The Reuben: From Deli Counter to Trendy Gastropub
The Reuben sandwich is experiencing what food industry experts are calling “the most dramatic comeback of any deli classic in recent memory.” The Reuben sandwich is a classic American comfort food. Its harmonious blend of tangy flavors and soft and crunchy textures, featuring layers of corned beef, Swiss cheese, sauerkraut, Russian dressing, and rye bread brings together some of the best ingredients our cultural melting pot offers. What makes this revival particularly fascinating is how establishments are reimagining the traditional recipe while maintaining its soul.
Today’s Reuben isn’t your standard deli fare anymore. Creative variations are popping up everywhere – from turkey Reubens to vegetarian versions made with roasted broccoli. Of particular note here is the presence of what is known as comeback sauce, a spicy sauce similar to Thousand Island that is used in place of the more familiar Russian dressing. Traditionalists who bemoan such tampering with perfection might also want to avoid the establishment’s vegetarian Reuben Brocc, made with roasted broccoli, Swiss cheese, and sauerkraut. Even major chain restaurants are capitalizing on this trend, with Arby’s featuring multiple Reuben variations on their secret menu.
The sandwich’s Instagram appeal can’t be understated either. The succulent corned beef, slow-cooked to perfection, provides a savory foundation, while the tangy sauerkraut adds a delightful crunch and a burst of acidity. Swiss cheese, with its mild and nutty profile, melds seamlessly with the other components, creating a rich and creamy texture. This visual appeal, combined with its rich backstory, makes it perfect for social media sharing – something that’s driving much of its renewed popularity.
The BLT: Summer’s Finest Gets a Year-Round Makeover
If you think the BLT is just bacon, lettuce, and tomato on white bread, you haven’t been paying attention to what’s happening in kitchens nationwide. What we do know is that it gained popularity in the US after World War II – and it had another boost in the 1990s and 2000s, when it started getting the fancy restaurant treatment. Now, in 2025, it’s getting another major boost as chefs discover new ways to elevate this seemingly simple sandwich.
The modern BLT renaissance is all about premium ingredients and creative twists. Here, we’re seeing sandwiches like the classic BLT topped with creamy mashed avocado and chipotle paste, or sauteed portobello mushrooms drenched in spicy barbecue sauce and topped with feta and cilantro. High-end restaurants are using heritage tomatoes, artisanal breads, and house-cured bacon to transform what was once a simple lunch into a gourmet experience.
What’s particularly interesting is how the BLT has broken free from its seasonal constraints. While traditionally a summer sandwich dependent on ripe tomatoes, creative chefs are now using techniques like grilling, roasting, and even pickling to make quality versions available year-round. The sandwich can be spun many ways; there are toasted bread versions and varieties boasting different types of bacon, lettuce, and tomato. This flexibility has made it a favorite among both traditional diners and adventurous food enthusiasts.
The Philly Cheesesteak: Regional Icon Goes National
Nothing says American comfort food quite like the Philly cheesesteak, and 2025 is shaping up to be its biggest year yet. Even classics closer to home, like the cheesesteak sandwich, have seen dramatic increases in popularity over the last year. This isn’t just a Philadelphia phenomenon anymore – the sandwich has officially conquered the nation and shows no signs of slowing down.
The cheesesteak’s mainstream explosion is remarkable when you consider its humble origins. The cheesesteak’s origin dates back to 1930 when, during one fateful lunch hour, South Philly hot dog vendor Pat Olivieri cooked up some leftover beef on his stand’s grill and slapped it on a bun. A cabbie driving by sniffed something delicious, leaned out his window and requested his own. It didn’t take long for news of the creation to spread. Today, nearly a century later, this accidental invention has become a billion-dollar market phenomenon.
According to market research, the global Frozen Philly Cheesesteak market size is estimated at approximately USD 1.2-1.5 billion in 2024, demonstrating a robust growth trajectory. The sandwich’s popularity extends beyond traditional restaurants too. This trend is particularly prominent in North America and Europe, where foodservice operators increasingly integrate frozen Philly cheesesteaks into their menus to meet customer demand for authentic and convenient American cuisine. From food trucks to high-end steakhouses, everyone wants a piece of the cheesesteak action.
What’s driving this surge isn’t just nostalgia – it’s innovation within tradition. Here in Philly, cheesesteaks are more than just a sandwich. They’re a civic icon, a tourist draw, a debate topic, a cultural obsession and an acceptable dish for any meal. Modern variations include chicken cheesesteaks, plant-based alternatives, and gourmet versions with premium cuts of beef, while still respecting the core elements that made the original so irresistible.
