By: Nicholas OConnor, Prepared Foods & Cheese Category Manager
Few sandwiches have earned the kind of loyalty that the Reuben has—and for good reason. When it’s done well, it’s bold, comforting, and deeply satisfying, which is why this is a core menu item for us in our delis. Our hot Reuben sandwiches are built with thoughtfully sourced ingredients, local partnerships we’re proud of, and a level of quality that’s increasingly hard to find at this price point.
Corned Beef Reuben – $7.99
Our classic Corned Beef Reuben starts with Niman Ranch corned beef, known industry-wide for its exceptional standards and flavor. Niman Ranch partners with a network of independent family farmers and ranchers who raise cattle humanely and sustainably—no antibiotics or added hormones, ever. Their beef is carefully seasoned and slow-cured, resulting in meat that’s deeply savory, tender, and consistently high-quality.
We layer that corned beef with tangy sauerkraut, locally made Deppeler baby Swiss cheese, and a creamy, smoky chipotle mayonnaise. It’s all on local caraway rye bread, whose subtle spice and hearty structure hold up beautifully to the richness of the sandwich.
Pastrami Reuben – $7.99
When corned beef runs out, we pivot—without compromising quality. Our Pastrami Reuben features Niman Ranch pastrami, made with the same commitment to animal welfare, environmental stewardship, and clean ingredients. Seasoned with sea salt, sugar, celery powder, and carefully balanced spices, this pastrami delivers bold flavor with none of the shortcuts common in conventional deli meats.
Paired with sauerkraut, local Deppeler baby Swiss, chipotle mayo, and grilled local caraway rye, it’s a worthy—and wildly popular—variation on the classic.
Vegan Reuben – $7.99
Our Vegan Reuben proves that a great Reuben isn’t just about tradition—it’s about balance and technique. This sandwich starts with our Southern-Fried Tofu, made in our own kitchen using organic tofu for a crisp exterior and satisfying bite. And yeah we know Southern-Fried Tofu might not sound like it belongs on a Reuben, but we’ve tried it with multiple kinds of tofu recipes, this is the best choice. We top it with tangy sauerkraut, creamy vegan Chao cheese, and chipotle Vegenaise, then serve it on local Clasen’s caraway rye bread.
The result is a plant-based sandwich that’s hearty, flavorful, and just as craveable as its meat-based counterparts.
Quality You Can Taste—and a Price That Stands Out
We’ve seen the feedback, and we appreciate it: customers are noticing how rare it is to find a $7.99 sandwich made with ingredients like Niman Ranch beef, local cheese and bread, and organic tofu. At a time when many restaurants are charging significantly more, often while using lower-quality ingredients, we are offering real value at a good price.
Perfect Pairings
Complete your meal with a side that complements the richness of a Reuben:
- Kettle potato chips for crunch and balance
- Or a cup of hot soup, perfect for dipping and especially comforting on colder days
Whether you’re a lifelong Reuben fan or discovering a new favorite, these sandwiches reflect what we care about most: high standards, local partnerships, thoughtful sourcing, and food that’s genuinely worth coming back for.
Why Is It Called a Reuben?
The Reuben sandwich is widely believed to have originated in the early 20th century, most often traced back to Reuben Kulakofsky, a grocer in Omaha, Nebraska. He ordered a hearty sandwich of corned beef, sauerkraut, Swiss cheese, and rye bread during weekly poker games at the Blackstone Hotel. The sandwich caught on, made its way onto menus across the country, and became a deli classic known for its bold flavors and satisfying balance of richness and tang.
More than a century later, the Reuben remains a benchmark for what a great hot sandwich should be, simple in concept, but deeply dependent on the quality of its ingredients.
What’s the difference between Pastrami and Corned Beef?
Pastrami and corned beef differ mainly in fat content and how they’re cooked. Pastrami is the fattier of the two, which helps keep it juicy during smoking, while corned beef is leaner and cooks up more tender when simmered. Both are brined, but pastrami is finished with a bold spice rub—typically pepper, coriander, and garlic—and smoked to develop its signature crust and deep flavor. Corned beef is salt-cured and boiled instead, resulting in a milder taste and softer texture.
