The Reuben sandwich. Just the name conjures up images of toasted rye bread, tangy sauerkraut, melted Swiss cheese, and a generous helping of meat, all slathered with a creamy, flavorful dressing. It’s a culinary icon, a deli staple, and a comfort food favorite. But lurking beneath its delicious façade lies a question that has sparked countless debates and divided sandwich lovers for generations: Does a true Reuben use corned beef or pastrami?
This seemingly simple question opens a Pandora’s Box of culinary history, regional preferences, and personal opinions. There’s no single, definitive answer that satisfies everyone, and the “correct” ingredient often depends on who you ask and where they learned to make their Reuben. Let’s delve into the heart of this meaty matter and explore the arguments on both sides.
Understanding the Reuben’s Roots
To understand the corned beef vs. pastrami debate, we must first look at the history of the Reuben sandwich itself. The exact origins are somewhat shrouded in mystery, with two main contenders vying for the title of “Reuben’s Inventor.”
One popular story attributes the sandwich to Reuben Kulakofsky (sometimes spelled Reubin), a Lithuanian-born grocer in Omaha, Nebraska. According to this account, Kulakofsky created the sandwich around 1920 for his poker buddies at the Blackstone Hotel. The hotel’s owner, Charles Schimmel, was so impressed that he put it on the menu, and the Reuben was born.
The other claimant is Arnold Reuben, the owner of Reuben’s Delicatessen in New York City. His supporters argue that he invented the Reuben in 1914 for actress Annette Seelos. This version claims the sandwich was originally called the “Annette Seelos Special” before being renamed the Reuben.
Which story is true? The debate continues. Regardless of the sandwich’s precise origin, both stories highlight the key ingredients that define a Reuben: rye bread, cheese, sauerkraut, dressing, and, of course, the meat.
Corned Beef: The Traditionalist’s Choice
For many, corned beef is the quintessential Reuben filling. It’s the version most often found in classic delis and is often considered the “traditional” or “original” Reuben.
What is corned beef? It’s beef, typically brisket, that has been cured in a brine containing salt (or “corns” of salt), spices, and sometimes sugar. This curing process gives the beef its characteristic pink color and distinctive tangy flavor. Corned beef is often boiled or steamed until tender, then sliced thinly for sandwiches.
The argument for corned beef rests on its historical connection to the Reuben’s likely origins. Many believe that the Omaha version, associated with Reuben Kulakofsky, used corned beef, making it the “true” Reuben. The slightly salty, slightly tangy flavor of corned beef complements the sauerkraut and Russian dressing beautifully.
Furthermore, corned beef tends to be less fatty than pastrami, providing a leaner, more balanced sandwich. This allows the other flavors to shine through without being overpowered by the richness of the meat.
Pastrami: A Smoky Alternative
Pastrami, on the other hand, is a different beast altogether. While also cured and often made from beef brisket, pastrami undergoes a different process that results in a distinct flavor profile.
Pastrami is typically brined, smoked, and then steamed. The smoking process imbues the meat with a rich, smoky flavor that sets it apart from corned beef. It’s often coated in a spice rub containing peppercorns, coriander, and other aromatics before being smoked.
Proponents of pastrami argue that its smoky, spicy flavor adds a layer of complexity and depth to the Reuben that corned beef simply can’t match. The richness of pastrami, with its higher fat content, provides a luxurious, melt-in-your-mouth texture that some find irresistible.
The use of pastrami can also be seen as a modern interpretation of the classic Reuben, a way to elevate the sandwich and add a unique twist. For those who enjoy a bolder, more assertive flavor, pastrami is the clear winner.
The Supporting Cast: Sauerkraut, Cheese, and Dressing
While the meat is the star of the show, the other ingredients in a Reuben play crucial supporting roles. Sauerkraut, Swiss cheese, and Russian (or Thousand Island) dressing are essential components that contribute to the sandwich’s overall flavor and texture.
The sauerkraut provides a tangy, slightly sour counterpoint to the richness of the meat and cheese. Its fermented flavor adds a depth of complexity that balances the other ingredients.
Swiss cheese, with its mild, nutty flavor, melts beautifully and creates a creamy, gooey layer that binds the sandwich together. Its subtle flavor doesn’t overpower the other ingredients, allowing them to shine through.
The dressing, whether Russian or Thousand Island, adds a creamy, tangy sweetness that ties all the flavors together. Russian dressing is typically made with mayonnaise, chili sauce, horseradish, and other spices, while Thousand Island dressing is similar but often includes sweet pickle relish.
The choice of dressing can also influence the overall flavor profile of the Reuben. A spicier Russian dressing can complement the richness of pastrami, while a sweeter Thousand Island dressing can balance the saltiness of corned beef.
Regional Variations and Personal Preferences
Ultimately, the “correct” answer to the corned beef vs. pastrami question comes down to personal preference and regional variations. In some parts of the country, corned beef is the standard, while in others, pastrami reigns supreme.
In New York City, for example, pastrami Reubens are quite common, reflecting the city’s rich history of Jewish delis and smoked meat traditions. In other regions, corned beef may be more prevalent due to local availability or historical culinary influences.
Ultimately, the best way to decide which version you prefer is to try both. Experiment with different combinations of ingredients and dressings until you find the Reuben that satisfies your taste buds.
Making the Perfect Reuben: Tips and Techniques
Regardless of whether you choose corned beef or pastrami, there are a few key techniques that can help you create the perfect Reuben sandwich.
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Choose high-quality ingredients: Start with good-quality rye bread, freshly sliced corned beef or pastrami, and flavorful sauerkraut.
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Use a generous amount of meat: Don’t skimp on the meat! A generous portion of corned beef or pastrami is essential for a satisfying Reuben.
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Butter the bread: Buttering the outside of the rye bread before grilling or pan-frying will help it brown evenly and create a crispy crust.
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Don’t overcrowd the pan: If you’re making multiple Reubens at once, avoid overcrowding the pan. This will ensure that the sandwiches cook evenly and the cheese melts properly.
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Press the sandwich: Use a panini press or a heavy skillet to press the sandwich while it’s cooking. This will help the ingredients meld together and create a more cohesive sandwich.
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Serve immediately: Reubens are best enjoyed hot and fresh. Serve immediately after cooking for the optimal flavor and texture.
Beyond Corned Beef and Pastrami: Exploring Reuben Variations
While corned beef and pastrami are the most common fillings for a Reuben, there are countless variations on this classic sandwich. Some popular variations include:
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Turkey Reuben: Made with sliced turkey instead of corned beef or pastrami.
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Vegetarian Reuben: Made with tempeh, mushrooms, or other vegetarian alternatives.
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Rachel Sandwich: Similar to a Reuben but made with coleslaw instead of sauerkraut and turkey or pastrami.
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Cuban Reuben: A fusion of the Reuben and Cuban sandwiches, made with roasted pork, ham, Swiss cheese, pickles, and mustard.
These variations demonstrate the versatility of the Reuben and its ability to adapt to different tastes and preferences. Don’t be afraid to experiment with different ingredients and create your own unique Reuben masterpiece.
Conclusion: The Reuben is a Matter of Taste
So, does a Reuben use corned beef or pastrami? The answer, as we’ve seen, is that it depends. Both corned beef and pastrami can be used to create a delicious Reuben sandwich, and the choice ultimately comes down to personal preference.
Whether you prefer the traditional flavor of corned beef or the smoky richness of pastrami, the key to a great Reuben is to use high-quality ingredients, follow the basic principles of sandwich construction, and enjoy the process of creating a culinary masterpiece. So go ahead, grab some rye bread, sauerkraut, cheese, and your favorite meat, and embark on your own Reuben adventure. You might just discover your new favorite sandwich.
Delving Deeper: Corned Beef and Pastrami Production
Understanding how corned beef and pastrami are made can further enhance appreciation for these key Reuben ingredients. The journey from raw brisket to the finished product is a testament to time-honored curing and smoking techniques.
Corned Beef Production: A Brining Affair
The production of corned beef centers around the brining process. Brisket, a tough cut of beef from the breast or lower chest, is submerged in a brine solution for several days or even weeks. This brine typically consists of water, salt (traditionally “corns” of salt, hence the name), sugar, and a variety of spices, such as peppercorns, coriander, mustard seeds, and bay leaves.
The brining process achieves several objectives. First, it tenderizes the meat by breaking down tough muscle fibers. Second, it imparts a distinctive salty, tangy flavor throughout the brisket. Third, it cures the meat, inhibiting the growth of bacteria and preserving it for longer periods.
After brining, the corned beef is typically rinsed to remove excess salt and then boiled or simmered until tender. The cooking process further tenderizes the meat and develops its characteristic flavor. The final product is a moist, flavorful cut of beef that is perfect for slicing and piling high on a Reuben sandwich.
Pastrami Production: Smoke and Spice
Pastrami production shares some similarities with corned beef production, but with the addition of smoking, a crucial step that distinguishes pastrami’s flavor profile. The process begins with brining, often using a similar brine solution as corned beef. However, some pastrami recipes may incorporate different spices or ingredients to create a unique flavor.
After brining, the pastrami undergoes a dry rub with a mixture of spices, typically including black peppercorns, coriander seeds, garlic powder, and paprika. This spice rub adds another layer of flavor and helps to create a flavorful crust during the smoking process.
The next step is smoking, which is where pastrami truly distinguishes itself. The brined and spiced brisket is smoked at a low temperature for several hours, using wood chips such as hickory or oak. The smoking process infuses the meat with a rich, smoky flavor and helps to preserve it.
After smoking, the pastrami is typically steamed until tender. Steaming ensures that the meat is moist and succulent. The final product is a flavorful, smoky, and tender cut of beef that is perfect for slicing thinly and piling high on a Reuben.
The Bread’s Role: Selecting the Right Rye
While the meat debate rages on, the choice of bread is equally crucial to the Reuben experience. Rye bread, with its distinctive flavor and texture, is the traditional choice, but not all rye bread is created equal.
Look for a rye bread that is dense and slightly tangy, with a good crumb structure. The bread should be sturdy enough to hold up to the weight of the filling without becoming soggy. Some rye breads are made with caraway seeds, which add a characteristic flavor that complements the other ingredients in the Reuben.
Whether you choose light rye, dark rye, or marbled rye, make sure it’s fresh and flavorful. Toasting the bread before assembling the sandwich will help to create a crispy crust and prevent it from becoming soggy.
Cheese Please: Choosing the Right Swiss
Swiss cheese is another essential component of the Reuben. Its mild, nutty flavor and excellent melting properties make it the perfect complement to the other ingredients.
Look for a Swiss cheese that is firm and slightly nutty, with a smooth texture and a few small holes (or “eyes”). Avoid Swiss cheese that is overly pungent or has a strong ammonia smell.
Emmental Swiss, a classic Swiss cheese with a slightly sweet and nutty flavor, is a popular choice for Reubens. Gruyère, another Swiss cheese with a more complex and earthy flavor, can also be used for a more sophisticated Reuben.
Sauerkraut Selection: Sour is Sweet
Sauerkraut, fermented cabbage, is a key ingredient in the Reuben, providing a tangy, slightly sour counterpoint to the richness of the meat and cheese.
Look for a sauerkraut that is crisp and slightly sour, with a good balance of acidity and sweetness. Avoid sauerkraut that is overly mushy or has a vinegary taste.
Some people prefer to rinse their sauerkraut before adding it to the Reuben to remove excess salt or acidity. Others prefer to leave it unrinsed for a more intense flavor. Ultimately, the choice is a matter of personal preference.
The Dressing Dilemma: Russian or Thousand Island?
The final touch to a Reuben is the dressing, which ties all the flavors together. The traditional choice is Russian dressing, a creamy, tangy condiment made with mayonnaise, chili sauce, horseradish, and other spices.
Thousand Island dressing, a similar condiment that often includes sweet pickle relish, is another popular option. The difference between the two dressings is subtle, but Thousand Island tends to be slightly sweeter and less spicy than Russian dressing.
Some people prefer to make their own dressing from scratch, while others opt for store-bought versions. Whether you choose Russian or Thousand Island dressing, make sure it’s creamy, tangy, and flavorful.
By paying attention to each of these elements – the meat, the bread, the cheese, the sauerkraut, and the dressing – you can create a Reuben that is truly exceptional. Whether you’re a corned beef devotee or a pastrami partisan, the perfect Reuben is waiting to be discovered.
What is the core difference between a Corned Beef Reuben and a Pastrami Reuben?
The fundamental difference lies in the meat used. A Corned Beef Reuben features corned beef, which is brisket that has been salt-cured and typically boiled or steamed. This process results in a tender, salty, and subtly spiced meat with a distinct texture.
Conversely, a Pastrami Reuben utilizes pastrami, which also starts as brisket but undergoes a more elaborate process. After curing, it’s smoked, seasoned with a blend of spices like black pepper, coriander, and garlic, and then steamed. This gives pastrami a bolder, smokier flavor profile and a slightly drier texture compared to corned beef.
Which meat is traditionally considered more “authentic” in a Reuben?
While the origin of the Reuben sandwich is debated, most accounts point to Reuben Kulakofsky (also known as Reuben Kay) at Reuben’s Delicatessen in Omaha, Nebraska in the 1920s. The original recipe is widely believed to have used corned beef. Historical references and early recipes often specify corned beef as the primary ingredient.
However, the preference for corned beef versus pastrami is largely a matter of regional taste and personal preference. Many delis in New York City, for example, offer both variations and some consider pastrami to be an equally acceptable, if not superior, choice. Authenticity, in this context, is less about a strict historical recipe and more about the quality and preparation of the sandwich components.
Does the choice of meat significantly alter the flavor profile of the Reuben?
Absolutely. The choice between corned beef and pastrami dramatically impacts the overall flavor. Corned beef provides a salty, slightly tangy, and more subtle meaty flavor, allowing the other ingredients, such as the sauerkraut and Russian dressing, to shine through. Its tender texture complements the other components of the sandwich.
Pastrami, on the other hand, delivers a significantly bolder and smokier flavor. The robust spices used in its preparation create a more complex and assertive taste that can sometimes overpower the other ingredients. The drier texture also provides a different mouthfeel, adding another layer to the sensory experience.
Are there regional preferences for Corned Beef Reubens versus Pastrami Reubens?
Yes, regional preferences do exist. While the exact boundaries are fluid, Corned Beef Reubens are often associated with the Midwest, particularly Omaha where the sandwich is believed to have originated. This preference may stem from a historical connection or simply a local culinary tradition.
Pastrami Reubens, on the other hand, are very popular in New York City and other areas with a strong Jewish deli culture. This is likely due to the prevalence of pastrami as a staple deli meat in these regions. Ultimately, availability and cultural influence contribute to these regional variations.
Aside from the meat, are there other variations in Reuben preparation?
Yes, while the core components of a Reuben – meat, sauerkraut, Swiss cheese, Russian dressing, and rye bread – remain fairly consistent, variations do exist. Some establishments use Thousand Island dressing instead of Russian dressing, although Russian dressing is generally considered more traditional, offering a spicier kick.
The type of rye bread can also vary, from light rye to dark rye, with or without caraway seeds. The grilling or toasting technique also influences the final product; some prefer a gently warmed sandwich while others aim for a deeply browned and crispy exterior. The quality of ingredients, such as the cheese and sauerkraut, also plays a significant role in the overall taste and experience.
Which meat is generally considered healthier in a Reuben, corned beef or pastrami?
Neither corned beef nor pastrami is inherently “healthy” due to their high sodium and fat content. Both are cured meats, which means they are processed with salt and other preservatives. However, in terms of fat content, pastrami might be slightly leaner depending on the cut of brisket used and the extent of trimming before smoking.
The primary health concern with both meats stems from the high sodium content, which can contribute to high blood pressure and other cardiovascular issues. Portion control is key, and individuals with sodium-sensitive conditions should consume both meats in moderation. Comparing nutritional information from specific delis or brands is also recommended, as variations can occur.
Can a Reuben be made with other types of meat besides corned beef and pastrami?
While corned beef and pastrami are the most common and traditional choices, variations using other meats do exist. Smoked turkey, for example, can be used as a lighter alternative, creating a “Turkey Reuben.” These variations often cater to dietary restrictions or preferences for leaner protein sources.
Some innovative chefs have even experimented with using vegetarian alternatives, such as tempeh or seitan, to create vegetarian or vegan Reubens. While these deviate from the traditional recipe, they offer a similar flavor profile and experience for those who don’t consume meat. The defining characteristic remains the combination of tangy sauerkraut, creamy dressing, melted Swiss cheese, and grilled rye bread.