The Iconic Zingerman's Reuben: Ann Arbor's Legendary Sandwich

In the heart of Ann Arbor, Michigan, there's a sandwich that has transcended its humble deli origins to become a culinary icon: the Zingerman's Reuben. This masterpiece of deli fare has been drawing food enthusiasts from across the country to this college town since 1982. While nothing quite matches the experience of getting one fresh from the source, making this celebrated sandwich at home allows you to master a piece of Ann Arbor's food heritage.

History and Origin

The Reuben sandwich itself has contentious origins, with competing claims from Omaha and New York City in the 1920s. However, Zingerman's Delicatessen elevated this classic to new heights when Paul Saginaw and Ari Weinzweig opened their deli in a historic building near the University of Michigan campus. Their commitment to sourcing exceptional ingredients and maintaining traditional preparation methods has made their version of the Reuben a benchmark against which others are measured.

Main Ingredients and Production Method

At the heart of this sandwich is Zingerman's house-made corned beef, brined for days in a special spice blend and cooked to perfect tenderness. The marriage of this premium meat with imported Swiss cheese, locally-sourced sauerkraut, and Russian dressing, all nestled between slices of fresh-baked rye bread, creates the foundation of this legendary sandwich. The key to its distinct character lies in the careful grilling process that transforms these quality ingredients into a harmonious whole.

Flavor Profile

Each bite delivers a symphony of flavors and textures: the salty, tender corned beef contrasts beautifully with the tangy crunch of sauerkraut, while the creamy Russian dressing and melted Swiss cheese provide rich, smooth notes. The twice-baked rye bread adds a nutty, toasted dimension that complements the filling while maintaining its structural integrity despite the generous portions.

Recipe

Ingredients:

• 1 lb high-quality corned beef, sliced thin

• 8 slices Jewish rye bread

• 8 slices Swiss cheese

• 2 cups sauerkraut, drained well

• 1/2 cup Russian dressing (recipe below)

• Unsalted butter for grilling

For the Russian Dressing:

• 1/2 cup mayonnaise

• 3 tablespoons ketchup

• 2 tablespoons sweet pickle relish

• 1 tablespoon fresh onion, minced

• 1 teaspoon horseradish

• 1/4 teaspoon Worcestershire sauce

• Salt and freshly ground black pepper to taste

Instructions:

1. Prepare the Russian dressing by combining all dressing ingredients in a bowl and refrigerating for at least an hour to allow flavors to meld.

2. Warm the corned beef by steaming or briefly heating in a pan with a splash of water.

3. Heat a large skillet or griddle over medium heat.

4. Butter one side of each bread slice.

5. Spread Russian dressing on the non-buttered sides of the bread.

6. Layer each sandwich: bread (dressing side up), Swiss cheese, warm corned beef, sauerkraut, another slice of Swiss cheese, and top with bread (dressing side down, buttered side up).

7. Grill sandwiches for 3-4 minutes per side until golden brown and cheese is melted.

8. Cut diagonally and serve immediately.

Tips:

• Always steam or gently warm the corned beef rather than frying it to maintain its tenderness.

• Press the sauerkraut between paper towels to remove excess moisture before assembling.

• Use a weight or sandwich press to achieve even browning and melting.

• Don't rush the grilling process - moderate heat ensures the cheese melts while the bread achieves perfect crispness.

• For authentic flavor, seek out Jewish-style corned beef and real Swiss Emmental cheese.

Traditional Way of Serving

In true Ann Arbor style, the sandwich is served hot off the griddle, cut diagonally to showcase the layers, and accompanied by a crisp dill pickle spear. Many locals pair it with one of Zingerman's house-made potato salads or coleslaw, and a locally crafted beer or a Dr. Brown's soda.

Popular Establishments

While many delis offer Reubens, Zingerman's Delicatessen at 422 Detroit Street remains the undisputed king in Ann Arbor. Their version is distinguished by the quality of ingredients, generous portions, and the care taken in preparation. The bustling, historic atmosphere of the deli adds to the experience, making it worth joining the often-lengthy lines.

Cultural Significance

The Zingerman's Reuben has become more than just a sandwich; it's a symbol of Ann Arbor's commitment to quality food and community. It represents the melding of Jewish deli traditions with Midwestern hospitality and has become a rite of passage for University of Michigan students, faculty, and visitors alike. The sandwich has been featured in national media and has helped establish Ann Arbor as a serious food destination.

The Last Bite

Creating this iconic sandwich at home allows you to participate in a beloved Ann Arbor tradition while mastering the art of building the perfect Reuben. While your home version might not come with the bustling atmosphere of Zingerman's, it will give you a deeper appreciation for this masterpiece of sandwich craft and the city that made it famous. Remember, great ingredients and patience are your allies in recreating this taste of Ann Arbor's culinary heritage.

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