HG’s delightful pal, Lynn S., sent along a funny YouTube short film called A Reuben By Any Other Name. In the film, two contentious Jewish couples argue about the proper construction, history and etymology of the Reuben sandwich. Permit HG, a sage in such matters, to make the final decision. The Reuben sandwich is now ubiquitous, served virtually everywhere and, for the most part, very badly prepared. During HG’s days in New York the Reuben was only served at the classy Reuben’s Restaurant and Delicatessen (long departed) at 6 E. 58th Street in Manhattan. Arnold Reuben opened the first Reuben’s Restaurant in 1908 (there were a number of moves before the final landmark on E.58th). Legend has it that an actress working with Charlie Chaplin ordered the combination in 1914 and the Reuben was born. HG had it many times at that delightful eatery with crisp French fries and kosher dill pickles. It was the best.
Okay. What are the ingredients? Grilled Jewish rye bread coated with Russian dressing. Corned beef. Sliced swiss cheese. Sauerkraut. Like many great things, the ingredients are simple. But, in order to have that great sandwich — favored by significant figures like Charlie Chaplin, crime boss Arnold Rothstein and showman Billy Rose — all the elements have to be of top quality, the proportions need to be perfect and finally the bread needs proper grilling (not toasting!). Don’t cut corners and you’ll be rewarded with a classic taste of American regional cooking.
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