Would you eat this?
It’s a doughnut Reuben sandwich
In Israel, bakeries are just starting to plan their doughnuts for the upcoming Hanukkah season. Over in New York, a famed Jewish deli has partnered up with a doughnut shop for a decidedly blasphemous creation.
For three days over the past weekend the late Carnegie Deli (which still operates online) teamed up with the Doughnut Project to sell a Reuben Doughnut Sandwich. The over-the-top menu item featured a caraway seed doughnut surrounding iconic Carnegie Deli pastrami, Swiss cheese, apple slaw and a Russian dressing glaze with a cornichon pickle garnish.
The doughnut was based, of course, on the famed Reuben sandwich, likely one of the only nonkosher famous Jewish foods. It was created by
the German-Jewish immigrant Arnold Reuben at his famed eatery, Reuben’s Restaurant, in the early 20th century, although that version had corned beef.
The limited edition sandwich is no longer available for sale. But a spokeswoman for The Doughnut Project told The
Jerusalem Post Wednesday: “We would definitely consider working with Carnegie Deli again to bring the Reuben Doughnut Sandwich back for a holiday.”
So what was the verdict on this unique doughnut offering? Decidedly positive.
Steph from ThisGirlEatsNY lamented that it was only around for a few days, calling it “sweet and savory perfection!” and Instagrammer TheHungryHeeb said “WOW is about all I can say with my still drooling mouth!!!”
Food reviewers FatBastardsNYC said the sandwich was “really delicious,” while foodie TheBoroughBred said “I loved it and my native Brooklynite mama loved it too so you know it’s legit.”
In Israel, doughnut season begins in earnest only in the month before Hanukkah, which falls this year in the first week of December.
In 2016, Burger King created a doughnut burger sandwich to mark the holiday, to the joy of some and dismay of others. And last year, the iconic Jerusalem Hatzot steak house offered a doughnut stuffed with its famed Jerusalem mixed grill – chicken hearts, livers and spleen.
What will 2018 bring? The sky and the taste buds are the limit.
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