I knew the Reuben sandwich was a popular sandwich. But I didn’t know the origin of this corned beef, sauerkraut and Swiss cheese classic was in dispute. One story holds that a Lithuanian-born Jewish grocer from Nebraska was the inventor. Another credits a German-Jewish owner of a New York deli.
Who knows for sure. But variations of the Reuben abound, including veggie, turkey and ham. One enticing riff you don’t hear much about is a tuna Reuben. But our friends at Viking Range have created one.
It makes use of tuna steaks, which are rubbed with extra virgin olive oil, grilled, and then topped with Swiss cheese.
Aside from the cheese, the sandwich includes another traditional Reuben ingredient: Thousand Island dressing. Shredded cabbage or coleslaw is substituted for sauerkraut.
The filling is layered between two thick slices of rye bread.
Classic or not, this is one Reuben I plan to try.
Bon appétit,
Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch
