The ultimate delicatessen icon, the Reuben is unrivaled in its taste and textural complexity, all centered around mouthwatering stacks of beautifully crafted meat. By applying unexpected flavoring systems, menu developers can pique the curiosity of Reuben aficionados and novices alike. To wit, rub pastrami slices in Nashville hot sauce for a controlled burn that’s tempered by kale-cabbage sauerkraut, creamy Havarti and Thousand Island dressing.

In tweaking the Reuben, subtlety is key in preserving the quintessential flavor of cured meat. At Jewish-African fusion restaurant in Richmond, Va., JewFro, the Reuben comprises all the must-have ingredients, but with a twist. The sandwich’s Zulu-Kraut is seasoned with caraway seeds as well as berbere spices, like fenugreek, ginger, chiles, paprika, cinnamon, allspice and garlic. The Awaze-Russian dressing also uses the berbere blend along with locally sourced vodka, mayonnaise, Worcestershire, horseradish and lemon juice. Compared to other recipe adaptations, these additions aren’t drastic, but they do transform the flavor profile.