Roastbeef and sauerkraut is a traditional American bagel, but roast beef with remoulade sauce and toasted onions (sometimes pickled cocktail onions, too), is a traditional topping for smørrebrød. And why not add a touch of potato salad?
In other words, if you don’t fancy sauerkraut, you might want to try the more Scandinavian version!
As for the American version, there are actually legends surrounding it. It’s been named a “Reuben style bagel,” but where did the name “Reuben” come from? That is the question.
There are two legends circulating:
Omaha, Nebraska–Reuben Kulakofsky: Reuben Kulakofsky, a grocer, supposedly requested a sandwich with corned beef and sauerkraut at his weekly poker game at the Blackstone Hotel in the 1920s. The hotel owner's son, working in the kitchen, created the Reuben with Swiss cheese and thousand island dressing on rye bread. This version gained popularity and was added to the hotel's menu.
New York City–Arnold Reuben: Another contender is Arnold Reuben, the owner of Reuben's Delicatessen in New York City. Accounts suggest he created the "Reuben Special" around 1914, possibly for an actress coming into the deli late at night. This version might have included ham, cheese, coleslaw, and dressing.
The truth? We may never know. Unfortunately, there's no definitive answer to who invented the Reuben. Both stories lack concrete historical evidence, but there are clues…
Menu Mention: The first documented menu mentioning a Reuben sandwich appears in 1934 at a Nebraska hotel chain, possibly influenced by the Omaha story.
New York Popularity: However, Reuben's Delicatessen in New York City was a well-known spot for sandwiches, and the Reuben was certainly popular there by the 1940s.
Just as there’s no way of proving where the Reuben bagel came from, there’s no one way of making it. Some people exchange the corned beef for pastrami, roast beef, or even turkey. Others remove the sauerkraut. You do you.
Ingredients (serves one)
- 1 bagel, halved
- 50g swiss cheese, thinly sliced
- 100g roast beef, thinly sliced
- 50g sauerkraut, drained
- Small pinch caraway seeds, lightly crushed (optional)
For the Russian dressing
- 1 cornichon, finely chopped
- ½ shallot, finely chopped
- 2 tbsp mayonnaise
- 2 tbsp tomato ketchup
- 2 tsp horseradish sauce or cream
- 1 tsp caster sugar
Worcestershire sauce
- Smoked hot sauce (optional)
- Pinch hot paprika
Instructions- In a small bowl, mix together all the ingredients for the Russian dressing until well combined. Set aside.
- Heat the grill to medium-high. Toast the bagel, then spread the bottom half of the bagel with a generous helping of the Russian dressing. Top with the cheese and put back under the grill for 1 minute or until the cheese is melted and bubbling.
- Working quickly while the bread is still hot and the cheese melted, pile on the roast beef, followed by the sauerkraut. Sprinkle with a few caraway seeds (if using) and a little more Russian dressing, if you like. Put the bagel lid on top and eat straight away, fingers dripping with oozing loveliness.