The Reuben sandwich, a quintessential deli favorite, has been a staple in American cuisine for decades. This mouthwatering creation, typically consisting of cured meat, sauerkraut, Swiss cheese, and Thousand Island dressing, all grilled between slices of rye bread, has a rich history that sparks debate among food enthusiasts. At the heart of this debate lies a crucial question: is a traditional Reuben made with pastrami or corned beef? To delve into this culinary conundrum, it’s essential to explore the origins of the Reuben, the characteristics of its key ingredients, and the regional variations that have evolved over time.
Origins of the Reuben Sandwich
The Reuben sandwich has a storied past, with its origins often attributed to Arnold Reuben, a German immigrant who owned a delicatessen in New York City in the early 20th century. However, another claim to its creation comes from Reuben Kulakofsky, a Lithuanian-born grocer who lived in Omaha, Nebraska. According to this account, Kulakofsky and his friends would gathering at a local hotel, where they would order a sandwich made with corned beef, sauerkraut, and cheese, which eventually became known as the Reuben. Despite these competing claims, the common thread is the use of cured meat as a foundational ingredient.
Characteristics of Pastrami and Corned Beef
To understand which meat is more authentically associated with the Reuben, it’s crucial to examine the characteristics of pastrami and corned beef. Pastrami is a type of cured meat made from the navel cut of beef, which is brined, air-dried, and then steamed. This process gives pastrami its distinctive flavor and tender texture. On the other hand, corned beef is made from the brisket or round cut, which is cured in a seasoned salt brine. The curing process can vary, resulting in a range of flavors and textures, from tender and mild to chewy and robust.
Regional Preferences and Variations
Regional preferences play a significant role in determining whether pastrami or corned beef is used in a Reuben. On the East Coast, particularly in New York City, pastrami is the preferred choice, with delis like Katz’s Delicatessen and Carnegie Deli serving classic Reubens made with pastrami. In contrast, in the Midwest, where Reuben Kulakofsky’s legacy is remembered, corned beef is often the go-to option. These regional variations highlight the adaptability and personalization of the Reuben sandwich, allowing it to cater to diverse tastes and preferences.
Culinary Traditions and Modern Interpretations
The choice between pastrami and corned beef in a Reuben also reflects broader culinary traditions and modern interpretations. In Jewish deli cuisine, pastrami is a staple, and its use in the Reuben is seen as a nod to this heritage. Meanwhile, corned beef, with its hearty and comforting nature, has become a mainstay in American comfort food, making it a popular choice for the Reuben in many parts of the country.
Evolution of the Reuben Sandwich
Over the years, the Reuben has undergone numerous transformations, with various ingredients and cooking methods being introduced. Some establishments have started using turkey pastrami or vegetarian alternatives to cater to health-conscious consumers or those with dietary restrictions. These innovations, while deviating from the traditional recipe, demonstrate the versatility and enduring appeal of the Reuben.
Chef and Food Critic Insights
Chefs and food critics offer valuable insights into the pastrami vs. corned beef debate. Many argue that pastrami’s rich, complex flavor profile is better suited to the Reuben, as it complements the tanginess of the sauerkraut and the creaminess of the Swiss cheese. Others contend that corned beef’s simplicity and heartiness make it an equally viable, if not preferable, option. These expert opinions underscore the subjective nature of culinary preferences and the importance of personal taste in the Reuben’s composition.
Conclusion: A Matter of Personal Preference
In conclusion, the question of whether a Reuben is made with pastrami or corned beef ultimately comes down to personal preference and regional tradition. Both meats have their advocates and detractors, and the choice between them can significantly impact the flavor and character of the sandwich. As the Reuben continues to evolve, with new ingredients and interpretations being introduced, it’s clear that this beloved sandwich will remain a staple of American cuisine, with its meat – whether pastrami or corned beef – at the forefront of its enduring appeal.
To further illustrate the diversity of opinions on this matter, consider the following list of notable delis and their preferred meat for the Reuben:
- Katz’s Delicatessen (New York City): Pastrami
- Carnegie Deli (New York City): Pastrami
- Omaha’s Old Market (Nebraska): Corned Beef
- Eleven City Diner (Chicago): Corned Beef
In the end, whether you’re a pastrami purist or a corned beef aficionado, the Reuben sandwich is a culinary treasure that invites exploration and enjoyment, regardless of its meat. So, go ahead, take a bite, and savor the rich history and flavor of this American classic.
What is the origin of the Reuben sandwich?
The Reuben sandwich is a classic delicatessen dish that originated in the United States in the early 20th century. The exact origin is disputed, with some claiming it was created by Arnold Reuben, a German-American restaurateur, in the 1920s. According to this story, Reuben owned a deli in New York City and created the sandwich as a specialty item for his menu. The original recipe consisted of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, grilled between slices of rye bread.
Despite the uncertainty surrounding its creation, the Reuben sandwich gained popularity in the mid-20th century, particularly in Jewish delis and restaurants. Over time, variations of the recipe emerged, with some establishments substituting pastrami for corned beef. This substitution has led to the ongoing debate about the authenticity of the Reuben, with some arguing that pastrami is a more traditional and flavorful choice. Nevertheless, the Reuben remains a beloved dish, and its rich history and cultural significance continue to inspire interest and discussion among food enthusiasts.
What is the difference between pastrami and corned beef?
Pastrami and corned beef are both cured meats, but they differ in terms of their production process and flavor profile. Corned beef is made by soaking beef brisket or round in a brine solution, which contains salt, sugar, and spices. The meat is then cooked, sliced, and served. Pastrami, on the other hand, is made by curing beef navel or plate in a mixture of spices, herbs, and other seasonings, before smoking or steaming it. This process gives pastrami its distinctive flavor and texture, which is often described as more complex and nuanced than corned beef.
In the context of the Reuben sandwich, the choice between pastrami and corned beef ultimately comes down to personal preference. Some argue that pastrami’s rich, smoky flavor is a better match for the other ingredients, while others prefer the milder taste of corned beef. Both options can produce a delicious and satisfying Reuben, but it’s worth noting that pastrami is generally considered a more premium and authentic choice. Regardless of which meat is used, the key to a great Reuben is the quality of the ingredients and the care with which they are prepared.
Can I use other types of meat in a Reuben sandwich?
While pastrami and corned beef are the traditional meats used in a Reuben sandwich, some variations and substitutes have emerged over the years. Turkey, roast beef, and even vegetarian options like tofu or tempeh have been used in Reuben-inspired dishes. However, these alternatives often lack the rich, savory flavor that pastrami and corned beef provide. For those looking to experiment with different meats, it’s essential to consider the flavor profile and texture of the ingredients and adjust the recipe accordingly.
Using alternative meats can also affect the overall character of the Reuben. For example, turkey or roast beef may produce a milder, less intense flavor, while vegetarian options can add a new dimension of texture and taste. Ultimately, the choice of meat depends on personal taste and dietary preferences. While traditionalists may prefer to stick with pastrami or corned beef, adventurous eaters can explore new possibilities and create innovative Reuben variations that still capture the essence of the original dish.
What is the role of sauerkraut in a Reuben sandwich?
Sauerkraut is a fermented cabbage condiment that plays a vital role in the Reuben sandwich. Its tangy, slightly sour flavor helps balance the richness of the meat, cheese, and dressing, creating a harmonious and refreshing taste experience. Additionally, sauerkraut adds a satisfying crunch and texture to the sandwich, which complements the softness of the bread and the meat. In traditional Reuben recipes, sauerkraut is typically drained and rinsed before being added to the sandwich to remove excess moisture.
The quality and type of sauerkraut used can significantly impact the flavor and character of the Reuben. Some recipes call for homemade sauerkraut, which can be made with a variety of spices and seasonings to create a unique flavor profile. Others prefer store-bought sauerkraut, which may have a milder taste. Regardless of the type used, sauerkraut is an essential component of the Reuben, and its absence would alter the sandwich’s flavor and texture. For those looking to experiment with different ingredients, considering alternative fermented condiments like kimchi or pickles can add new dimensions to the Reuben.
How do I assemble the perfect Reuben sandwich?
Assembling the perfect Reuben sandwich requires attention to detail and a focus on balancing flavors and textures. The first step is to start with high-quality ingredients, including thinly sliced pastrami or corned beef, tangy sauerkraut, melted Swiss cheese, and creamy Thousand Island dressing. The next step is to butter or grill the rye bread to create a crispy, golden-brown crust. Once the bread is prepared, it’s time to add the ingredients, starting with a layer of meat, followed by sauerkraut, cheese, and finally the dressing.
To complete the sandwich, place the second slice of bread on top and grill or press the Reuben until it’s crispy and golden brown. The key to a great Reuben is to cook it slowly and patiently, allowing the flavors to meld together and the cheese to melt. Some recipes also call for toasting or grilling the sandwich under a broiler to add a crispy, caramelized crust. By following these steps and using high-quality ingredients, anyone can create a delicious and authentic Reuben sandwich that rivals those found in traditional delis and restaurants.
Can I make a vegetarian or vegan version of the Reuben sandwich?
Yes, it is possible to make a vegetarian or vegan version of the Reuben sandwich by substituting the pastrami or corned beef with plant-based alternatives. Some popular options include marinated and grilled portobello mushrooms, roasted eggplant, or sautéed tempeh or seitan. These ingredients can be paired with traditional Reuben components like sauerkraut, Swiss cheese, and Thousand Island dressing to create a flavorful and satisfying vegetarian or vegan sandwich. For vegans, dairy-free cheese alternatives and vegan mayonnaise or dressing can be used to replace traditional ingredients.
When creating a vegetarian or vegan Reuben, it’s essential to consider the flavor and texture of the ingredients and adjust the recipe accordingly. Some plant-based meats may have a stronger flavor than traditional pastrami or corned beef, so the amount of sauerkraut or dressing may need to be adjusted. Additionally, using a variety of spices and seasonings can enhance the flavor of the ingredients and create a more authentic Reuben taste experience. By experimenting with different ingredients and flavor combinations, vegetarians and vegans can enjoy a delicious and satisfying Reuben sandwich that rivals its traditional counterpart.
How do I store and reheat a Reuben sandwich?
Storing and reheating a Reuben sandwich requires care to preserve its flavor and texture. If not consumed immediately, the sandwich should be wrapped tightly in plastic wrap or aluminum foil and refrigerated to prevent moisture and other flavors from affecting the ingredients. When reheating, it’s best to use a panini press or grill to restore the crispy texture of the bread and melt the cheese. Alternatively, the Reuben can be reheated in a toaster oven or under the broiler, but this may require more attention to prevent burning or overcooking.
To reheat a Reuben sandwich, place it in a panini press or grill over medium heat, and cook for 2-3 minutes or until the bread is crispy and the cheese is melted. If using a toaster oven or broiler, cook the sandwich at 350°F (175°C) for 5-7 minutes or until the cheese is melted and the bread is toasted. Regardless of the reheating method, it’s crucial to monitor the sandwich’s temperature and texture to prevent overcooking or burning. By storing and reheating the Reuben properly, its flavors and textures can be preserved, and it can be enjoyed at its best.