Faithful to its design, the origin of Reuben's sandwich is disordered too
Two states claim to have created the Reuben - we will let you decide who really happened first.
A good sandwich in Reuben is a case in disorder and a mile-high makeup composed of salted beef, tangy sauerkraut, molten Swiss cheese and a Russian dressing gland pressed between two slices of rye bread. No doubt one of the great culinary inventions of the twentieth century, it is an unlikely combination that has been a big success for nearly 100 years. But who is the mysterious Mastermind Ruben, well, behind the original story of Beloved Reben Sandwich anyway? Naturally, the answer is far from simple because there is more than one credited person to bring this sandwich to the masses.
New York Deli vs. Omaha Hotel
As a modern news of New York Jews Delis, it seems natural that this is where the Réuben sandwich is from. Many claim that Arnold Reuben, owner of Restaurant de Reuben and Deli on E. 58th Street, invented in 1914. As his daughter tells the story, an actress named Annette Seelos (known for his surprising roles in Charlie Chaplin Films) entered in the restaurant. late one night and was just hungry. She asked Ruben to make her a huge sandwich, so he took ham, Turkey, Switzerland, cabbage and Russian vinaigrette and serve him on rye bread. It was a blow, and he called itReuben's special.
However, observer readers note, however, that there are essential differences between this sandwich and the resident we know and love today.
Who then brings us to Omaha, Nebraska, where the other swearrs that the Reuben sandwich wasfirst concoct In the 1920s. It was there that Bernard Schimmel led the cuisine of the Blackstone Hotel, which his father owned and where he also would enjoy a weekly poker match with friends. As this legend happens, one of the players - the owner of the local grocery store Reben Kulafofsky-asked for a sandwich with beef and sauerkraut. Schimmel, who was a European trained chief, put his own spin on it draining the sauerkraut, mingling with a thousand dressing of the island, then superimpose with Swiss beef and homemade on dark rye bread. His crowning addition, however, wasgrill.
The oldest reference to a Reuben sandwich in a restaurant menu seems to come from the Blackstone main dining room in 1934, when the sandwich is only 40 cents. This seems to settle the debate, at least to a certain extent.
A winning recipe
One thing is certain: Ruben's sandwich has acquired a national collision after winning the competition of National Sandwich Ideas (yes, it was really one thing) in 1956 after joining a chef in one of the other hotels belonging toSchimmel's father. He added it to all the menus by then. Judges called him a "Master Sandwich" and declared it "The Nation Top Hotel and Restaurant Sandwich"on 600 or more entries. From there, his popularity took off, and today it is now available coastal coast and certainly in Omaha, NE.
