The Cherokee Reuben
This version uses smoked turkey instead of corned beef. It was named the “Cherokee Reuben” by Killeen’s Korner restaurant in Tulsa, Oklahoma. The smoked turkey gives it a lighter taste while keeping the Reuben flavors.
The Wisconsin Reuben
Also known as a “Wisconsin Style Reuben”, this take includes both corned beef and cheese bratwurst along with Swiss cheese, sauerkraut, and Thousand Island dressing. It’s a beefier, heartier Reuben variation.
The Dallas Reuben
Corned beef gets swapped for Texas-style smoked brisket in the Dallas Reuben sandwich, seasoned with a southwestern rub. Onions, cheddar cheese, barbecue sauce, and pickles often join the brisket.
The Surf ‘n Turf Reuben
For an indulgent, over-the-top version, the Surf ‘n Turf Reuben includes both corned beef and seafood like shrimp or crab cakes along with the sauerkraut and dressing. These are often served as appetizers or shared plates.
Conclusion
While the exact creator may never be known for sure, the Reuben sandwich has certainly come a long way from its humble midwestern deli origins. The unlikely combination of ingredients came together to become a salty, tangy, sweet, savory grilled sandwich. Over the past century, the Reuben has achieved nationwide fame and countless gourmet iterations. It remains a staple sandwich that promises to satisfy any corned beef cravings.