At Zingerman’s Delicatessen in Ann Arbor, Michigan, the celebrated Reuben sandwich isn’t just another menu item—it’s a full-fledged local institution. Reviewers and food writers alike consistently highlight how this version stands out among sandwich lovers across the state. What makes the sandwich so legendary? The details. It features house-cured Black Angus corned beef layered thick and hot, Swiss (Emmental) cheese melted just right, artisan sauerkraut that keeps its crisp bite, Zingerman’s own Russian-style dressing, and grilled Jewish rye bread baked fresh in-house. Regulars describe their first bite as a moment worth remembering. One review said the “first bite makes you close your eyes involuntarily.” This isn’t fast-food convenience—it’s a sandwich crafted with precision, flavor, and generations of deli know-how. Even national publications take notice. For example, the iconic sandwich is listed among top American foods to try, and Zingerman’s Reuben serves as the official “Must-Try Sandwich” for Michigan in some food ranking features. Visiting Zingerman’s means more than just grabbing lunch—it means joining a tradition. The deli, which opened in 1982, has become a landmark for serious sandwich lovers. If you’re anywhere near Ann Arbor, stopping here for the Reuben isn’t optional—it’s essential.
House-Cured Black Angus Corned Beef
The cornerstone of the Reuben is the house-cured Black Angus corned beef. Aged to perfection, this beef is a testament to Zingerman’s commitment to quality. Each slice is tender, flavorful, and juicy, ensuring a sandwich experience like no other.
The curing process is a well-guarded secret, passed down through generations. The beef’s rich flavor profile is both bold and comforting, a true delight for the palate.
Regulars say the corned beef alone is worth the trip. It’s as if the meat tells a story with every bite, a journey through tradition and taste.
Melted Swiss (Emmental) Cheese
Swiss cheese, specifically Emmental, is an essential component of the Reuben. Melted over the corned beef, it provides a creamy, slightly nutty note that perfectly balances the sandwich.
The cheese is melted to just the right consistency, ensuring it complements without overwhelming. It’s a dance of flavors that elevates the entire sandwich experience.
For many, the cheese is the highlight—soft yet firm, it brings everything together. The way it stretches with that first bite is a sensory delight, engaging both taste and touch.
Artisan Sauerkraut
Zingerman’s artisan sauerkraut is not your average topping. Its crisp texture and tangy flavor add a refreshing contrast to the rich corned beef and melted cheese.
Made in-house, the sauerkraut maintains a perfect balance of acidity and crunch. Each bite offers a burst of freshness, cutting through the richness of the other ingredients.
Fans of the Reuben often praise the sauerkraut for its ability to bring the sandwich to life. It’s the secret ingredient that ties everything together in perfect harmony.
Russian-Style Dressing
The Russian-style dressing at Zingerman’s is more than just a condiment—it’s a signature. With its tangy, slightly sweet profile, it enhances every element of the Reuben sandwich.
Crafted in-house, this dressing adds a touch of elegance to the meal. The flavor is both subtle and impactful, bringing out the best in the corned beef and cheese.
It’s often the unexpected star, surprising newcomers with its depth. For many, it’s the dressing that turns a good sandwich into an unforgettable one.
Grilled Jewish Rye Bread
No Reuben is complete without the perfect bread, and at Zingerman’s, the grilled Jewish rye is unparalleled. Freshly baked in-house, it’s the perfect vessel for the sandwich’s rich ingredients.
The bread’s crispy crust and soft interior provide the ideal texture contrast. Its hearty flavor forms the backbone of the Reuben, holding everything together with grace.
Many say the bread is what makes Zingerman’s Reuben the best in Michigan. Each slice is a testament to the bakery’s craftsmanship and attention to detail.