11 of the Most Delicious Reuben Sandwiches in the U.S.

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A classic Reuben sandwich is made of corned beef, sauerkraut, Swiss cheese, and Russian dressing served on buttered, toasted rye bread. Open-faced or closed, it's a quintessentially American sandwich, and these 11 restaurants and delis have earned a reputation for making top-notch Reubens.

1. KATZINGER'S DELICATESSEN // COLUMBUS, OHIO

Katzinger's Delicatessen has been a Columbus landmark for 30 years, and their Reuben sandwich is billed as "the sandwich that built the business." The classic comes in two sizes, and the menu also features nine variations on the Reuben—including ones with slow-cooked brisket and oven-roasted turkey—to please any taste.

2. KATZ'S DELICATESSEN // NEW YORK CITY

Katz's Delicatessen in Manhattan was founded in 1888 and regularly appears in lists of New York's best delis. (You might also recognize it from the most memorable scene of the movie When Harry Met Sally.) Katz's goes through 8000 pounds of corned beef every week, with much of it going into their Reuben sandwiches. Their corned beef is slow-cured, which takes about 30 days and gives it a particular tenderness.

3. THE BAGEL DELI // DENVER, COLORADO

If you crave an extra amount of corned beef, The Bagel Deli offers a classic, piled-high Reuben with sauerkraut stuffed between layers of meat. You can also get a Reuben with pastrami or turkey, a hot Reuben, and variations using coleslaw.

4. SKIPPER'S SMOKEHOUSE // TAMPA, FLORIDA

Skipper's Smokehouse boasts Floribbean cuisine, described as "a fusion of Caribbean, Florida, and Louisiana flavors." They serve seafood, crawfish, and alligator, yet they've built a reputation for their Blackened Grouper Reuben. This sandwich has a filet of grouper grilled with Cajun seasoning on rye with Swiss cheese, sauerkraut, and Thousand Island dressing.

5. NATE 'N AL OF BEVERLY HILLS DELICATESSEN // BEVERLY HILLS, CALIFORNIA

Al Mendelson and Nate Rimer opened Nate 'n Al in Beverly Hills in 1945, and Al's grandsons Mark and David run the popular deli today. Their classic Reuben—called the "Hollywood"—is a favorite, but pastrami and turkey are also options, as are sides like potato salad and onion rings.

6. ZINGERMAN'S DELICATESSEN // ANN ARBOR, MICHIGAN

Established in 1982, Zingerman's Delicatessen serves made-to-order sandwiches with locally sourced meat and bread and dressings made on site. In 2012, Zingerman's Deli's Reuben made Food & Wine's list of Best Sandwiches in America.

7. HAM HEAVEN & DEVIL DOGS // SARASOTA, FLORIDA

When former New Yorker Rocky Rocchio moved to Sarasota, he brought his penchant for class sandwiches with him. Floridians have loved it—his Reuben at Ham Heaven & Devil Dogs was once voted best in the state.

8. CRESCENT MOON // OMAHA, NEBRASKA

One of the Reuben sandwich origin stories is that it was developed at the Blackstone Hotel in Omaha, Nebraska. The Crescent Moon Ale House, which is located just a couple of blocks down from where the former hotel stood, appropriately named its Reuben sandwich after the local landmark.

9. COURT STREET GROCERS // BROOKLYN, NEW YORK

Last year, Grub Street named Court Street Grocers as the home of the best Reuben in New York (a high honor for a town known for their deli sandwiches). Court Street Grocers, which has three New York locations, makes their own "comeback" sauce for their Reuben sandwiches, described as a spicier alternative to Russian or Thousand Island dressing. They also use locally made bread and sauerkraut and concentrate on a balance of flavors instead of how much meat their Reuben contains.

10. CANTER'S DELI // LOS ANGELES

Canter's Deli has been serving L.A. since 1931, and they say they've gone through 10 million pounds of corned beef in that time (though you can also order their Reuben with the usual alternatives—pastrami or turkey—or with a vegetarian option).

11. SAM LAGRASSA'S // BOSTON

Sam LaGrassa's tagline is "World's No. 1 Sandwiches," and its patrons—who regularly wait in long lines—probably agree. The family owned shop is only open during weekday lunch hours, but the take-out menu assures you can get your fix anytime, assuming you plan ahead. Their Jumbo Reuben, which comes on grilled pumpernickel, is also available for delivery.

3 Delicious Mac and Cheese Dishes You Need to Try

A mac and cheese burger
A mac and cheese burger
Mental Floss Video

Is there a more comforting comfort food than macaroni and cheese? If you love mac and cheese—and wish you could include it in every meal—these recipes are for you. Chef Frank Proto, Director of Culinary Operations at the Institute of Culinary Education, has cooked up three creative recipes that use macaroni and cheese as their main ingredient. For a cheesier cookout, try Chef Frank’s fried mac and cheese burger buns; for more upscale dinners, try the mac and cheese stuffed peppers; and for a perfect party appetizer, we recommend the bacon-wrapped mac and cheese. These recipes transform the classic comfort food in surprising ways—and they’re perfect for revitalizing leftover mac and cheese.

Chef Frank's Classic Mac & Cheese Recipe

Ingredients:

1 Box Elbow Pasta
4 ounces (8 tablespoons) butter
3-4 tablespoons flour
4-5 cups milk
1 clove garlic, crushed
1 pound American cheese
1 pound cheddar cheese, shredded
Salt and black pepper, to taste

Instructions:

  1. Cook elbow pasta to desired doneness.
  2. Heat butter in a sauce pot over medium heat.  Add the flour until you get a wet sand consistency. 
  3. Cook over low for 3-4 minutes stirring frequently. 
  4. Add the milk and the garlic and let come to a simmer. 
  5. Lower the heart and let cook for 15-20 minutes.
  6. Add the both cheeses and whisk until combined.
  7. Add the cooked pasta and coat well. 

Mac & Cheese Burger Buns Recipe

Ingredients:

Macaroni and Cheese
2 Eggs
1 Cup Flour
1 Cup Bread Crumbs
Burger Patty
Lettuce
Tomatoes
Condiments (ketchup or mustard)
Vegetable Oil

Instructions:

  1. Refrigerate mac & cheese for two hours.
  2. Use a ramekin or a cup to cut out burger bun shape.
  3. Add flour, egg (beaten), and breadcrumbs to separate bowls.
  4. Dip mac and cheese buns in flour, egg, and breadcrumbs consecutively, covering on both sides.
  5. Turn stove on medium high heat and add oil to pan.
  6. Fry mac and cheese buns until golden brown on both sides (about 30 seconds to a minute).
  7. In a separate pan on medium high heat, grill burger patty until it reaches desired doneness.
  8. Build your burger: Add burger patty, lettuce, tomatoes, and your favorite condiments to your mac and cheese burger patties, then dig in!

Bacon-Wrapped Mac and Cheese Recipe

Bacon wrapped macaroni and cheese.

Ingredients:

Macaroni and Cheese
Bacon
Bread Crumbs

Instructions:

  1. Preheat oven to 350.
  2. In a pan with oil, cook bacon until cooked through but not yet crisp.
  3. Grab a muffin or cupcake tin. Line tin with bacon, using one piece per cup.
  4. Pour mac & cheese into tin.
  5. Sprinkle breadcrumbs on top.
  6. Bake bacon-wrapped mac & cheese in oven for 10-15 minutes or until bacon is crispy.
  7. Let bacon-wrapped mac & cheese cool before removing from tin.
  8. Carefully remove each piece of bacon-wrapped mac & cheese from tin, using a knife to separate any stuck edges.

Mac and Cheese Stuffed Peppers Recipe

Macaroni and cheese stuffed peppers.

Ingredients:

Macaroni and Cheese
Cooked chorizo
3 Bell Peppers
Bread Crumbs
Shredded cheddar cheese

Instructions:

  1. Preheat oven to 350.
  2. Add cooked chorizo to macaroni and cheese, stirring in with sauce.
  3. Cut tops off of bell peppers and remove seeds.
  4. If bell peppers cannot stand upright on their own, slice bottom to level.
  5. Pour macaroni and cheese into bell peppers.
  6. Top with bread crumbs and shredded cheese.
  7. Place on baking sheet and bake in oven for 10-15 minutes until peppers are soft.
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Cheese Made from Celebrities' Microbes Is On View at London’s Victoria & Albert Museum

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iStock/bhofack2

London's Victoria & Albert Museum is home to such artifacts as ancient Chinese ceramics, notebooks belonging to Leonardo da Vinci, and Alexander McQueen's evening dresses—all objects you might expect to see in a world-famous museum. However, the cultural significance of the selection of cheeses now on display at the museum is less obvious. The edible items, part of a new exhibition called FOOD: Bigger than the Plate, were cultured from human bacteria swabbed from celebrities.

Though most diners may prefer not to think about it, bacteria is an essential ingredient in many popular foods. Beer, bread, chocolate, and cheese all depend on microbes for their signature flavors. Scientists took this ick factor one step further by sourcing bacteria from the human body to make cheese for the new exhibit.

Smell researcher Sissel Tolaas and biologist/artist Christina Agapakis first conceived their human bacteria cheese project, titled Selfmade, in 2013. When a chef and team of scientists recreated it for the Victoria & Albert Museum, they found famous figures to donate their germs. Blur bassist Alex James, chef Heston Blumenthal, rapper Professor Green, Madness frontman Suggs, and The Great British Baking Show contestant Ruby Tandoh all signed up for the project.

A display of the human-microbe cheese at Victoria & Albert museum
The Victoria & Albert Museum

Once the celebrities' noses, armpits, and belly buttons were swabbed, their microbiome samples were used to separate milk into curds and whey. The curds were then pressed into a variety of cheeses: James's swab was used to make Cheshire cheese; Blumenthal's, comté; Professor Green's, mozzarella; Suggs's, cheddar; Tandoh's, stilton.

The cheeses are being sequenced in the lab to determine if they're safe for human consumption. But even if they don't contain any harmful bacteria, they won't be served on anyone's cheese plates. Instead. they're being kept in a refrigerated display at the Victoria & Albert Museum.

Museum-goers can catch the cheeses and the rest of the items spotlighted in FOOD: Bigger Than the Plate from now through October 20, 2019.

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