Where Can I Get a Corn Beef Ruben
Order as many flat rate items as you'd like
and pay only $11.99 per address.
Order as many flat rate items as you'd like
and pay only $11.99 per address.
| Merchandise Total per Address | Rate |
|---|---|
| $0 - $25 | $14.99 |
| $25.01 - $50 | $18.99 |
| $50.01 - $75 | $22.99 |
| $75.01 - $100 | $25.99 |
| $100.01 - $125 | $29.99 |
| $125.01 - $150 | $37.99 |
| $150.01 and up | 25% |
| Merchandise Total per Address | Rate |
|---|---|
| $0 - $25 | $24.99 |
| $25.01 - $50 | $28.99 |
| $50.01 - $75 | $32.99 |
| $75.01 - $100 | $35.99 |
| $100.01 - $125 | $39.99 |
| $125.01 - $150 | $47.99 |
| $150.01 and up | 25% + $10 |
| Merchandise Total per Address | Rate |
|---|---|
| $0 - $25 | $34.99 |
| $25.01 - $50 | $38.99 |
| $50.01 - $75 | $42.99 |
| $75.01 - $100 | $45.99 |
| $100.01 - $125 | $49.99 |
| $125.01 - $150 | $57.99 |
| $150.01 and up | 35% |
Zingerman's Corned Beef Reuben Sandwich Kits
The deli sandwich of their dreams.
The perfect lunch—by mail. If you know someone who loves real deli fare, sending this gift will cement your status as the most clever, generous friend they have. Some assembly is required, but considering it has been known to make grown men weep in appreciation, we think it's worth it.
Included: Jewish Rye, sliced Corned Beef, sliced Emmentaler Swiss cheese, Zingerman's potato chips, Coleslaw, Sauerkraut, Russian dressing, garlicky pickles, Magic Brownie Bites.
Our professional-grade instructions come inside the box. Or watch this tutorial on how to make a Zingerman's reuben!
"The Reuben is killer."
Barack Obama
"Zingerman's sandwiches are an 11 on a scale of 1 to 5."
Oprah
"As I ate my first of three reubens last night my brother turned to me and asked, 'Why can't all food be like this?'"
James, Springfield IL
"Now that's a sandwich!"
Michael Ivins, The Flaming Lips
"Their reubens are so good, I became that tedious person talking to my family about them in detail on the phone."
Mindy Kaling
"Your Reuben Sandwich Kit absolutely floored my parents. Easily the best present I have ever gotten them. It made up for 37 years of me being an awful son. They cannot stop talking about how great it was."
Paul M., Swannanoa, NC
The best reuben in America
Twenty Best Sandwiches in America, Food & Wine
"Zingerman's...made Reuben-giving a sacred holiday tradition."
New York Magazine
Zingerman's Corned Beef Reuben Sandwich Kit
G-SHE Serves 6-8
Current Price $225 Please enter the quantity Please enter a valid quantity.
Zingerman's Corned Beef Reuben Sandwich Kit
G-SHE-2 Serves 3-4
Current Price $150 Please enter the quantity Please enter a valid quantity.
What's in a Reuben Sandwich Kit?
The Reuben Kit is full of delicious ingredients for you to make your own Reuben at home! We pack the perishable ingredients in insulated packaging and ship everything with overnight shipping to ensure the kit arrives in great condition.
Here's a tour through what you can expect to find in your kit and how long you can savor their flavors. Kits that serve 6-8 will get double the bread, meat, cheese, sauerkraut, and chips plus extra brownie bites.
Zingerman's Bakehouse bread
For the crusty, toasty sandwich exterior, you'll receive Jewish Rye Bread made with freshly milled rye flour and ground caraway seeds or Pumpernickel Bread. Keep on the counter to eat within a few days or freeze for up to three months.
The best cured & cooked meats (or tempeh)
Depending on your kit of choice, you'll stack your sandwich with first cut corned beef, first cut lean pastrami, or oven roasted turkey. Keep the meats in the fridge to eat within five days or freeze for up to six months. For the vegetarian reuben with tempeh, cook and eat the tempeh within two to three days.
Flavorful condiments
You'll get tangy Brinery sauerkraut, sliced Emmentaler Swiss cheese, a jar of Zingerman's "old" garlicky pickles, and creamy coleslaw and Russian dressing made in our own kitchen. The vegetarian reuben has sliced cheddar cheese made with vegetarian rennet. Keep everything in the fridge and plan to use most of these crunchy and creamy toppings within a few days. The sauerkraut and pickles can be kept longer if they stay submerged in their brine.
Zingerman's potato chips and Zingerman's Bakehouse brownie bites
To round out the meal, snack on personal-sized bags of Zingerman's potato chips made by Great Lakes Potato Chip Company and flavored with Epices de Cru spices. For a sweet treat, there are walnut-studded brownie bites and no-nut brownie bites. Eat or freeze the brownie bites within a couple weeks.
What makes our Jewish Rye Bread so great?
Excerpted from the new Zingerman's Bakehouse Book
In order to open Zingerman's Bakehouse, we had to be able to bake great Jewish Rye Bread for Zingerman's Delicatessen, which was our first (and at the beginning our only) customer. It's not possible to have a superb Reuben sandwich without authentic Jewish rye bread. We wanted our Jewish rye to be an essential part of the sandwich, not just a structural element that didn't really add to the flavor. So right from the beginning, we used and further evolved the excellent recipe and techniques we learned from our first teacher, Michael London.
First, we use a sour starter, which is unusual these days.
It adds a little bit of leavening to the recipe, but mainly it provides depth and complexity of flavor. We created the starter in the fall of 1992, and we've been feeding it every day since to keep it healthy, with just the right amount of tang. This version of rye bread was the one made most often by the Polish Jewish bakers in New York and was called sour rye. It later became known as Jewish rye.
Second, we use "old" rye bread from the previous day's bake.
We slice and soak it in water and then add it to the dough. It adds a layer of texture, flavor, moisture, and color to the bread. It's also a tradition for Jewish bakers to take something from yesterday and put it in today's recipes, representing the continuity and interconnectedness of life.
Third, there's actually some rye in the recipe.
Many rye breads are made from white-wheat flour with a touch of rye added. We use lots of medium rye (rye flour that has some of its bran) in our sour starter.
Finally, we create a real crackly crust.
We brush each loaf with water before it goes into the oven and then again when it comes out. The contrast of the cool water on the hot loaf causes the crust to crack in a distinctive way that is characteristic of Jewish rye.
The story behind Zingerman's Reuben sandwich
When Ari Weinzweig and Paul Saginaw started talking about opening a deli in Ann Arbor they were clear on what eating a sandwich would be like. They wanted sandwiches so stacked and packed that you'd have to use both hands to eat them. The dressing would drip down your arms. The food would be so good that every bite would make you stop in your tracks.
Today, the line for our huge, ultra-tasty sandwiches stretches out the front door and down the block several times a week. When we're that busy you can bet that the kitchen will be cranking out a whole lot of Reubens. Since the we opened in 1982 the Reuben has been the best seller. Even with 50 other sandwiches on the menu, Zingerman's Deli makes more than 50,000 classic corned beef Reubens every year.
These days the Reuben is a staple across America. A hundred years ago, not so much.
The first delicatessens were opened by German immigrants on the Lower East Side of Manhattan at the end of the 19th century. They served foods like sausages, pickled vegetables, and cold cuts by the pound. In the early 20th century, Jewish immigrants from central and Eastern Europe opened delicatessens serving familiar, old-country foods cafeteria style: cured herring, pastrami, pickles. By the 1930s, there were nearly 2,000 Kosher delis in New York. They would have sold corned beef and rye bread, but it is unlikely you'd have been able to get a Reuben sandwich. Since it includes both meat and cheese the Reuben is definitely not Kosher.
Not all delis were Kosher, though, and the Reuben sandwich might well have been invented in a New York deli. One version of the story of the Reuben's origin is that the sandwich was invented in 1914 by Arnold Reuben of Reuben's Restaurant and Delicatessen on Broadway. An actress came in late at night, asked for a huge sandwich, and was given ham, turkey, Swiss cheese, cole slaw, and Russian dressing on rye bread. She liked it so much that it was added to the menu as "Reuben's Special." However, in another origin story, the Reuben was invented in 1925 by Reuben Kulakofsky, a grocer who went to a late-night poker game at the Blackstone Hotel in Omaha and served sandwiches of corned beef, Swiss cheese, and sauerkraut on rye. The hotel's owner was so impressed by the sandwich that he put it on the hotel's menu and named it for its inventor. What's not in dispute is that thirty years later, a former waitress from the Blackstone won the first ever National Sandwich Idea Contest with a Reuben sandwich of corned beef, Swiss cheese, sauerkraut, and thousand island dressing on rye. So there you have it. The quintessential New York deli sandwich might have been invented in… Nebraska.
By the second half of the 20th century, most delis in New York were Kosher-style, not strictly Kosher. For a time, Reubens weren't on the menu at famous delis like Katz's, but you could order them off menu. In the 1970s the Reuben was formally added, and its status as a Deli classic was solidified.
The Zingerman's Reuben sandwich has always been based on one key ingredient: corned beef from Sy Ginsberg.
Sy opened his business, United Meat and Deli, in Detroit in 1982—the same year that Zingerman's Deli opened. From the start he did a couple of things differently than other folks who cure corned beef. All the seasonings he uses are minimally processed. Take garlic, a primary ingredient in corned beef. Most producers use powdered garlic which is typically dehydrated with chemicals and then mixed with emulsifiers to keep it shelf stable. It tastes like a stale bouillon cube. Sy uses freshly squeezed garlic juice, which gives the beef honest garlic flavor.
To make corned beef, you start with the brisket—the breast of the cow—and then you cure it. The name comes from the traditional curing method, where you cover the brisket with large grains of salt called "corns." These days most producers use a salty brine rather than corns of salt. At United Meat and Deli, the briskets are trimmed by hand, and then they're run through a machine with possibly the best name I've ever heard in the food industry: the pickle injector. The pickle injector has a bunch of needles that inject brine into the brisket. Some corned beef producers will package the beef as soon as it comes out of the pickle injector, but Sy lets the corned beef cure overnight in brine. The longer curing lets the flavor permeate the beef more thoroughly. After a day of curing, the corned beef is ready to be cooked. Cooking the brisket is simple: you just boil it for a couple of hours in a huge pot of water. At our deli we keep them warm in a steamer and then slice them to order for sandwiches.
When Zingerman's Deli first opened, Sy delivered our corned beef out of the back of his Volkswagen. Then he'd stick around the deli for a few hours during the lunch rush to help out on the sandwich line. Paul sometimes introduces Sy as "the man who made the first corned beef sandwich at Zingerman's."
You can make a Zingerman's Reuben at home.
Shipping sandwiches—or, the components to build the sandwiches—is a big part of our business at Zingerman's Mail Order. That might sound a little crazy, but it's plenty popular all the same. Last year we shipped enough Reuben Sandwich Kits to make over 24,000 sandwiches. Putting the sandwich together takes a little time and work, but given that it's garnered praise ranging from "the best sandwich in America" in Food and Wine, to "one of twenty sandwiches that will change your life" in Esquire, many believe it's worth the effort. I agree.
Source: https://www.zingermans.com/Product/zingermans-corned-beef-reuben-sandwich-kits/G-SHE
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