Although the origins of the Reuben sandwich are unclear, the earliest references to it in print are New York–based. According to one account, it was created by Arnold Reuben, the German owner of the now defunct Reuben’s Delicatessen in New York City. Regardless of its origin, it’s delicious and made even more so with our ale-soaked sauerkraut.
Active preparation time: 20 minutes
Total time: 40 minutes
Serves: 2
Ale-Soaked Kraut
2 Tbs (1 fl oz/30 ml) olive oil
Pinch of salt
1 yellow onion, diced
½ cup brown sugar
12 fl oz (355 ml) sour beer
14 oz (397 g) sauerkraut (preferably Frank’s Kraut)