Zingerman's legend has it that back in the early days of Zingerman's Deli, co-founder Ari Weinzweig invented the turkey reuben and named it the Georgia Reuben. It takes all the classic ingredients of our classic Reuben—the Jewish Rye bread, the sauerkraut, the Emmentaler Swiss cheese—and but replaces the classic Reuben's corned beef with oven-roasted turkey.
The turkey we use comes from Ferndale Market, a third-generation farm in Cannon Falls, Minnesota. John Peterson, the farmer, raises his turkeys on 20 acres of pasture each summer, letting the birds run (and flap) free on fields that are never treated with pesticides or fertilizers. John never gives the turkeys any antibiotics, preferring instead to supplement their diet of grasses and grubs with a veterinarian- and nutritionist-developed blend of herbal supplements like yuca and oregano to promote the health of the flock.
Now you can make your own Georgia Reubens at home. It does require some assembly, but as turkey sandwiches go, this one is pretty unbeatable.
Included: Jewish Rye, sliced turkey, sliced Emmentaler Swiss cheese, Zingerman’s potato chips, Coleslaw, Sauerkraut, Russian dressing, garlicky pickles, Magic Brownie Bites.
Our professional-grade instructions come inside the box. Or watch this tutorial on how to make a Zingerman's reuben!
"Zingerman's sandwiches are an 11 on a scale of 1 to 5."
"Zingerman's...made Reuben-giving a sacred holiday tradition."
Rob Patronite and Robin Raisfeld, New York Magazine
Gabrielle Langholtz, Edible Brooklyn