The Reuben sandwich. It’s a culinary icon, a symphony of flavors and textures that has graced deli counters and restaurant menus for generations. But within its delicious layers lies a question that sparks debate and divides food enthusiasts: Is Reuben pastrami? The answer, as with many culinary inquiries, isn’t a simple yes or no. It’s nuanced, steeped in tradition, and surprisingly complex.
The Core Components of a Reuben: A Flavor Foundation
To understand the pastrami conundrum, let’s first dissect the essential ingredients that define a true Reuben:
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Meat: This is where the debate begins, but traditionally, the meat is either corned beef or, less commonly, pastrami.
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Sauerkraut: Fermented cabbage, providing a tangy counterpoint to the richness of the meat and cheese.
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Swiss Cheese: Melty, nutty, and essential for binding the ingredients together.
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Russian or Thousand Island Dressing: A creamy, tangy sauce that adds moisture and depth of flavor.
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Rye Bread: The sturdy foundation, preferably marble rye, toasted to golden perfection.
These five elements, when combined correctly, create the Reuben’s signature flavor profile: salty, sour, savory, and slightly sweet. But the crucial question remains: which meat reigns supreme?
Corned Beef vs. Pastrami: The Heart of the Reuben Debate
The debate centers around the choice between corned beef and pastrami. Both are beef products, but their preparation and flavor profiles differ significantly.
Understanding Corned Beef: A Cured Classic
Corned beef is beef, typically brisket, that has been cured in a brine of salt, sugar, and spices. The “corns” refer to the large grains of salt traditionally used in the curing process. The brining process tenderizes the meat and imparts a salty, savory flavor. Corned beef is typically boiled or steamed before being sliced and served.
Delving into Pastrami: Smoked and Spiced Perfection
Pastrami, also typically made from beef brisket, undergoes a similar brining process to corned beef. However, the key difference lies in the smoking and spicing. After brining, pastrami is coated in a mixture of spices, including black pepper, coriander, garlic, and paprika, and then smoked. This smoking process imparts a distinctive smoky flavor and creates a flavorful bark on the outside of the meat.
So, Which One Makes a “True” Reuben?
The answer is… both! Traditionally, the original Reuben sandwich, created at Reuben’s Delicatessen in New York City in the early 20th century, was made with corned beef. However, over time, variations using pastrami have become increasingly popular and accepted. Many delis now offer both corned beef and pastrami Reubens, and both are considered legitimate interpretations of the classic sandwich. Ultimately, the choice comes down to personal preference.
The Rise of the Pastrami Reuben: A Modern Twist
While the original Reuben was made with corned beef, the pastrami Reuben has gained significant traction over the years. Several factors contribute to its popularity:
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Flavor Complexity: The smoky, spiced flavor of pastrami adds another layer of complexity to the Reuben, appealing to those seeking a more robust and intense taste experience.
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Texture: The smoking process often results in a slightly drier, more textured meat compared to corned beef, which some find more appealing.
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Modern Palates: As palates have evolved and become more accustomed to bolder flavors, the pastrami Reuben has found a receptive audience.
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Availability: In some regions, pastrami may be more readily available than high-quality corned beef, leading to its increased use in Reuben sandwiches.
The Pastrami Reuben is often considered the more decadent and flavorful of the two options.
Regional Variations and Preferences: A Taste of Place
The prevalence of corned beef versus pastrami in Reubens can also vary depending on the region. In some areas, corned beef Reubens are the standard, while in others, pastrami Reubens are more common. This regional variation reflects local preferences and the availability of specific ingredients. For example, delis in New York City, with its strong Jewish culinary heritage, often offer both options, with corned beef retaining a slight edge in popularity.
Deconstructing the Perfect Reuben: Achieving Sandwich Nirvana
Regardless of whether you prefer corned beef or pastrami, certain principles are essential for constructing a truly exceptional Reuben:
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Quality Ingredients: Start with high-quality meat, sauerkraut, Swiss cheese, and rye bread. This makes all the difference.
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Proper Preparation: Cook the meat properly, ensuring it is tender and flavorful. Drain the sauerkraut well to prevent a soggy sandwich.
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Generous Portions: Don’t skimp on the meat or cheese. A well-proportioned Reuben is a satisfying and filling meal.
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The Right Dressing: Choose a Russian or Thousand Island dressing that complements the other ingredients. Experiment with different brands or make your own.
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Toasting is Key: Toast the rye bread to golden perfection. This adds texture and prevents the sandwich from becoming soggy.
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Grilling (Optional): Some prefer to grill the entire sandwich after assembly, creating a melty, gooey masterpiece.
Beyond the Meat: Exploring Variations on the Reuben Theme
While the classic Reuben focuses on the core ingredients of meat, sauerkraut, Swiss cheese, dressing, and rye bread, many variations exist. These variations often involve substituting ingredients or adding new elements to create a unique flavor profile.
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Turkey Reuben: Replaces corned beef or pastrami with sliced turkey.
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Rachel Sandwich: Similar to a Reuben but uses coleslaw instead of sauerkraut and turkey or pastrami instead of corned beef.
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Vegetarian Reuben: Substitutes the meat with a vegetarian alternative, such as tempeh or mushrooms.
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Reuben Egg Rolls: A creative appetizer that combines the flavors of a Reuben in a crispy egg roll wrapper.
These variations demonstrate the versatility of the Reuben concept and allow for endless culinary experimentation.
The Enduring Appeal of the Reuben: A Timeless Classic
Despite the debates over its meat content and the emergence of countless variations, the Reuben sandwich remains a beloved and enduring classic. Its unique combination of flavors and textures, its comforting familiarity, and its ability to satisfy even the heartiest appetite have cemented its place in culinary history.
Whether you prefer corned beef or pastrami, the Reuben is a testament to the power of simple ingredients, skillfully combined to create a truly memorable sandwich. So, the next time you’re craving a Reuben, don’t be afraid to experiment and find your own perfect combination. After all, the best Reuben is the one you enjoy the most.
The Perfect Reuben Dressing: The Unsung Hero
While the meat often steals the show, the dressing in a Reuben sandwich is critical for bringing everything together. The choice between Russian and Thousand Island dressing often comes down to personal preference, but understanding their nuances can help you create the perfect Reuben for your taste.
Russian Dressing: Tangy and Bold
Russian dressing typically features a mayonnaise base, combined with chili sauce, horseradish, paprika, and other spices. It tends to be tangier and spicier than Thousand Island dressing, offering a bolder flavor profile that cuts through the richness of the meat and cheese.
Thousand Island Dressing: Sweet and Creamy
Thousand Island dressing also starts with a mayonnaise base, but it incorporates ingredients like sweet pickle relish, ketchup, hard-boiled eggs, and olives. This results in a sweeter and creamier dressing with a slightly chunky texture.
Both dressings work well with the Reuben, but Russian dressing is often favored for its ability to balance the richness of the other ingredients. However, if you prefer a sweeter and milder flavor, Thousand Island dressing is an excellent choice.
The Ideal Rye Bread: A Sturdy Foundation
The rye bread used in a Reuben sandwich is just as important as the meat and dressing. The bread needs to be sturdy enough to hold the ingredients without falling apart, yet still have a pleasant texture and flavor. Marble rye, with its swirl of light and dark rye dough, is a popular choice, offering a slightly sweet and earthy flavor that complements the other ingredients. The bread should be toasted to a golden brown to provide a crispy exterior and prevent the sandwich from becoming soggy.
In conclusion, while the original Reuben used corned beef, the pastrami Reuben has become a beloved and widely accepted variation. Both offer unique flavor profiles that, when combined with sauerkraut, Swiss cheese, dressing, and rye bread, create a truly exceptional sandwich. So, the next time you’re faced with the choice, consider your personal preferences and enjoy the delicious journey of exploring the Reuben in all its meaty glory.
What is the defining difference between a Reuben and a similar sandwich using corned beef?
The core difference lies in the meat. A true Reuben must use corned beef as its central ingredient. While similar sandwiches might incorporate other meats like pastrami or roast beef, these variations technically deviate from the traditional Reuben definition. The salt-cured brisket that is corned beef provides a distinct flavor profile that is quintessential to the classic Reuben experience.
Think of the Reuben as a specific recipe within a broader category of grilled or toasted meat sandwiches. Swapping out the corned beef alters the foundational taste, resulting in a sandwich that may be delicious, but no longer conforms to the traditional understanding and preparation of a Reuben. The choice of meat is the pivotal point of distinction.
Can a sandwich with pastrami still be called a “Reuben” in some contexts?
While purists insist on corned beef, the culinary landscape is constantly evolving, and language adapts accordingly. In some restaurants or regions, you might find a “Reuben” described as using pastrami. This is often a shorthand term or a variation specific to that establishment. However, it is more accurate to label such a sandwich a “Pastrami Reuben” or a “Reuben-style sandwich with pastrami” to avoid confusion.
Ultimately, calling a pastrami sandwich a “Reuben” depends on context and the establishment’s definition. If in doubt, it’s best to clarify with the server or menu description to ensure you’re ordering what you expect. Remember that the standard, widely accepted definition of a Reuben hinges on the use of corned beef.
What are the other essential ingredients that define a Reuben sandwich besides the meat?
Beyond the corned beef (or in some cases, pastrami), a classic Reuben comprises Swiss cheese, sauerkraut, and Russian or Thousand Island dressing. These ingredients are layered between slices of rye bread, typically grilled or griddled until the bread is golden brown and the cheese is melted and gooey. The combination of these specific elements creates the signature Reuben flavor profile.
The sauerkraut provides a tangy counterpoint to the richness of the meat and cheese, while the Russian or Thousand Island dressing adds a creamy, slightly sweet element that ties everything together. Rye bread provides a sturdy base and a distinctive flavor that complements the other ingredients. Omission of any of these components would fundamentally change the character of the sandwich.
What is the origin of the Reuben sandwich, and does that history shed light on the meat used?
The exact origins of the Reuben are debated, with two prominent claims. One story attributes the sandwich to Reuben Kulakofsky, a grocer in Omaha, Nebraska, who created it for himself and his poker buddies around 1920. Another credits Arnold Reuben, the owner of Reuben’s Delicatessen in New York City, who supposedly invented it in 1914 for actress Marjorie Rambeau.
Regardless of which origin story is accurate, both accounts describe the sandwich as being made with corned beef. These origin stories emphasize the specific use of corned beef, solidifying its role as the traditional and defining meat component of the Reuben sandwich. The debate isn’t about the meat, but rather who first put all the ingredients together.
Why is corned beef traditionally used in a Reuben, compared to other types of meat?
Corned beef’s distinctive flavor and texture are central to the Reuben’s appeal. The curing process gives it a characteristic salty and savory taste that contrasts beautifully with the tangy sauerkraut and creamy dressing. The meat’s slightly firmer texture also holds up well during grilling, preventing the sandwich from becoming overly soggy.
Historically, corned beef was also a more readily available and affordable cured meat option than other meats like pastrami, especially in the early 20th century when the Reuben sandwich is believed to have originated. This accessibility, combined with its unique flavor profile, likely contributed to corned beef becoming the standard choice for a Reuben.
What happens if you substitute sauerkraut with coleslaw in a Reuben?
Substituting sauerkraut with coleslaw transforms the Reuben into a different sandwich, often called a Rachel sandwich. While sharing some similarities with a Reuben – such as the use of Swiss cheese, Russian/Thousand Island dressing, and rye bread – the replacement of sauerkraut with coleslaw creates a distinctly different flavor profile.
Coleslaw, typically made with shredded cabbage and a creamy or vinaigrette-based dressing, offers a sweeter and often milder flavor compared to the tangy, fermented taste of sauerkraut. This substitution significantly alters the balance of flavors within the sandwich, leading to a less acidic and more sweet and creamy final product.
Are there regional variations in Reuben recipes beyond the choice of meat?
While the core ingredients – corned beef (or sometimes pastrami), Swiss cheese, sauerkraut, Russian/Thousand Island dressing, and rye bread – remain relatively consistent, regional variations in Reuben recipes can exist. These differences might include variations in the type of rye bread used, the specific dressing recipe, or the method of preparation.
For example, some regions might prefer a darker, heavier rye bread, while others opt for a lighter version. Similarly, the Russian or Thousand Island dressing recipe can vary in sweetness, tanginess, and spice level depending on local preferences. Ultimately, while deviations from the core ingredients can occur, they are generally less common than variations in preparation techniques or minor flavor adjustments.