• Zalat Pizza’s latest iteration of The Reuben is piled with 50 percent more corned beef than the previous version.
  • In addition to corned beef, it’s made with sauerkraut, mozzarella, Swiss cheese, chives and a Thousand Island sauce base.

Related: Zalat Pizza opens second cloud kitchen in Dallas

No one knows for sure who invented the Reuben Sandwich—maybe it was Arnold Reuben, the founder of Reuben’s Restaurant and Delicatessen in New York? And maybe, just maybe, it was inspired by one of Charlie Chaplin’s leading ladies, who supposedly told Reuben to make her a combo sandwich because, she said, “I’m so hungry, I could eat a brick.”

But one thing’s for sure: Dallas chain Zalat Pizza has made the corned beef classic into a pizza that any New Yorker would be proud of. Now Zalat is bringing back The Reuben—with a lot more beef—as a limited-time offer from November 1 through November 30, the company has announced.

The Reuben pizza is available in the 14-inch and 19-inch size. It’s made with corned beef, sauerkraut (marinated for six hours in caraway seeds and red wine vinegar), mozzarella and Swiss cheeses, chives, and a housemade Thousand Island sauce base. Each order comes with an extra side of sauerkraut, and this latest iteration of the pizza boasts 50% more corned beef than a previous version on the menu.

Related: Zalat Pizza launches Nashville Hot Chicken & Pickle Pizza

The 14-inch Reuben costs $18.99 when ordered through Zalat’s website for pickup and $21.99 when ordered through a third-party delivery app. The 18-inch pizza sells for $22.99 on Zalat’s website for pickup and $26.49 when ordering through a third-party delivery app.

Khanh Nguyen, owner of Zalat Pizza

Founded in Dallas in 2015 by Khanh Nguyen, Zalat Pizza has 16 locations in the Dallas-Fort Worth area. Nguyen was born in Vietnam and came to the U.S. via an American battleship after the fall of Saigon in 1975.

In addition to the Reuben pizza, Zalat is known for fan favorites like the Pho Shizzle (chicken, red bell peppers, caramelized onions, hoisin sauce and a sriracha swirl, plus basil and cilantro) and the Elote (corn, a lemon pepper reduction, cilantro, Parmesan and a swirl of Valentina hot sauce).

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