New York’s Reuben

At TNBD, we’re continuing our series featuring a recipe from a different U.S. state every day! Today’s stop is New York, home of the iconic Reuben sandwich. The Reuben is a rich, flavorful deli classic that’s beloved nationwide. Traditionally, it’s made with tender corned beef piled high on slices of rye bread, layered with tangy sauerkraut, Swiss cheese, and creamy Russian dressing, then grilled to golden perfection. The combination of savory, salty, and slightly sweet flavors makes it a satisfying meal for lunch or dinner, whether at home or in a bustling New York deli.

The Reuben has a somewhat debated origin, but one popular story traces it back to the early 20th century in New York City. Some credit Reuben Kulakofsky, a grocer in Omaha, Nebraska, who created the sandwich for a poker game, while others point to Arnold Reuben, owner of Reuben’s Delicatessen in Manhattan, who reportedly popularized it for his customers in the 1910s–1920s. Regardless of its precise beginnings, the sandwich became a staple of Jewish delis across New York and eventually across the country, embodying the city’s melting-pot culinary culture.

Today, the Reuben is synonymous with New York deli tradition, serving as a delicious reminder of the city’s rich immigrant history and its love of hearty, flavorful sandwiches. From classic delis in Manhattan to home kitchens nationwide, the Reuben continues to delight with every cheesy, tangy, perfectly grilled bite.