Pastrami and the Reuben sandwich. They’re both iconic deli staples, frequently ordered and deeply satisfying. Both feature cured meat nestled between slices of bread, often accompanied by tangy and savory complements. But while they share a familial resemblance, understanding the core differences unlocks a richer appreciation for each one’s unique character. This article delves into the key distinctions, exploring the meats, breads, cheeses, and sauces that define these two culinary titans.
The Meat of the Matter: Pastrami vs. Corned Beef
The most fundamental difference lies in the meat itself. Pastrami, with its smoky, peppery crust, is a different beast entirely from the brined and boiled corned beef typically found in a Reuben.
Pastrami: Smoked and Spiced Perfection
Pastrami starts as a cut of beef, usually the navel or deckle (the fatty point end of the brisket). The meat undergoes a curing process, typically involving a brine of salt, sugar, and various spices. Common spices include coriander, black peppercorns, garlic, and mustard seeds. However, the curing is just the beginning.
What truly sets pastrami apart is the smoking process. After curing, the meat is coated in a spice rub, often heavily featuring cracked black pepper and coriander. It’s then smoked, traditionally with hardwoods like oak or hickory, for several hours. This smoking process imparts a deep, smoky flavor and creates the characteristic dark, peppery crust. Finally, the pastrami is steamed to render it tender and juicy before being sliced.
The result is a rich, intensely flavored meat with a complex profile. The initial saltiness gives way to layers of spice, smoke, and a lingering savory finish. The fat content contributes significantly to its moistness and flavor, melting into the meat during the steaming process.
Corned Beef: Brined and Boiled Simplicity
Corned beef, in contrast, is typically made from brisket. It’s also cured in a brine, but the spice profile is usually milder and less complex than that of pastrami. The brine often includes pickling spices like bay leaves, mustard seeds, and peppercorns, but it lacks the heavy application of coriander and black pepper that defines pastrami.
The key difference in preparation is that corned beef is boiled or simmered in water until tender. This cooking method results in a softer, less intensely flavored meat compared to pastrami. The boiling process mellows the spices and imparts a characteristic salty, savory flavor.
While some corned beef is smoked, it’s not as common as with pastrami, and the smoking process is usually shorter and less intense. Therefore, the flavor profile of corned beef tends to be more straightforward and less layered than that of pastrami.
Texture and Taste: A Side-by-Side Comparison
Pastrami boasts a more robust and assertive flavor profile thanks to the smoking and spice rub. Its texture is often described as tender and slightly chewy, with a satisfying melt-in-your-mouth quality due to the fat content.
Corned beef, on the other hand, offers a milder and more uniform flavor. Its texture is generally softer and more yielding than pastrami, with a less pronounced chew.
The Reuben Rundown: Beyond the Meat
The Reuben sandwich is more than just corned beef. It’s a carefully constructed combination of ingredients that work together to create a harmonious flavor experience.
The Essential Components of a Reuben
A classic Reuben consists of:
- Corned beef: As we’ve established, this is the standard meat component.
- Sauerkraut: Fermented cabbage, adding a tangy and acidic counterpoint to the richness of the meat and cheese.
- Swiss cheese: A mild and nutty cheese that melts beautifully, binding the other ingredients together.
- Russian dressing: A creamy, tangy dressing, often made with mayonnaise, ketchup, horseradish, and spices. Some variations use Thousand Island dressing instead.
- Rye bread: The traditional choice, providing a sturdy and flavorful base for the sandwich.
The sandwich is typically grilled or pan-fried, allowing the cheese to melt and the bread to become golden brown and crispy. This toasting process adds another layer of texture and flavor to the Reuben.
Variations on the Theme: The Rachel Sandwich
A popular variation on the Reuben is the Rachel sandwich. The key difference is that the Rachel substitutes pastrami or turkey for the corned beef and coleslaw for the sauerkraut. The rest of the ingredients – Swiss cheese, Russian dressing, and rye bread – remain the same.
The Rachel offers a lighter and slightly sweeter flavor profile compared to the Reuben. The pastrami version provides a smokier flavor, while the turkey version is even milder. The coleslaw adds a creamy and slightly sweet element that contrasts with the tanginess of the sauerkraut in a traditional Reuben.
Bread, Cheese, and Condiments: The Supporting Cast
While the meat is the star of the show, the other components of both pastrami sandwiches and Reubens play crucial roles in shaping their overall character.
The Importance of Rye
Rye bread is the undisputed champion for both pastrami on rye and Reuben sandwiches. Its slightly sour and earthy flavor complements the richness of the meat and the tanginess of the other ingredients. The sturdy texture of rye bread also holds up well to the fillings and the grilling process.
Some variations may use other types of bread, such as sourdough or even white bread, but these are generally considered deviations from the classic recipes. Rye bread provides a unique flavor profile that is essential to the overall experience.
Cheese, Please!
Swiss cheese is the standard choice for a Reuben sandwich. Its mild, nutty flavor and excellent melting properties make it the perfect complement to the corned beef, sauerkraut, and Russian dressing. The cheese melts into the other ingredients, creating a cohesive and flavorful whole.
For pastrami sandwiches, the cheese selection is more flexible. While Swiss cheese is still a popular option, other cheeses like provolone, muenster, or even cheddar can be used, depending on personal preference. The choice of cheese can significantly impact the overall flavor profile of the sandwich.
The Sauce That Makes It: Russian vs. Mustard
Russian dressing (or Thousand Island dressing in some variations) is the signature sauce for a Reuben sandwich. Its creamy, tangy, and slightly sweet flavor perfectly complements the corned beef, sauerkraut, and Swiss cheese. The dressing adds moisture and depth of flavor to the sandwich.
Pastrami sandwiches, on the other hand, are typically served with mustard. Yellow mustard, brown mustard, or even spicy mustard can be used, depending on personal preference. The mustard provides a sharp and tangy counterpoint to the rich and smoky flavor of the pastrami. Some may add pickles or coleslaw.
Making the Choice: Which Sandwich Reigns Supreme?
Ultimately, the choice between a pastrami sandwich and a Reuben depends on personal preference. Both are delicious and satisfying options, but they offer distinctly different flavor experiences.
If you’re in the mood for a rich, smoky, and intensely flavored sandwich, a pastrami on rye is the way to go. The combination of the tender, peppery meat and the tangy mustard is a classic for a reason.
If you prefer a more balanced and complex flavor profile, with a combination of salty, tangy, and creamy elements, the Reuben sandwich is an excellent choice. The corned beef, sauerkraut, Swiss cheese, and Russian dressing work together to create a harmonious and satisfying whole.
No matter which you choose, you’re in for a treat. Both pastrami sandwiches and Reubens are iconic deli staples that have stood the test of time. Understanding the differences between them allows you to appreciate each one’s unique qualities and to make an informed choice based on your own taste preferences. Enjoy!
What are the key differences between pastrami and a Reuben sandwich?
Pastrami is a cured, smoked, and seasoned meat, typically made from beef plate (the navel) or brisket. The process involves brining, drying, coating in a spice rub (often including coriander, black pepper, garlic, and paprika), smoking, and then steaming. It’s the final product, a flavorful and tender sliced meat, that stands alone as pastrami.
A Reuben sandwich, on the other hand, is a specific type of sandwich that utilizes pastrami (though sometimes corned beef is substituted) as one of its core ingredients. It also includes Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, all layered between slices of rye bread and then grilled or griddled until warm and the cheese is melted. So, pastrami is the meat, while the Reuben is a complete sandwich with a particular composition.
Can a Reuben be made with corned beef instead of pastrami? Is it still considered a Reuben?
While the classic Reuben is traditionally made with pastrami, it is not uncommon for corned beef to be used as a substitute. Corned beef undergoes a similar brining process to pastrami, but it is boiled rather than smoked. This gives it a different flavor profile, typically milder and less smoky than pastrami.
Whether a sandwich made with corned beef instead of pastrami can still be called a “Reuben” is a matter of debate. Some purists insist that only pastrami qualifies it as a true Reuben, while others accept the corned beef version as a variation. Regardless, it’s often referred to as a “Corned Beef Reuben” to distinguish it from the traditional pastrami version, clarifying the key ingredient substitution.
What are the defining ingredients of a classic Reuben sandwich?
The essential ingredients of a classic Reuben sandwich are pastrami (or sometimes corned beef), Swiss cheese, sauerkraut, and Russian or Thousand Island dressing. These elements are carefully layered between two slices of rye bread, which contribute to the sandwich’s distinct flavor and texture. Without these components, it wouldn’t be considered a Reuben.
The sandwich is then grilled or griddled, often with butter or another fat, until the bread is toasted to a golden brown and the Swiss cheese is melted and gooey. This cooking process is crucial for melding the flavors together and creating the warm, comforting experience that defines a Reuben. The slightly sour sauerkraut contrasts nicely with the savory meat and creamy dressing.
What kind of rye bread is typically used for a Reuben sandwich?
The rye bread used for a Reuben sandwich is a crucial element of the overall flavor profile and texture. Typically, a marbled rye bread is preferred. This type of rye bread features a blend of light and dark rye flours, giving it a distinctive appearance and a slightly more complex flavor than a standard light rye bread.
The rye bread should be sturdy enough to hold the layers of ingredients and withstand the grilling or griddling process without falling apart. It also needs to have a slightly sour and earthy flavor that complements the other components of the sandwich, particularly the pastrami and sauerkraut. The texture should be firm but not overly dense, allowing for a good chew and satisfying bite.
What is the difference between Russian dressing and Thousand Island dressing, and which is more traditional for a Reuben?
Both Russian and Thousand Island dressings are creamy, tangy condiments often used in sandwiches and salads, but they have distinct differences. Russian dressing typically includes mayonnaise, chili sauce or ketchup, horseradish, Worcestershire sauce, and spices. It’s generally spicier and tangier than Thousand Island dressing.
Thousand Island dressing is usually made with mayonnaise, ketchup, sweet pickle relish, and sometimes hard-boiled eggs, bell peppers, or other vegetables. It has a sweeter and milder flavor compared to Russian dressing. Traditionally, Russian dressing is considered the more authentic choice for a Reuben sandwich, although Thousand Island is a common and acceptable substitute, particularly in modern variations.
How is pastrami made, and what gives it its distinctive flavor?
Pastrami production is a multi-step process that begins with brining the meat, usually beef plate or brisket, in a solution of salt, sugar, and spices. This brining process can take several days or even weeks, allowing the meat to absorb the flavors and tenderize. After brining, the meat is rinsed and coated in a spice rub, typically including coriander, black pepper, garlic, and paprika.
The distinctive flavor of pastrami comes from the smoking process. The spiced meat is smoked for several hours, often over hardwoods like oak or hickory, which infuses it with a rich, smoky flavor. Finally, the pastrami is steamed until it’s incredibly tender and moist, ready to be sliced thin and served. The combination of brining, spices, smoking, and steaming creates the unique and unforgettable flavor of pastrami.
What are some variations of the Reuben sandwich?
While the classic Reuben follows a specific recipe, several variations exist, often involving ingredient substitutions or additions. The “Rachel” sandwich, for example, replaces the pastrami with turkey and often substitutes coleslaw for sauerkraut. Another variation might use different types of cheese, such as Gruyere or cheddar, instead of Swiss.
Some modern variations include the use of different breads, such as sourdough or pretzel bread, and experimenting with various sauces or spreads beyond Russian or Thousand Island dressing. Vegetarian versions exist, using ingredients like tempeh or portobello mushrooms in place of the meat. These variations cater to different tastes and dietary preferences, while still maintaining the core concept of a grilled sandwich with complementary flavors.