The Reuben sandwich, a classic deli delight, has been a staple of American cuisine for decades. Comprised of corned beef or pastrami, sauerkraut, Swiss cheese, and Thousand Island dressing, all grilled between slices of rye bread, this mouthwatering creation has garnered a loyal following. However, a long-standing debate has been raging among Reuben enthusiasts: is this beloved sandwich better with corned beef or pastrami? In this article, we’ll delve into the history of the Reuben, explore the characteristics of both corned beef and pastrami, and examine the arguments for and against each option.
A Brief History of the Reuben
The origins of the Reuben sandwich are shrouded in mystery, with several establishments claiming to be its birthplace. One story dates back to the 1920s, when Arnold Reuben, a German-American restaurateur, allegedly created the sandwich at his eponymous deli in New York City. Another account credits Reuben Kulakofsky, a Lithuanian-born grocer, with inventing the dish in the 1930s at the Blackstone Hotel in Omaha, Nebraska.
Regardless of its true origins, the Reuben gained widespread popularity in the mid-20th century, becoming a staple of Jewish delis and diners across the United States. Its enduring appeal can be attributed to the harmonious balance of flavors and textures, which we’ll explore in greater detail below.
The Case for Corned Beef
Corned beef, a cured and salted beef product, has been a traditional component of the Reuben sandwich. Its tender, juicy texture and rich, savory flavor have won the hearts of many Reuben enthusiasts.
Advantages of Corned Beef
- Classic flavor profile: Corned beef provides a familiar, comforting taste that many associate with the Reuben.
- Tender texture: The curing process makes corned beef exceptionally tender, allowing it to melt in your mouth.
- Easy to find: Corned beef is widely available in most supermarkets and delis, making it a convenient choice.
Disadvantages of Corned Beef
- High sodium content: Corned beef is notoriously high in sodium, which may be a concern for those with dietary restrictions.
- Less nuanced flavor: Some argue that corned beef lacks the depth and complexity of pastrami.
The Case for Pastrami
Pastrami, a cured and smoked meat product, has gained popularity as a Reuben alternative in recent years. Its rich, meaty flavor and satisfying texture have won over many converts.
Advantages of Pastrami
- Rich, complex flavor: Pastrami boasts a deeper, more nuanced flavor profile than corned beef, with notes of spice and smoke.
- Lower sodium content: Pastrami generally contains less sodium than corned beef, making it a slightly healthier option.
- Texture variety: Pastrami’s firmer texture provides a satisfying contrast to the softness of the sauerkraut and cheese.
Disadvantages of Pastrami
- Less traditional: Some argue that pastrami deviates too far from the classic Reuben recipe.
- More expensive: Pastrami is often pricier than corned beef, which may be a deterrent for budget-conscious consumers.
Ultimate Decision: Corned Beef or Pastrami
So, which is better: corned beef or pastrami? Ultimately, the decision comes down to personal preference. If you’re a traditionalist who values the classic Reuben flavor profile, corned beef may be the way to go. However, if you’re looking for a more complex, nuanced taste experience, pastrami is definitely worth considering.
Experimentation is Key
Don’t be afraid to try both options and see which one you prefer. You might be surprised at how much you enjoy the unique characteristics of each. Who knows, you might just discover a new favorite Reuben variation.
Conclusion
The Reuben sandwich, in all its glorious forms, remains a beloved staple of American cuisine. Whether you’re a corned beef purist or a pastrami convert, there’s no denying the magic that happens when these ingredients come together. So go ahead, grab a Reuben, and indulge in the rich flavors and textures that have captivated palates for generations.
What is a Reuben sandwich, and what are its traditional ingredients?
A Reuben sandwich is a type of sandwich that typically consists of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing or Russian dressing, grilled between slices of rye bread. The traditional ingredients of a Reuben sandwich are a topic of debate, with some variations including pastrami instead of corned beef. However, the core components of the sandwich remain the same, with the type of meat being the primary point of contention.
The origins of the Reuben sandwich are also shrouded in mystery, with several restaurants and chefs claiming to have invented the dish. One story behind the Reuben’s creation dates back to the 1920s, when a group of businessmen and politicians would meet at a hotel in Omaha, Nebraska, to play poker and enjoy a hearty sandwich made with corned beef, sauerkraut, and cheese. Regardless of its true origins, the Reuben sandwich has become a beloved classic in American cuisine.
What is the difference between corned beef and pastrami, and how do they affect the flavor of a Reuben sandwich?
Corned beef and pastrami are both cured meats, but they are made from different cuts of beef and have distinct flavor profiles. Corned beef is typically made from the flat cut of beef brisket, which is cured in a mixture of salt, sugar, and spices before being boiled or steamed. Pastrami, on the other hand, is made from the navel cut of beef, which is cured in a mixture of salt, sugar, and spices before being smoked or steamed. The curing process gives both meats a rich, savory flavor, but pastrami tends to be more tender and has a more complex flavor profile.
When it comes to a Reuben sandwich, the choice between corned beef and pastrami can greatly affect the flavor. Corned beef provides a more traditional, straightforward flavor, while pastrami adds a deeper, more nuanced taste. Pastrami’s smokiness can also complement the sauerkraut and cheese, creating a more balanced flavor profile. Ultimately, the choice between corned beef and pastrami comes down to personal preference, but both options can result in a delicious Reuben sandwich.
How do I choose between corned beef and pastrami for my Reuben sandwich?
Choosing between corned beef and pastrami for your Reuben sandwich ultimately comes down to personal preference. If you prefer a more traditional, straightforward flavor, corned beef may be the better choice. However, if you’re looking for a more complex, nuanced taste, pastrami is worth considering. You may also want to consider the texture of the meat, as pastrami tends to be more tender than corned beef.
Another factor to consider is the type of sauerkraut and cheese you’re using in your Reuben sandwich. If you’re using a strong, tangy sauerkraut, pastrami’s smokiness may complement it well. On the other hand, if you’re using a milder sauerkraut, corned beef’s more straightforward flavor may be a better match. Experimenting with both options can help you determine which one you prefer.
Can I use other types of meat in a Reuben sandwich, or is it limited to corned beef and pastrami?
While corned beef and pastrami are the traditional meats used in a Reuben sandwich, you can experiment with other types of meat to create a unique variation. Some options you may consider include roast beef, turkey, or even vegetarian alternatives like tempeh or seitan. However, keep in mind that using a different type of meat may alter the flavor and texture of the sandwich, so it’s essential to choose a meat that complements the other ingredients.
If you’re looking to stay true to the spirit of the Reuben sandwich, you may want to consider using other types of cured meats, such as salami or ham. These meats can provide a similar flavor profile to corned beef and pastrami, while still offering a unique twist on the classic sandwich. Ultimately, the choice of meat is up to you, and experimenting with different options can help you create a Reuben sandwich that suits your taste.
What type of cheese is traditionally used in a Reuben sandwich, and can I substitute it with other types of cheese?
Swiss cheese is the traditional cheese used in a Reuben sandwich, and it’s a key component of the dish. The nutty, creamy flavor of Swiss cheese complements the corned beef or pastrami, sauerkraut, and Thousand Island dressing perfectly. However, you can experiment with other types of cheese to create a unique variation of the Reuben sandwich.
Some options you may consider include cheddar, provolone, or even blue cheese. These cheeses can add a different flavor profile to the sandwich, so it’s essential to choose a cheese that complements the other ingredients. Keep in mind that using a different type of cheese may alter the flavor and texture of the sandwich, so it’s crucial to experiment and find the combination that works best for you.
How do I assemble a Reuben sandwich, and what are some tips for grilling it to perfection?
Assembling a Reuben sandwich is relatively straightforward. Start by spreading a layer of Thousand Island dressing or Russian dressing on one slice of rye bread, followed by a layer of sauerkraut, a slice or two of corned beef or pastrami, and a slice of Swiss cheese. Top with the second slice of rye bread, and grill the sandwich in a pan or griddle until the bread is toasted and the cheese is melted.
To grill a Reuben sandwich to perfection, it’s essential to use a pan or griddle that’s hot enough to melt the cheese and toast the bread. You may also want to butter the bread slices before grilling to add extra flavor and texture. Another tip is to use a weight or press to compress the sandwich while it’s grilling, which can help melt the cheese and crisp the bread. Experimenting with different grilling techniques can help you achieve the perfect Reuben sandwich.
Can I make a vegetarian or vegan version of a Reuben sandwich, and what ingredients can I use as substitutes?
Yes, you can make a vegetarian or vegan version of a Reuben sandwich by substituting the corned beef or pastrami with plant-based ingredients. Some options you may consider include tempeh, seitan, or even grilled portobello mushrooms. You can also use vegetarian sauerkraut and vegan cheese to create a sandwich that’s free from animal products.
When it comes to substituting the meat, it’s essential to choose an ingredient that provides a similar texture and flavor profile. Tempeh and seitan can be marinated and grilled to mimic the texture of corned beef or pastrami, while portobello mushrooms can add a meaty texture to the sandwich. Experimenting with different ingredients and flavor combinations can help you create a vegetarian or vegan Reuben sandwich that’s just as delicious as the traditional version.