What Is a Reuben Sandwich? Origins, Layers and How to Order One

Short answer: A Reuben sandwich is a grilled sandwich of corned beef, Swiss cheese, sauerkraut and a creamy dressing on rye bread. Its origin is disputed: one story points to a 1920s poker game in Omaha, another to a New York deli owner in 1914. Order one grilled hot, with the cheese fully melted and the bread crisp.

Corned beef is beef cured in salt, usually a salty brine, then cooked low and slow until tender.

Key takeaways

• The build: Five parts make the classic: corned beef, Swiss, sauerkraut, Russian or Thousand Island dressing, and rye.
• The origin: Omaha and New York both claim the sandwich, and neither story is fully settled.
• The meat: “Corned” refers to coarse grains of salt, not to corn, and cured beef can stay pink when fully cooked.
• The test: A good one is hot all the way through, with tangy kraut, melted cheese and bread that holds together.

What is a Reuben sandwich, exactly?

It is a hot deli sandwich built on rye bread and grilled until the cheese melts. The fillings stay remarkably consistent from one deli to the next.

National Geographic lists the core ingredients as corned beef, Swiss, sauerkraut and rye, plus “either Russian or Thousand Island” dressing (Source: National Geographic). Each layer does a job. The beef brings salt and richness, the kraut adds sour crunch, the cheese binds everything, and the dressing adds creaminess.

Where does the Reuben get its name?

Nobody can prove it for certain. The two leading stories point to a grocer in Omaha and a deli owner in New York.

In the Omaha version, Reuben Kulakofsky asked for a late-night corned beef and sauerkraut sandwich during a poker game at the Blackstone Hotel. That game took place “in the latter half of the 1920s.” The sandwich later won the National Sandwich Idea Contest in 1956 (Source: National Geographic). Hotel owner Bernard Schimmel is credited with adding Swiss and Thousand Island, then pressing it hot.

The New York version dates to 1914. It credits Arnold Reuben, owner of Reuben’s Restaurant, who made a sandwich for an actress. That early order reportedly used ham, turkey, Swiss and coleslaw on rye, which is a long way from today’s corned beef classic. Omaha has since declared March 14 National Reuben Sandwich Day.

What is corned beef, and how is it different from pastrami?

Corned beef is salt-cured beef, usually brisket, that is simmered or braised until tender. Pastrami starts from cured beef too, but it is typically spice-rubbed and smoked instead.

The USDA explains that “corning” has nothing to do with corn. The meat was once dry-cured in coarse “corns” of salt, some the size of corn kernels. Brine has since replaced the dry cure (Source: USDA Food Safety and Inspection Service). The agency notes it is made from less tender cuts like brisket, rump or round, so it needs long, moist cooking.

Two more USDA facts help at the counter. Raw corned beef should reach a minimum internal temperature of 145°F, followed by a rest of at least three minutes. It can also stay pink after cooking, because the nitrite used in curing fixes the color. Pink color alone does not mean it is undercooked, so trust a thermometer.

National Geographic adds a cultural note. Irish immigrants in America often bought their corned beef from kosher butchers and delis in nearby neighborhoods (Source: National Geographic). That deli connection helps explain how corned beef became a sandwich staple.

Russian or Thousand Island: which dressing goes on a Reuben sandwich?

Both are correct, and both show up on classic versions. The Omaha story uses Thousand Island, but Russian appears on plenty of deli versions too.

National Geographic describes both as “mayonnaise-ketchup based,” with Russian being slightly spicier thanks to paprika and Worcestershire sauce (Source: National Geographic). That makes Thousand Island the milder, often sweeter choice of the two.

In practice, the dressing balances the sour kraut and salty beef. A sweeter dressing softens the tang. A spicier one sharpens it.

Why does sauerkraut matter so much?

Sauerkraut is the sour, crunchy layer that cuts through the rich meat and cheese. Without it, the sandwich is just a corned beef melt.

Sauerkraut is fermented cabbage, and the process takes time. The National Center for Home Food Preservation says that between 70°F and 75°F, kraut will be fully fermented in about 3 to 4 weeks. Below 60°F, it may not ferment at all (Source: National Center for Home Food Preservation).

That slow fermentation creates the tang people expect. Well-drained kraut also keeps the rye from turning soggy, which matters on a hot grilled sandwich.

The Four-Layer Bite Test

Use this simple check to judge any Reuben you order. Take one bite from the center and look for four things:

1. Heat: The beef is warm all the way through, not cold in the middle.
2. Melt: The Swiss is fully melted and holds the fillings together.
3. Tang: The kraut tastes bright and sour, not watery.
4. Crunch: The rye is golden and crisp, and it does not collapse.

If a sandwich passes all four, you have found a good one.

How Quig’s makes a Reuben worth the drive on CR 210

Quig’s Reuben sticks to the classic build. We stack corned beef with Swiss cheese, sauerkraut and our homemade Thousand sauce, then serve it on grilled marble rye. It sits on our full menu alongside the Yardbird Sandwich, the Fish Sandwich and the Q Dawg.

Pastrami fans have options too. The New Yorker burger pairs pastrami with provolone, horseradish aioli, mustard and pickles. If burgers are your thing, read our guide to the best burgers in St. Johns.

Quig’s Meats & Eats is a family-owned restaurant that has served St. Johns since 2023. Learn why family-owned restaurants stand out, or see why made-to-order beats fast food. You can dine in, order online for pickup, get delivery through a third-party platform, or call 904-784-7844.

Frequently asked questions

Is a Reuben served hot or cold?

A Reuben is almost always served hot. The sandwich is grilled or pressed so the rye turns crisp and the Swiss cheese melts into the corned beef and sauerkraut. Heat is part of the appeal, because the warm cheese ties the tangy kraut and salty meat together. A cold version exists in some delis, but it is closer to a plain corned beef sandwich with kraut. If you order one to go, eat it soon after pickup. The bread stays crisper, and the cheese stays soft and melted. Reheating a Reuben in a skillet works better than a microwave, which can make the rye soggy and chewy.

What is the difference between a Reuben and a Rachel?

A Rachel is a common variation on the Reuben. Most versions swap the corned beef for pastrami or turkey, and many replace the sauerkraut with coleslaw. The bread, cheese and dressing usually stay the same, so it still tastes familiar. Recipes vary from deli to deli, and there is no single official version. The Rachel tends to taste a little milder and creamier, especially when it uses turkey and slaw. If you prefer less sour tang, it is a good one to try. Fans of bold flavor usually stick with the classic corned beef and kraut combination.

Where can you get a Reuben sandwich in St. Johns, FL?

Quig’s Meats & Eats serves the Quig’s Reuben at 100 Gateway Circle, Saint Johns, FL 32259. We are on County Road 210 in St. Johns County, near Durbin Park. Our Reuben is made with corned beef, Swiss cheese, sauerkraut and homemade Thousand sauce on grilled marble rye. You can dine in, order online for pickup, use a third-party delivery platform, or call 904-784-7844 to place an order. If you are planning a midday stop, see our guide to lunch near Durbin Park or our roundup of restaurants on CR 210.

Can Quig’s cater sandwiches for a group?

Yes, we cater. Request a quote on our We Cater page and give us at least 48 hours’ notice so we can plan your order. Catering works well for office lunches, team events and family gatherings in the St. Johns area. Share your headcount, date and the items you have in mind, and we will follow up with a quote. Our menu also covers burgers, wings, tenders, tacos, salads, wraps and sharable fries, so a mixed group can find something they like. More notice than the minimum also leaves time to adjust the order.

Ready for a classic? Browse the Quig’s menu, order your Reuben for pickup, or stop by Quig’s on CR 210. For more local food guides, visit the Quig’s blog.

Sources

1. USDA Food Safety and Inspection Service: Corned Beef and Food Safety
2. National Center for Home Food Preservation (University of Georgia): Sauerkraut
3. National Geographic: Discover the story behind the Reuben sandwich
4. National Geographic: St. Patrick’s Day: So What Is Corned Beef, Anyway?