Should a Reuben Have Pastrami or Corned Beef?
Discover whether a Reuben should be made with pastrami or corned beef, and learn about the classic ingredients that make this sandwich so beloved.
Introduction
Should a Reuben have pastrami or corned beef? This question has sparked debates among deli enthusiasts for years. The Reuben sandwich is an iconic dish, known for its rich combination of flavors, but there’s often confusion about the type of meat it should include. Traditionally, the Reuben is made with corned beef, but some prefer to use pastrami for a spicier twist. In this article, we’ll explore the differences between corned beef and pastrami and help you decide which one is best for your Reuben.
For those who are interested in understanding the distinct characteristics of each type of meat, read on to learn more about the history and flavor profiles of these deli favorites. In addition, we’ll cover how to make your own Reuben, whether you choose pastrami or corned beef.
If you’d like to explore more classic sandwich recipes, check out this guide to making the perfect pastrami sandwich or this article on corned beef and its traditional uses. These resources offer additional insight and helpful information for creating delicious deli-style meals.
Why This Debate Matters
- Flavor Differences: Corned beef and pastrami each have distinct flavor profiles that can drastically change the taste of a Reuben.
- Tradition vs. Preference: The classic Reuben uses corned beef, but many prefer pastrami for its spicier, smokier flavor.
- Versatility: Understanding the difference allows you to create a version of the Reuben that suits your taste.
Corned Beef vs. Pastrami: Should a Reuben Have Pastrami or Corned Beef?
Corned Beef
The Corned beef is a type of beef brisket that has been cured in a seasoned brine. The curing process gives it a salty, tender texture that pairs perfectly with the tangy flavor of sauerkraut in a Reuben sandwich. Corned beef has a milder flavor compared to pastrami, which makes it the traditional choice for a classic Reuben.
Characteristics of Corned Beef:
- Made from beef brisket.
- Cured in a brine with pickling spices.
- Has a salty, tender texture.
- Milder in flavor, which balances well with other Reuben ingredients.
Corned beef dates back to ancient times, with evidence of salt-curing practices going back thousands of years. The name “corned” comes from the large grains, or “corns,” of salt used to cure the meat. Over time, corned beef became a popular dish in both Europe and North America, particularly among Irish immigrants in the United States. Its association with the Reuben sandwich began in the early 20th century, where it quickly gained popularity as a go-to deli option.
Pastrami
Pastrami, on the other hand, starts as a similar cut of beef but undergoes a different preparation process. It is cured, rubbed with a blend of spices (such as coriander, black pepper, and garlic), and then smoked. This gives pastrami a spicier and smokier flavor compared to corned beef. While not traditional, pastrami adds a bold kick to the Reuben that some people prefer.
Characteristics of Pastrami:
- Made from beef brisket or navel.
- Cured, then coated with a spice rub and smoked.
- Has a smoky, spicy flavor.
- Adds a bold twist to the classic Reuben.
Pastrami has roots in Eastern Europe, where it was originally made using goose breast. When Jewish immigrants brought the recipe to the United States, beef became the preferred choice due to its availability. The smoking process gives pastrami its distinct flavor, making it a favorite among those who enjoy smoky and peppery notes in their food. Katz’s Delicatessen in New York City played a significant role in popularizing pastrami in the United States, and it remains a beloved choice for many Reuben enthusiasts.
Which Meat Should You Choose for Your Reuben?
The Classic Reuben: Should a Reuben Have Corned Beef?
If you’re aiming for the traditional Reuben experience, corned beef is the way to go. Its tender, salty flavor pairs beautifully with the tangy sauerkraut, creamy thousand island dressing, and nutty Swiss cheese. The combination creates a balanced, savory sandwich that has stood the test of time.
Corned beef’s mild flavor allows the other ingredients in a Reuben to shine. The richness of the cheese, the creaminess of the dressing, and the tanginess of the sauerkraut all blend harmoniously with the saltiness of corned beef. If you’re looking for a comforting and familiar taste, corned beef is your best option.
A Bold Twist: Should a Reuben Have Pastrami?
For those who like a bit of spice and smokiness, pastrami is an excellent choice. It adds a depth of flavor that complements the other ingredients in a Reuben while giving the sandwich a distinctive twist. If you enjoy bold flavors and aren’t afraid to deviate from tradition, try making your Reuben with pastrami.
Pastrami brings an added layer of complexity to the Reuben. The smoky flavor pairs well with the sauerkraut, while the spices in the pastrami give an extra kick to each bite. If you’re a fan of strong, assertive flavors, then pastrami will elevate your Reuben experience.
Mix It Up
Can’t decide between the two? Why not try both! You can use a combination of corned beef and pastrami to get the best of both worlds. This approach will give your Reuben a unique flavor profile that combines the tenderness of corned beef with the smokiness of pastrami.
Mixing corned beef and pastrami allows you to enjoy the best of both meats. The combination creates a balanced yet exciting flavor, where the mildness of corned beef is enhanced by the spiciness of pastrami. This version is ideal for those who want a more nuanced taste without straying too far from the traditional Reuben.
Regional Variations: Should a Reuben Have Pastrami or Corned Beef?
The Reuben sandwich has seen numerous variations across different regions, and the choice between corned beef and pastrami often reflects these local preferences. In New York City, for example, pastrami is frequently used as an alternative to corned beef in delis, while in the Midwest, corned beef is the classic choice for a Reuben.
In some parts of the United States, you’ll even find Reubens that use smoked meats or other types of cured beef to create unique regional flavors. California Reubens, for instance, might incorporate turkey or lighter meats for a healthier twist. This regional diversity highlights how adaptable and versatile the Reuben can be.
Another popular variant is the “Rachel” sandwich, which is made with pastrami or turkey instead of corned beef and uses coleslaw in place of sauerkraut. This twist on the classic offers a different texture and flavor combination, showcasing the versatility of the Reuben concept. The Rachel is a great option for those who find sauerkraut too strong or who prefer a creamier, slightly sweeter crunch from the coleslaw.
How to Make a Reuben Sandwich with Pastrami or Corned Beef
Ingredients
- 2 slices of rye bread
- 1/4 pound corned beef or pastrami (or a mix of both)
- 1/4 cup sauerkraut, drained
- 2 slices Swiss cheese
- 2 tablespoons thousand island dressing
- 1 tablespoon butter, softened
Instructions
- Prepare the Bread: Butter one side of each slice of rye bread. This will help the bread toast to a golden brown when grilled.
- Layer the Ingredients: Place one slice of bread, buttered side down, in a skillet over medium heat. Spread a tablespoon of thousand island dressing on the unbuttered side, then layer with corned beef (or pastrami), sauerkraut, and Swiss cheese.
- Grill the Sandwich: Top with the second slice of bread, buttered side up. Grill for 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.
- Serve: Remove from the skillet, slice in half, and enjoy your delicious Reuben sandwich.
Tips for Making the Perfect Reuben Sandwich with Pastrami or Corned Beef
- Use Fresh Rye Bread: The bread is a crucial component of the Reuben, so make sure it’s fresh and flavorful. Seeded rye bread adds an extra layer of taste that pairs well with the other ingredients.
- Drain the Sauerkraut: Too much moisture can make the sandwich soggy. Be sure to drain the sauerkraut thoroughly before adding it to the sandwich.
- Melt the Cheese Evenly: To ensure the cheese melts evenly, cover the skillet with a lid for a minute or two while grilling. This helps the cheese become perfectly gooey.
Customizing Your Reuben Sandwich with Pastrami or Corned Beef
- Cheese Options: While Swiss cheese is traditional, you can try using other types of cheese, such as provolone or cheddar, for a different flavor profile.
- Add Some Heat: If you like a spicy kick, add a few slices of pickled jalapeños or a dash of hot sauce to your Reuben. This complements the smokiness of pastrami particularly well.
- Healthier Alternatives: For a lighter version, use whole wheat bread instead of rye, and consider swapping out the thousand island dressing for a mustard-based sauce with fewer calories.
Frequently Asked Questions About Reuben Sandwiches with Pastrami or Corned Beef
Should a Reuben have pastrami or corned beef?
A traditional Reuben is made with corned beef. However, some people enjoy making a Reuben with pastrami instead. Both options are delicious, but corned beef gives the classic, authentic flavor that most people associate with a Reuben. If you prefer a spicier twist, pastrami is a great alternative.
What kind of bread is best for a Reuben?
Rye bread is the traditional choice for a Reuben sandwich. Its hearty flavor and texture hold up well to the rich ingredients, and it adds an extra layer of flavor that complements the corned beef or pastrami.
Can I make a vegetarian Reuben?
Yes, you can make a vegetarian Reuben by substituting the meat with ingredients like roasted mushrooms or tempeh. The rest of the ingredients, such as sauerkraut, Swiss cheese, and thousand island dressing, can remain the same.
Why is the Reuben considered an American classic?
The Reuben sandwich is considered an American classic because of its origins in early 20th-century New York delis, which were often run by Jewish immigrants. The combination of corned beef, sauerkraut, Swiss cheese, and thousand island dressing on rye bread became a popular choice that represented the melting pot of flavors in American cuisine. Its rich taste and satisfying ingredients have kept it a favorite for generations.
How can I store leftover Reuben sandwiches?
If you have leftover Reuben sandwiches, wrap them tightly in aluminum foil and store them in the refrigerator for up to 2 days. To reheat, place the sandwich in a skillet over medium heat until warmed through, or use a toaster oven for a crispier texture.
What are some side dishes that pair well with a Reuben?
Reuben sandwiches pair well with a variety of side dishes. Some classic options include:
- Potato Salad: The creamy texture of potato salad complements the richness of the Reuben.
- Coleslaw: The crisp, tangy flavor of coleslaw provides a refreshing contrast to the hearty sandwich.
- Pickles: A crisp dill pickle is a traditional accompaniment that adds a nice crunch.
- French Fries: For a more indulgent meal, serve your Reuben with a side of hot, crispy French fries.
- Onion Rings: The savory, crispy flavor of onion rings also makes for a delicious pairing with a Reuben.
What is the history behind the Reuben sandwich?
The Reuben sandwich is believed to have been created in the early 1920s or 1930s. There are two competing origin stories—one attributes the creation to Reuben Kulakofsky, a grocer in Omaha, Nebraska, who made the sandwich for his poker group at the Blackstone Hotel. The other story claims that it was created by Arnold Reuben, a deli owner in New York City, for a hungry actress who requested a substantial sandwich. Regardless of its true origin, the Reuben quickly gained popularity and became an iconic American sandwich.