The classic Reuben sandwich is a favorite for so many reasons. The contrast of flavors between hearty corned beef and tangy sauerkraut. The crunch of the rye bread. The gooey cheese. Smoked and Staked sandwich shop’s owner, Chef Marjorie Meek-Bradley, states “I guess my favorite thing about a Reuben is it’s one of those super-balanced dishes.” While it’s hard to make a classic better than it already is, some restaurants are adding their own fresh spin to this sandwich.
A typical Reuben sandwich contains corned beef, sauerkraut, swiss cheese, and thousand island dressing on rye bread, but chefs across the U.S. have gotten more creative to fit varied tastes. Some are using different meats like pastrami, turkey, or high-end Wagyu beef. Others are providing a vegetarian option with beets or mushrooms.
It’s no surprise that sauerkraut remains a staple ingredient as chefs experiment with new sandwich medlies. Because of its health benefits and easy DIY aspect, adding kraut allows restaurants to have their own twist to dishes. Read the full article about fresh takes on the Reuben from the Washington Post.