In honor of St. Patrick’s Day (March 17), Kenosha.com embarked on a countywide tour to uncover Kenosha’s best Reuben sandwich.
Not only did we discover the best Reuben, but also one of the finest sandwiches in Kenosha County.
Kenosha.com food columnist Riki Tagliapietra calls the Reuben at Siebert’s an “incredible experience” describing the slow-roasted brisket as “incredibly savory and surprisingly lean despite its melt-in-your-mouth texture.”
It remains the most popular item on the menu at Siebert’s, owned by Mike and Jenn Siudak.
“We slow cook it for at least 12 hours until it’s nice and juicy,” said Ty Siudak, who operates Siebert’s Pub. “You have to make sure you cook it just right.”
The recipe has been passed along by numerous owners of the bar-restaurant. Those interested in finding it, however, will need more than luck of the Irish.
“It’s top secret,” Ty Siudak said.
While Siebert’s emerged as a clear champion for the Irish-American sammie, there is a surprising number of local restaurants serving fabulous reubens.
Here is a look at the 7 Best Reubens in Kenosha:
8403 Antioch Road, Salem
Description: Slow-cooked pulled corned beef topped with sauerkraut, Thousand Island, baby Swiss and served on Paielli’s marble rye
Did you know? Siebert’s Pub, established in 1880, has a St. Patrick’s Day menu on Friday and Saturday (March 17-18) featuring reuben sandwiches, reuben egg rolls, corned beef and cabbage and its popular fish fry.
3322 Sheridan Road
Description: Warm corned beef topped with melted Swiss cheese and homemade sauerkraut served on classic marble rye with a side of creamy Thousand Island dressing.
Did you know? Reuben rolls are available as an appetizer. They’re made with corned beef, sauerkraut, chihuahua cheese and Thousand Island dressing wrapped inside a wonton and deep fried.
The Brat Stop
12304 75th St.
Description: Thin-sliced corned beef, sauerkraut, and Swiss cheese on grilled dark rye with Thousand Island dressing on the side.
Did you know? Known for its world famous brats, The Brat Stop’s in-house sauerkraut goes just as well on its underrated Reubens. … Insider tip: Opt for the tater tots instead of the fries.
506 56th St.
Description: Slow-cooked tender meat that melts between the hot grilled rye bread smothered with pickled sauerkraut and drizzled with a traditional twist of Thousand Island dressing.
Did you know? St. Patrick’s Day specials include Reubens, corned beef and cabbage and corned beef nachos.
Mars Cheese Castle
2800 West Frontage Road
Description: Served with your choice of Vienna corned beef or pastrami, tangy sauerkraut and Wisconsin swiss on pumpernickel bread. All sandwiches come with a pickle spear and a choice of warm German potato salad, french fries, potato chips or a whole apple.
Did you know? The specialty Irish Reuben (available in March) is made with Irish beef brisket — baked in brown sugar consomme, Irish whiskey and Guinness — with Guinness braised cabbage and swiss cheese. … The traditional Reuben can be replaced with a “Rachel,” which is made with sliced turkey instead of corned beef.
7515 125th Ave.
Description: Homemade corned beef brisket piled high on dark rye with Swiss cheese, sauerkraut and Thousand Island dressing.
Did you know? Birchwood features a St. Patrick’s Day buffet that includes homemade corned beef brisket, cooked sauerkraut for mini Reubens, seasoned cabbage, Irish stew, Irish roasted baby red potatoes, broasted chicken, BBQ rib tips and more.
Ashling on the Lough
125 56th St.
Description: In-house slow-roasted corned beef brisket, melted Swiss, sauerkraut and Thousand Island on toasted marble rye.
Did you know? While corned beef and cabbage is Irish cuisine, the Reuben sandwich is an American creation with roots traced to Omaha, Neb., and New York City.