Change afoot for the Zingerman's Deli Reuben sandwich
For just the second time in Zingerman's history, the iconic Ann Arbor deli is changing the recipe for its Reuben sandwich. Now, when you order a #2 Reuben sandwich, it will be topped with locally produced sauerkraut from The Brinery.
According to a news release from Zingerman's, the change was made in order to align with two of its overriding principles — to provide locally produced food that is full of flavor.
Deli chef and managing partner Rodger Bowser explained the thought process in a news release: “Buying from the Brinery supports a small business that, in turn, supports local farms and other businesses, which coincides with our Guiding Principles of ‘building strong relationships’ and being ‘an active part of our community.’”
Sauerkraut from The Brinery is produced using lacto-fermentation, which involves preserving the cabbage in a saltwater brine. Zingerman's Deli sells a variety of Brinery sauerkrauts in its retail department.
The Reuben is made up of: Zingerman’s corned beef, Switzerland Swiss cheese, sauerkraut and Russian dressing on grilled, hand-sliced Jewish rye bread. Until this switch, Zingerman's had been sourcing sauerkraut from United Meat & Deli in Detroit.
The only other time Zingerman's has changed the Reuben recipe was in 1992, when the deli began sourcing bread from the newly created Zingerman's Bakehouse.