The Reuben sandwich, a beloved deli classic, has been a staple of American cuisine for nearly a century. Comprised of tender meat, tangy sauerkraut, melted Swiss cheese, and Thousand Island dressing, all grilled between slices of rye bread, this satisfying sandwich has captured the hearts and stomachs of many. However, a long-standing debate has been simmering among Reuben enthusiasts, with some swearing by corned beef as the authentic choice, while others insist that pastrami is the only way to go. In this article, we’ll delve into the history of the Reuben, explore the characteristics of both corned beef and pastrami, and examine the arguments for and against each, in an attempt to settle the Reuben ruckus once and for all.
A Brief History of the Reuben
The origins of the Reuben sandwich are shrouded in mystery, with several restaurants and chefs claiming to be its creator. One story behind the Reuben’s inception dates back to the 1920s, when Arnold Reuben, a German-American restaurateur, allegedly created the sandwich at his eponymous deli in New York City. According to this tale, Reuben crafted the sandwich as a specialty item for his menu, using corned beef, sauerkraut, and Swiss cheese on rye bread.
However, another account suggests that the Reuben was actually born in Omaha, Nebraska, in the 1930s, at the Blackstone Hotel’s lunch counter. This version credits Reuben Kulakofsky, a Lithuanian-born grocer, with inventing the sandwich as part of a weekly poker game gathering. Kulakofsky’s recipe supposedly featured pastrami, sauerkraut, and Swiss cheese on rye bread.
Despite the conflicting stories, one thing is certain: the Reuben sandwich gained widespread popularity in the mid-20th century, becoming a staple of Jewish delis and diners across the United States.
The Case for Corned Beef
Corned beef, a type of cured beef brisket or round, has been a traditional component of the Reuben sandwich for many years. Proponents of corned beef argue that its tender, flavorful texture and mild, slightly sweet taste make it an ideal choice for the Reuben.
Characteristics of Corned Beef
Corned beef is made by soaking beef in a seasoned brine solution, which helps to tenderize the meat and infuse it with flavor. The resulting product is typically sliced thinly and served in sandwiches, salads, or as a main course.
Some key characteristics of corned beef include:
- Tender, easy-to-chew texture
- Mild, slightly sweet flavor
- Low fat content
- Versatile, can be used in a variety of dishes
Arguments for Corned Beef in the Reuben
Those who swear by corned beef in their Reubens argue that it provides a delicate balance of flavors and textures, allowing the other ingredients to shine. They claim that corned beef’s mild taste won’t overpower the sauerkraut, cheese, or dressing, creating a harmonious union of flavors.
Additionally, corned beef is often seen as a more traditional choice for the Reuben, as it was allegedly used in the original recipe. This nostalgia factor can be a powerful draw for those who prefer their Reubens made with corned beef.
The Case for Pastrami
Pastrami, a type of cured and smoked meat, has gained popularity in recent years as a Reuben alternative. Proponents of pastrami argue that its rich, savory flavor and tender texture make it a superior choice for the Reuben.
Characteristics of Pastrami
Pastrami is made by curing and smoking beef navel or plate cuts, which results in a rich, complex flavor profile. The smoking process gives pastrami its distinctive flavor and aroma, setting it apart from corned beef.
Some key characteristics of pastrami include:
- Rich, savory flavor
- Tender, yet firm texture
- Higher fat content than corned beef
- Distinctive, smoky aroma
Arguments for Pastrami in the Reuben
Those who prefer pastrami in their Reubens argue that its bold, meaty flavor adds depth and complexity to the sandwich. They claim that pastrami’s higher fat content helps to keep the meat moist and juicy, even when grilled.
Additionally, pastrami’s smoky flavor is seen as a nice complement to the tangy sauerkraut and Thousand Island dressing, creating a delightful harmony of flavors.
Ultimate Verdict: Corned Beef or Pastrami?
So, which is the better choice for the Reuben: corned beef or pastrami? Ultimately, the decision comes down to personal preference. If you prefer a milder, more traditional flavor profile, corned beef may be the way to go. However, if you’re looking for a bolder, more complex taste experience, pastrami is definitely worth considering.
A Compromise: Using Both Corned Beef and Pastrami
For those who can’t decide between corned beef and pastrami, why not try using both? Some delis and restaurants offer a ” combo” Reuben, featuring a layer of corned beef and a layer of pastrami. This compromise allows you to experience the best of both worlds, with the tender corned beef providing a nice contrast to the rich, smoky pastrami.
Conclusion
The Reuben sandwich, a beloved deli classic, has been the subject of a long-standing debate among enthusiasts. While some swear by corned beef as the authentic choice, others insist that pastrami is the only way to go. By examining the characteristics of both corned beef and pastrami, as well as the arguments for and against each, we hope to have shed some light on this contentious issue. Whether you’re a traditionalist who prefers corned beef or an adventurous eater who opts for pastrami, one thing is certain: the Reuben sandwich is a culinary delight that’s sure to please even the most discerning palate.
| Characteristics | Corned Beef | Pastrami |
|---|---|---|
| Taste | Mild, slightly sweet | Rich, savory |
| Texture | Tender, easy-to-chew | Tender, yet firm |
| Fat Content | Low | Higher |
| Aroma | Mild | Distinctive, smoky |
In conclusion, the Reuben ruckus may never be fully resolved, but by understanding the characteristics and arguments for both corned beef and pastrami, we can appreciate the unique qualities of each and enjoy the Reuben sandwich in all its delicious variations.
What is the main difference between corned beef and pastrami in a Reuben sandwich?
The main difference between corned beef and pastrami in a Reuben sandwich lies in the type of meat used and the curing process. Corned beef is typically made from the flat cut of beef brisket, cured in a seasoned brine solution, and then boiled or steamed. Pastrami, on the other hand, is usually made from the navel cut of beef, cured in a mixture of spices, herbs, and sometimes sugar, and then smoked or steamed.
While both meats have a rich, savory flavor, the curing process and spices used give pastrami a more complex and slightly sweet taste, whereas corned beef tends to be milder and more tender. This difference in flavor and texture has sparked a long-standing debate among Reuben enthusiasts, with some swearing by the classic corned beef and others preferring the more robust pastrami.
Which is the traditional choice for a Reuben sandwich?
The traditional choice for a Reuben sandwich is corned beef. The Reuben sandwich originated in the early 20th century, allegedly created by Arnold Reuben, a German-American restaurateur in New York City. According to legend, Reuben served a sandwich made with corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, grilled between slices of rye bread.
While pastrami has become a popular alternative in modern Reuben variations, corned beef remains the classic choice and the one most closely associated with the sandwich’s origins. Many delis and restaurants still adhere to the traditional recipe, using thinly sliced corned beef as the centerpiece of the Reuben.
What are the advantages of using pastrami in a Reuben sandwich?
One of the main advantages of using pastrami in a Reuben sandwich is its rich, complex flavor profile. Pastrami’s curing process involves a blend of spices, herbs, and sometimes sugar, which gives it a deeper, more nuanced taste than corned beef. This flavor complements the other ingredients in the Reuben, such as the tangy sauerkraut and the creamy Swiss cheese.
Another advantage of pastrami is its tender, velvety texture. When sliced thinly, pastrami can be just as tender as corned beef, but with a more luxurious feel in the mouth. This texture, combined with its bold flavor, makes pastrami a compelling alternative to corned beef in a Reuben sandwich.
Can I use both corned beef and pastrami in a Reuben sandwich?
Yes, you can definitely use both corned beef and pastrami in a Reuben sandwich. In fact, some delis and restaurants offer a ” combo” Reuben that features both meats. This allows you to experience the best of both worlds, with the classic flavor of corned beef paired with the bold, spicy taste of pastrami.
Using both meats can add depth and variety to the Reuben, but it’s worth noting that the flavors and textures may clash if not balanced properly. To make it work, try using a smaller amount of pastrami and a larger amount of corned beef, or vice versa, depending on your personal preference.
How do I choose between corned beef and pastrami for my Reuben sandwich?
Choosing between corned beef and pastrami for your Reuben sandwich ultimately comes down to personal preference. If you like a milder, more traditional flavor, corned beef may be the way to go. If you prefer a bolder, more complex taste, pastrami is worth considering.
You may also want to consider the other ingredients in your Reuben and how they’ll interact with the meat. For example, if you’re using a strong, tangy sauerkraut, pastrami’s bold flavor may be a better match. On the other hand, if you’re using a milder sauerkraut or a sweeter Thousand Island dressing, corned beef may be a better choice.
Can I make my own corned beef or pastrami for a Reuben sandwich?
Yes, you can definitely make your own corned beef or pastrami for a Reuben sandwich. In fact, many enthusiasts swear by the superior flavor and texture of homemade corned beef and pastrami. To make your own, you’ll need to cure the meat in a seasoned brine solution or spice mixture, then cook it using a method such as boiling, steaming, or smoking.
Making your own corned beef or pastrami requires some time and effort, but the payoff can be well worth it. You can customize the flavor and texture to your liking, and the end result will be a truly authentic, homemade Reuben sandwich.
Are there any other meats I can use in a Reuben sandwich?
While corned beef and pastrami are the classic choices for a Reuben sandwich, you can experiment with other meats to create a unique variation. Some options might include roast beef, turkey breast, or even vegetarian alternatives such as tempeh or seitan.
Keep in mind that these alternatives may alter the flavor and texture of the Reuben significantly, so you may need to adjust the other ingredients accordingly. For example, if you’re using a leaner meat like turkey breast, you may want to add more cheese or dressing to compensate for the lack of richness.