Quick Answer
A Reuben sandwich is traditionally made with corned beef, not pastrami. The original Reuben sandwich recipe calls for corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing grilled between slices of rye bread. While some variations use pastrami instead of corned beef, the classic version contains corned beef.
What is a Reuben Sandwich?
A Reuben sandwich is a hot sandwich composed of corned beef, Swiss cheese, sauerkraut, and dressing between slices of rye bread. It is essentially a variation on a corned beef sandwich with the addition of sauerkraut and dressing.
Here are the key ingredients that make up a Reuben sandwich:
– Corned beef: Thinly sliced corned beef is the traditional meat filling. Corned beef is brined brisket that has been cured or pickled in a seasoned salt brine.
– Swiss cheese: Sliced Swiss cheese is melted on top of the corned beef. Swiss adds nutty, melty flavor.
– Sauerkraut: Tangy, fermented sauerkraut provides a sour contrast.
– Dressing: Russian or Thousand Island dressing is drizzled over the sandwich. The creamy, tangy dressing ties everything together.
– Rye bread: The sandwich is grilled between slices of rye bread. Rye has a hearty, earthy flavor.
The combination of flavors and textures is what makes the Reuben sandwich so crave-worthy. The corned beef is salty, the Swiss is gooey, the sauerkraut is sour, the dressing is creamy and tangy, and the rye bread is crisp. Together, it makes a delicious sandwich.
Origin of the Reuben Sandwich
The Reuben sandwich was invented in Omaha, Nebraska in the 1920s. While multiple origin stories exist, most credit Reuben Kulakofsky as the inventor.
Kulakofsky was a grocer and the owner of the Blackstone Hotel. According to the most widely accepted story, Kulakofsky would regularly join a group of poker players for late night games at the hotel. One night, one of the players, a man named Reuben, requested a sandwich. Kulakofsky put together a sandwich using ingredients he had on hand at the hotel’s kitchen: corned beef, Swiss cheese, sauerkraut, and dressing.
Reuben loved the sandwich so much that he asked Kulakofsky to add it to the menu, and it was named after him. The “Reuben special” was a hit at the Blackstone Hotel and eventually spread well beyond Omaha over the following decades.
Key Differences Between Corned Beef and Pastrami
While both corned beef and pastrami are cured and brined beef products, there are some important differences:
Origins
– Corned beef originated as an Irish dish made from salt-cured beef brisket. In Ireland, beef was “corned” by using large grains of salt that resembled corn kernels to cure the meat.
– Pastrami originated as a Romanian smoked and cured beef product. Romanian Jewish immigrants brought pastrami recipes with them when they immigrated to the United States in the late 19th century.
Cut of Meat
– Corned beef is usually made from the brisket cut. Brisket has a high fat content which keeps the meat moist during the brining process.
– Pastrami is commonly made from the navel cut, which is a fattier section of the belly/plate region. The extra fat helps the meat remain juicy after smoking.
Curing and Flavoring
– Corned beef is cured with just salt and water, along with some seasonings like peppercorns, bay leaves, and cloves. The cure gives it a clean salt and pepper flavor.
– Pastrami is brined with salts, spices, and herbs like coriander, cloves, mustard seeds, allspice, and black pepper. This gives it a more complex, intensely spiced flavor.
Cooking Method
– Corned beef is simmered in water which keeps the meat moist and tender.
– Pastrami is smoked and steamed which makes it extremely tender with a smoky flavor.
Color and Texture
– Corned beef has a deep pink to purple-red color and firm, dense texture.
– Pastrami has a dark mahogany red exterior that transitions to a tender pink interior. It is softer and more delicate than corned beef.
Reuben Variations
While corned beef is considered canonical for a Reuben sandwich, some variations use pastrami or other meats:
Pastrami Reuben
Replaces the corned beef with pastrami. The extra smoky and spicy flavor of the pastrami stands up well to the sauerkraut and dressing. A popular menu item, especially at New York City Jewish delis.
Turkey Reuben
Uses sliced turkey instead of beef. A lighter option that is sometimes called a “Rachel sandwich.”
French Dip Reuben
Subs thinly sliced roast beef for the corned beef. The beef is served au jus for dipping.
Chicken Reuben
Replaces the beef with breaded and fried chicken cutlets or grilled chicken breasts.
Veggie Reuben
Omits the meat entirely in favor of additional vegetables. Vegetarian ingredients like grilled eggplant, roasted red peppers, or avocado are added.
Why Traditional Reuben Sandwiches Use Corned Beef
There are several reasons why corned beef is more common and considered more traditional than pastrami for Reuben sandwiches:
Historical Origins
The original Reuben sandwich made by Reuben Kulakofsky in Omaha contained corned beef, not pastrami. The earliest known recipes from the first half of the 1900s all call for corned beef. Pastrami Reubens came later.
Simplicity of Ingredients
A Reuben already contains four contrasting flavors between the dressing, kraut, cheese, and bread. Corned beef has a relatively simple salt and pepper flavor that doesn’t compete as much with the other ingredients as spicy pastrami might. The pastrami’s bolder seasoning could potentially overpower the rest of the sandwich.
Textural Balance
The tender and fatty corned beef balances well with the crunch of the sauerkraut and dressing sauce. Pastrami can sometimes be a bit too soft and delicate in texture compared to the heartiness of the rest of the sandwich.
Ease of Preparation
Corned beef is easier for delis and sandwich shops to prepare. It just needs to be boiled and sliced, while pastrami requires extra steps like dry-curing, smoking, and steaming. Corned beef makes more sense for high volume commercial Reuben production.
Expectations and Tradition
After nearly a century of Reubens being served with corned beef, that has become the expected and traditional choice that many customers prefer. Pastrami Reubens are an innovative riff that some see as breaking tradition.
FAQs
Here are answers to some frequently asked questions about Reuben sandwiches:
What kind of sauerkraut is used on a Reuben?
A Reuben is typically made with tangy, fermented white cabbage sauerkraut. Occasionally a restaurant may use an alternate variety like red cabbage sauerkraut.
What type of bread is used?
Authentic Reuben sandwiches are always made with rye bread, usually marbled or seeded rye. The strong, earthy rye flavor balances the richness of the other ingredients.
What cheese works best?
Most Reubens are made with Swiss cheese, either sliced Emmentaler or Swiss melting cheeses like Gruyère or baby Swiss. Swiss has the best meltability and mild nutty flavor. Provolone or cheddar can also be used but are less traditional.
How is the Reuben sandwich grilled?
Reubens are fried or grilled in butter or oil on both slices of bread to achieve a crispy, golden exterior while melting the cheese. A panini press can be used for excellent results as well.
What’s the difference between Russian and Thousand Island dressings?
Russian dressing has a tomato base with spicier seasonings and more horseradish. Thousand Island is creamier and milder with a mayo base infused with pickles or olives. Either dressing complements a Reuben nicely.
What pickles go well with a Reuben?
The most popular pickles are dill pickles, kosher dill spears, or pickled green tomatoes. The briny, sour pickles help cut through the richness. Bread and butter pickles also pair nicely.
Can you make a Reuben without butter or oil?
It’s possible but difficult to get the bread crispy enough without butter or oil. The cheese also won’t melt as nicely. Some lower-fat options include using just a thin spread or light cooking spray, or using a non-stick pan.
Nutrition Information
Here are rough estimates of the nutrition facts for a typical Reuben sandwich made with these standard ingredients:
| Ingredient | Calories | Carbs | Protein | Fat |
|---|---|---|---|---|
| 2 slices rye bread | 160 | 30g | 6g | 2g |
| 3 oz corned beef | 170 | 0g | 21g | 8g |
| 1.5 oz Swiss cheese | 150 | 1g | 12g | 11g |
| 1/3 cup sauerkraut | 15 | 3g | 1g | 0g |
| 1 Tbsp dressing | 75 | 1g | 0g | 8g |
| Total (for sandwich) | ~670 calories | ~35g carbs | ~40g protein | ~29g fat |
As you can see, a Reuben packs a good amount of protein but is also high in fat and sodium due to the fatty meats, cheese, and sauerkraut. It provides some vitamins and minerals like vitamin C, calcium, potassium, and iron but is a little higher in calories than some other sandwiches. Overall, it can be enjoyed occasionally as part of a balanced diet.
How to Make the Best Reuben Sandwich
Here is a step-by-step guide to making the perfect Reuben sandwich at home:
Ingredients
– 2 slices marbled rye bread
– 3-4 oz sliced corned beef
– 2-3 slices Swiss cheese
– 1/3 cup sauerkraut, drained
– 2-3 Tbsp Thousand Island or Russian dressing
– 1-2 Tbsp unsalted butter, softened
Steps
1. Spread one side of each bread slice evenly with softened butter. Place a slice buttered-side-down in a skillet over medium heat.
2. Assemble the sandwich on the skillet bread slice in this order:
– Corned beef slices
– Swiss cheese slices
– Sauerkraut
– 2-3 Tbsp dressing
– Top bread slice, buttered side up
3. When the bottom slice is golden, flip carefully with a spatula and brown the other side, about 2-3 minutes per side.
4. Transfer to a plate, slice in half, and enjoy your hot, melty Reuben!
Tips
– Use good quality bread, corned beef, and cheese for best flavor.
– Let the corned beef and sauerkraut drain excess moisture before assembling.
– Add pickles, extra Russian dressing, or mustard for more tang.
– Use a panini press for excellentresults. Just watch sandwiches closely so cheese doesn’t burn.
– Slice in half diagonally for a better bread-to-filling ratio in each bite.
Where to Find the Best Reuben Sandwiches
Here are some top spots across America to find exemplary versions of the classic Reuben sandwich:
Canter’s Deli – Los Angeles, CA
Iconic Jewish deli open since 1931, serving piled-high pastrami or corned beef Reubens on their house-baked rye bread. Their pastrami is considered among the best anywhere.
Katz’s Delicatessen – New York, NY
Huge portions of hand-sliced pastrami or corned beef on rye. A New York classic since 1888. Get your Reuben with their house-fermented sauerkraut.
Zingerman’s Delicatessen – Ann Arbor, MI
Gourmet corned beef Reubens feature local, sustainably-sourced ingredients. Their creamy Russian dressing is housemade.
Kenny & Zuke’s Delicatessen – Portland, OR
Pastrami Reubens highlight high-quality pastrami smoked for 10+ hours. Their pastrami burger also deserves mention.
Steuben’s – Denver, CO
Creative Reuben variations include an exciting pastrami Reuben burger. But you can still get a classic, tableside-carved corned beef Reuben.
Ted Peters Famous Smoked Fish – St. Petersburg, FL
No-frills spot open since 1951, famous for smoked mullet. But people also rave about their straightforward corned beef Reubens.
The Wichita – Wichita, KS
Home of the self-proclaimed “best Reuben in town” featuring 8oz of house-brined & steamed corned beef cooked medium rare.
Pastrami vs. Corned Beef: Which Makes the Better Reuben?
The pastrami versus corned beef debate for Reubens comes down to personal preference. Here are some factors to consider:
Pastrami’s Pros
– Extra savory and intense spicing complements the sauerkraut
– Smoky flavor adds another dimension
– Softer, more tender texture
Corned Beef’s Pros
– Original and traditional choice
– Milder flavor doesn’t compete with sauerkraut and dressing
– Firmer texture contrasts with sauerkraut
– Easier to make in volume
Common Preferences
– New Yorkers often prefer pastrami Reubens to honor their delicatessen heritage
– Midwesterners and West Coasters generally favor the traditional corned beef
– Those new to Reubens may enjoy pastrami more for the extra flavor punch
– Purists argue only corned beef is authentic
No Bad Choice!
At the end of the day, both versions make an incredible sandwich. The pastrami vs. corned beef debate is really just a matter of individual taste. There’s no truly wrong answer when choosing between two classic cured meats!
Conclusion
The Reuben sandwich has come a long way from its humble beginnings in a 1920s Omaha hotel kitchen. While modern spins have introduced pastrami and other creative twists, corned beef remains the traditional choice to complement the sauerkraut, Swiss, and Russian dressing that make this sandwich iconic. Whether you prefer your Reuben made classically with thinly sliced corned beef or enjoy the extra spice of pastrami, you really can’t go wrong with this delicious deli staple. Just be sure to serve it up hot and toasty between slices of hearty rye bread!