Inspired by Nebraska

THE MEAL

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Reuben Sandwiches

There are multiple stories about where the Reuben sandwich originated, but one of the prevailing theories is that it all started in Omaha, Nebraska, in the 1920s, when it was made for a man named Reuben Kulakofsky for his weekly poker game. Though not kosher because it combines meat and cheese, it’s often associated with Jewish immigrants, and whether it actually started in Nebraska or not, Nebraskans now claim it as one of their state’s favorite creations.

The word that keeps coming to mind when I want to describe a Reuben sandwich is strong. This is a kind of overwhelmingly flavorful sandwich, between the rich corned beef, vinegary sauerkraut, spicy Russian dressing, and aromatic rye bread. It’s almost a relief to have the mild Swiss cheese added in to offer some balance. I definitely like Reubens, and I happily ate two of them the day I made this meal, but I wouldn’t say it’s my favorite sandwich.

I wanted to make all the components of this sandwich from scratch, but when I finally found a free week to do it, I learned that both corned beef and sauerkraut take upwards of nine days to brine and ferment, respectively. Whoops. But I made the parts I was able to on short notice.

Dark Rye Bread

There are several ways to make Reuben sandwiches, but even the most-agreed-upon version just says to use “rye bread,” which causes controversy on its own. Some people use light rye, some use dark rye, and some split the difference by making a marbled rye, which undoubtedly makes a gorgeous sandwich. I’ve already made a marbled rye before, and it turned out great and looked pretty, but I decided to go for a dark rye this time.

I don’t know if I’m just getting better at making bread or if this recipe was especially easy, but I found this loaf really nice to work with. I definitely could’ve let it rise a little longer to make a looser crumb, but this is such a rich, hearty bread and was being used for sandwiches, so a dense crumb wasn’t a problem. And it tasted great! I love rye bread. This recipe uses rye and wheat flour, along with a little cocoa powder and caraway seeds, and the combination is a strong, earthly flavor that I really enjoy, whether on Reuben sandwiches or just with a bit of butter.

Russian Dressing

I don’t think I’ve ever seen Russian dressing offered for salads, only as a condiment for Reuben sandwiches… I definitely wouldn’t ever put it on a salad, unless maybe the “salad” I was given consisted of nothing but iceberg lettuce. This dressing has such a powerful combination of flavors that it would overwhelm any other vegetables. Most people prefer Thousand Island for a similar but sweeter taste. (Fun fact: If you use Thousand Island on a Reuben, and turkey instead of corned beef, it’s actually a “Rachel” sandwich.)

As with so many other pink sauces used in American cuisine, Russian dressing has a mayonnaise base, and some recipes use ketchup, but the one I used had red chili garlic sauce instead. Worcestershire and horseradish are other common additives, along with a variety of other spices. It’s been around since the early 1900s, and the theory for how it got its name is that the original recipe included caviar, which came to the U.S. from Russia. (Never knew that!)

It’s very easy to make and packs a punch of flavor, but I’d only use it again if making more Reuben sandwiches.

Cherry Kool-Aid

Kool-Aid was first made in Hastings, Nebraska, by a man named Edwin Perkins, who wanted to make a powdered form of a popular drink named Fruit Smack. Cherry was one of the original flavors, so it’s what I went with. And man, I thought that I wasn’t a fan of Kool-Aid, but the second the smell hit me when I poured the packet into water, I was instantly transported back to the 90s. My parents wouldn’t ever buy Kool-Aid, but my best friend’s family did, and the taste of it took me right back to their house, playing computer games in their kitchen or Mario Party on the Nintendo 64. So nostalgic!

Hot Fudge Sauce

Moving on to dessert, since I wasn’t able to make all the components of a Reuben sandwich from scratch, I at least wanted to make part of the dessert from scratch. So I whipped up some hot fudge sauce, which I don’t think I’ve ever made on my own before. It was super easy, though, and tastes AMAZING. I’m not against Hershey’s syrup, but you can’t deny that it has kind of a weird, artificial flavor. Chocolate sauce from scratch is so rich and fudgy, like a liquid brownie! And I love the way that it thickens to a chewier texture when you mix it in with ice cream. I get now why so many people make this as a neighbor Christmas gift. So easy and so enjoyable to eat!

Tin Roof Sundae

I used the hot fudge sauce in one of Nebraska’s favorite desserts, the tin roof sundae. This delicious combo of vanilla ice cream, hot fudge sauce, chocolate ice cream, marshmallow creme, and Spanish peanuts also hearkens back to the early 1900s (like everything else in this meal!), when it was first made at the Potter Sundry in Potter, Nebraska. Nobody’s really sure how it got its name. Maybe it alludes to the tin roof of a stable across the street from the restaurant? Or perhaps it’s because the sound of peanuts clinking onto the countertop as they melt off of the top of the sundae is similar to the sound of raindrops on a tin roof. Who knows! The important thing is that this dessert is delicious, and I’m glad that I got to make it! You can still get tin roof sundaes at the Potter Sundry today, so I’ll definitely try to swing by there if I get the chance!

Thank you for reading and following along my state meal challenge journey! Next stop: South Dakota!