The Reuben Sandwich: New York’s Most Legendary Comfort Food
Ask any deli regular in New York to name the one sandwich that defines the whole tradition, and you’ll get the same answer almost every time: the Reuben. Piled high, pressed until golden, and dripping with melted cheese, it’s less a menu item than a rite of passage. At NY Deli, tucked right in the heart of Amsterdam city center on Damstraat, we brought that legacy across the Atlantic — and we think it deserves a proper introduction.
What Exactly Is a Reuben?
At its core, a Reuben is a hot, grilled sandwich built on four essential pillars:
- Cured meat — traditionally pastrami or corned beef
- Swiss cheese — melted until it holds everything together
- Sauerkraut — tangy, slightly sour, and the sandwich’s secret weapon
- Russian dressing — a creamy, slightly sweet, slightly spicy sauce that ties it all together
All of that gets stacked between two slices of rye or signature deli bread, then grilled or pressed so the outside turns crisp while the inside goes warm and melty. It’s a study in contrasts: hot and cold, rich and tangy, crisp and soft — which is exactly why it’s stayed popular for nearly a century.
Where Did the Reuben Come From?
Like a lot of great deli food, the Reuben’s origin story depends on who’s telling it. The two most common tales both trace back to the early 20th century United States, with competing claims from a deli in Omaha, Nebraska, and a card game at New York’s Blackstone Hotel. What’s not up for debate is where the sandwich found its true home: the delicatessens of New York City, where it was refined, perfected, and turned into a cultural institution. Once it hit the counters of NYC’s classic delis, the Reuben never left.
Why the Combination Works
It might seem like an unusual pairing on paper — cured meat, cheese, cabbage, and a mayo-based sauce — but every ingredient in a Reuben earns its place:
The richness of the meat needs something to cut through it, which is exactly what the sauerkraut’s acidity delivers.
The Swiss cheese melts into every gap, binding the layers and adding a mellow, nutty backdrop.
The Russian dressing brings sweetness and a bit of spice, rounding out the sharper flavors.
Grilling the bread adds crunch and smoky depth, turning a cold stack of ingredients into a proper hot sandwich.
The result is balanced in a way few sandwiches manage: nothing overpowers anything else.
The Reuben at NY Deli
We serve ours the way it’s meant to be: pastrami, Swiss cheese, sauerkraut, and Russian dressing on our signature bread. No shortcuts, no substitutions — just the real thing, made with the same care as a proper New York deli counter.
Prefer poultry? Our Turkey Reuben swaps in turkey for the pastrami while keeping the Swiss cheese, sauerkraut, and Russian dressing exactly where they belong — a lighter take on the classic that doesn’t lose the flavor that makes a Reuben a Reuben.
Both are available daily on our Deli Menu (nydeli.nl/deli-menu), grilled fresh to order.
How to Order Yours
Whether you’re a longtime Reuben devotee or trying one for the first time, here’s the honest advice: order it hot, eat it right away, and don’t be shy about napkins. The drips and overflow are part of what makes a classic Reuben so good.
You’ll find us just steps from Dam Square, at Damstraat 10 in the heart of Amsterdam Centrum — an easy stop whether you’re exploring the Red Light District, wandering over from Nieuwmarkt, or just looking for a proper New York-style lunch in the middle of the city. Come find out why this sandwich has been winning over New Yorkers for generations, now just a short walk from the Dam.
