The Reuben sandwich: a culinary icon, a symphony of flavors and textures, and a point of contention for some. At its heart lies a debate as savory as the sandwich itself: Is a Reuben necessarily made with pastrami, or can corned beef rightfully claim its place between those grilled slices of rye? The answer, as with many beloved foods, is delightfully complex, steeped in history, tradition, and a healthy dose of personal preference. Let’s dive deep into the world of Reubens and explore the meat that makes them so memorable.
The Classic Reuben: A Deeper Look
The standard definition of a Reuben sandwich is fairly straightforward. It typically consists of corned beef (or pastrami), Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, grilled between slices of rye bread. The grilling process is crucial; it melds the flavors together, creating a warm, tangy, and undeniably satisfying experience. But where does the “corned beef vs. pastrami” debate truly begin? It’s all about understanding the subtle, yet significant, differences between these two cured meats.
Corned Beef: The Brined Foundation
Corned beef starts as a cut of beef, most commonly the brisket, that is cured in a brine. This brine typically contains salt (the “corns” of salt once used gave corned beef its name), nitrates or nitrites, sugar, and a blend of spices like peppercorns, coriander, and mustard seeds. The curing process, which can last for several days, not only preserves the meat but also gives it its characteristic pink hue and distinctive flavor. After brining, the corned beef is typically boiled or simmered until tender.
The flavor of corned beef is primarily salty and savory, with hints of the spices used in the brine. It is often associated with St. Patrick’s Day celebrations and is a staple in many delis and diners. It provides a solid, reliable base for the other flavors in a Reuben to build upon.
Pastrami: The Smoked Sensation
Pastrami, on the other hand, shares a similar brining process with corned beef. However, after brining, pastrami undergoes an additional step: it is coated in a spice rub, typically featuring black pepper, coriander, garlic powder, and other aromatics. This spice-encrusted meat is then smoked, which imparts a smoky flavor and creates a flavorful bark on the outside.
The smoking process is what truly sets pastrami apart. It adds a depth and complexity of flavor that is absent in corned beef. The smoky notes complement the salty and savory elements, creating a richer, more intense taste profile. Pastrami is often considered a more “robust” meat than corned beef, and it brings a bolder flavor to the Reuben.
The Origins of the Reuben: A Meaty Mystery
Tracing the precise origins of the Reuben sandwich is challenging, as several competing stories exist. One popular account attributes the sandwich to Reuben Kulakofsky, a Lithuanian-born grocer in Omaha, Nebraska. According to this story, in the 1920s, Kulakofsky requested a sandwich made with corned beef and sauerkraut at the Blackstone Hotel during a weekly poker game. The hotel owner, Charles Schimmel, was so impressed that he added it to the menu and named it after Kulakofsky.
Another story places the invention of the Reuben at Reuben’s Delicatessen in New York City, founded by Arnold Reuben. This version claims that the sandwich was created in 1914 for actress Marjorie Rambeau. While the exact origins may be debated, what is clear is that the Reuben quickly gained popularity and became a deli staple across the United States.
Corned Beef or Pastrami? The Historical Perspective
Interestingly, early accounts of the Reuben sandwich often mention corned beef as the primary meat. The Blackstone Hotel’s version, for example, reportedly used corned beef. However, as pastrami gained popularity, particularly in New York City delis, it began to be incorporated into the Reuben. The choice between corned beef and pastrami often came down to regional preferences and the availability of ingredients.
Over time, the “pastrami Reuben” gained significant traction, especially in regions where pastrami was readily available and highly regarded. The bolder flavor of pastrami appealed to many, and it became increasingly associated with the iconic sandwich.
The Great Debate: Does it Matter?
So, does it really matter whether a Reuben is made with corned beef or pastrami? The answer, ultimately, depends on your personal preference. Purists may argue that a true Reuben must be made with corned beef, adhering to the sandwich’s original recipe. Others champion the pastrami Reuben, praising its richer, more complex flavor.
The argument often comes down to flavor profiles. Corned beef offers a more subtle, balanced taste, allowing the other ingredients, like the sauerkraut and Russian dressing, to shine through. Pastrami, on the other hand, delivers a bolder, smokier flavor that dominates the sandwich.
Personal Preference and Regional Variations
Ultimately, the “best” Reuben is the one that you enjoy the most. There’s no single, definitive answer. Many delis offer both corned beef and pastrami Reubens, allowing customers to choose their preferred meat.
Regional variations also play a role. In some areas, corned beef Reubens are more common, while in others, pastrami reigns supreme. The availability of high-quality pastrami can also influence the choice. If a deli has exceptional pastrami, it’s likely to be featured prominently in their Reuben.
Making the Perfect Reuben: Tips and Tricks
Regardless of whether you prefer corned beef or pastrami, there are certain techniques that can elevate your Reuben-making game.
- Choose high-quality ingredients: Start with the best corned beef or pastrami you can find. Look for meats that are well-marbled and flavorful.
- Use good rye bread: The rye bread is the foundation of the sandwich. Choose a sturdy rye that can hold up to the filling and grilling.
- Don’t skimp on the Swiss cheese: Swiss cheese adds a nutty, slightly sweet flavor that complements the meat and sauerkraut.
- Use a good-quality sauerkraut: Sauerkraut provides a tangy, acidic counterpoint to the richness of the meat and cheese.
- Make your own Russian or Thousand Island dressing: Homemade dressing adds a personal touch and allows you to customize the flavor to your liking.
- Grill it to perfection: The grilling process is essential for melting the cheese and melding the flavors. Use a medium heat and press down on the sandwich to ensure even browning.
The Ultimate Reuben Recipe (Adaptable to Your Meat Preference)
This recipe can be adapted to use either corned beef or pastrami.
Ingredients:
- 2 slices of rye bread
- 4-6 ounces of corned beef or pastrami, sliced
- 2 slices of Swiss cheese
- 1/4 cup sauerkraut, drained
- 2 tablespoons Russian or Thousand Island dressing
- Butter or cooking oil for grilling
Instructions:
- Spread Russian or Thousand Island dressing on both slices of rye bread.
- On one slice of bread, layer Swiss cheese, corned beef or pastrami, sauerkraut, and another slice of Swiss cheese.
- Top with the second slice of bread.
- Butter the outside of the sandwich.
- Grill the sandwich over medium heat, pressing down with a spatula, until golden brown and the cheese is melted.
- Serve immediately.
The Reuben Today: A Lasting Legacy
The Reuben sandwich continues to be a beloved classic, enjoyed by people of all ages and backgrounds. Its enduring popularity is a testament to its delicious combination of flavors and textures. Whether you prefer it with corned beef or pastrami, the Reuben is a true culinary icon, a sandwich that has stood the test of time. The debate may continue, but one thing is certain: the Reuben is a sandwich that will continue to be enjoyed for generations to come. The versatility of the sandwich, allowing for either corned beef or pastrami, has undoubtedly contributed to its widespread appeal and enduring legacy. Its ability to satisfy different palates while maintaining its core identity solidifies its place in sandwich history.
Is pastrami ever used in a Reuben sandwich?
Yes, while the classic Reuben sandwich traditionally features corned beef, using pastrami is a common and perfectly acceptable variation. Many delis and restaurants offer a “Pastrami Reuben” or simply allow you to substitute pastrami for corned beef upon request. The key components that define a Reuben are the rye bread, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing; the choice of corned beef or pastrami is often a matter of preference.
The substitution of pastrami provides a smokier and spicier flavor profile compared to the saltier and milder corned beef. This variation appeals to those who enjoy the robust taste of pastrami and its distinctive seasoning. Ultimately, whether a Reuben contains corned beef or pastrami, the balance of flavors and textures remains the defining characteristic of this beloved sandwich.
What are the key differences between corned beef and pastrami?
Corned beef starts as brisket, which is then salt-cured in a brine solution containing various spices like peppercorns, coriander, and mustard seeds. This brining process preserves the meat and gives it its characteristic salty flavor and pink hue. The cured brisket is then typically boiled or simmered until tender, resulting in a moist and savory meat.
Pastrami, on the other hand, also often starts as brisket (though sometimes other cuts of beef are used). It undergoes a similar brining process to corned beef but is then coated in a dry rub of spices, including black pepper, coriander, garlic powder, and paprika. Crucially, pastrami is smoked after brining, which imparts a rich, smoky flavor and further tenderizes the meat. This smoking process is the primary difference between the two.
Why is corned beef traditionally used in a Reuben?
The Reuben sandwich originated in the early 20th century, and corned beef was a readily available and popular meat in delis at the time, especially amongst Eastern European immigrant communities. Corned beef was a relatively inexpensive way to preserve and enjoy beef, and its salty, savory flavor paired well with the other ingredients in the sandwich, creating a balanced and satisfying meal.
The Reuben’s creation is often attributed to either Reuben’s Delicatessen in New York City or Reuben Kulakofsky in Omaha, Nebraska, both during the early 1900s. Regardless of the exact origin, the sandwich gained popularity due to its combination of familiar flavors and the accessibility of corned beef as a primary ingredient. Therefore, corned beef became the traditional and widely accepted meat for a classic Reuben.
Does using pastrami instead of corned beef change the overall sandwich experience?
Yes, substituting pastrami for corned beef significantly alters the overall taste and aroma of the Reuben. The smokiness of the pastrami adds a layer of complexity and depth that corned beef lacks. The spice rub on the pastrami also contributes to a bolder, more assertive flavor profile, potentially appealing to those seeking a more intense sandwich experience.
The texture may also differ slightly. While both corned beef and pastrami should be tender, the smoking process often renders pastrami even more succulent and flavorful. However, it is important to note that these differences are subjective, and preference plays a large role. Some may find the pastrami version more enjoyable, while others may prefer the milder, saltier taste of a traditional corned beef Reuben.
Are there regional variations of the Reuben sandwich that always use pastrami?
While there are no specific regions definitively known for only using pastrami in Reubens, variations are quite common. Many delis and restaurants across the United States offer pastrami as a standard option alongside corned beef, or sometimes even a “mixed” Reuben featuring both meats. The popularity of the pastrami Reuben appears to be more widespread than confined to a particular geographic area.
The willingness to substitute pastrami often depends on the deli’s clientele and the prevalence of pastrami in their other offerings. In areas with strong Jewish deli traditions, both corned beef and pastrami are likely to be readily available, making the choice a matter of personal preference. There aren’t documented regional variations that exclude corned beef completely, but the acceptance and popularity of pastrami as a substitute are widespread.
What other ingredients are essential for a Reuben sandwich besides the meat?
Beyond the meat, the essential components of a Reuben sandwich include rye bread, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing. The rye bread provides a sturdy and flavorful base, often with a subtle caraway seed note. The Swiss cheese adds a mild, nutty flavor and a creamy texture that complements the other ingredients.
The sauerkraut introduces a tangy, fermented element that cuts through the richness of the meat and cheese. Finally, the Russian or Thousand Island dressing provides a creamy, slightly sweet, and tangy sauce that ties all the flavors together. This combination of ingredients creates a harmonious balance of salty, savory, tangy, and slightly sweet flavors that defines the iconic Reuben experience.
Is a Reuben Pastrami sandwich still considered a “Reuben”?
Yes, a Reuben sandwich made with pastrami is still widely considered a “Reuben,” albeit a variation. The core elements that define the sandwich – the rye bread, Swiss cheese, sauerkraut, and Russian/Thousand Island dressing – remain consistent. The substitution of pastrami for corned beef simply alters the flavor profile, but the fundamental characteristics of the sandwich remain intact.
Think of it like different variations of pizza. While a classic Margherita pizza has specific ingredients, adding pepperoni doesn’t suddenly make it not a pizza anymore. Similarly, the pastrami Reuben maintains the essential components that make it recognizable as a Reuben, even with the change in meat. Many menus will explicitly call it a “Pastrami Reuben” to differentiate it from the traditional corned beef version.