The Reuben sandwich, a culinary icon, evokes images of grilled rye bread, tangy sauerkraut, melted Swiss cheese, and a generous helping of… well, what is that meat? The most common point of confusion arises here: is it pastrami, or is it corned beef? And if it’s pastrami, is that the same thing as the pastrami you get on a simple pastrami on rye? The answer, as with many things culinary, isn’t always straightforward. Let’s delve into the smoky depths and briny secrets to unravel this delicious debate.
The Heart of the Matter: The Meat
The defining characteristic that often leads to the Reuben/pastrami confusion is, undeniably, the meat. Understanding the differences (and similarities) between corned beef and pastrami is crucial to understanding the Reuben.
Corned Beef: A Salty Start
Corned beef begins life as beef brisket, a tough cut from the lower chest of the cow. The magic lies in the “corning” process. This involves curing the brisket in a brine solution. This brine is a flavorful concoction of salt, sugar, spices (often including coriander, mustard seeds, and peppercorns), and, crucially, sodium nitrite or nitrate. The curing process transforms the meat, tenderizing it and imparting a distinctively salty, pink hue. The “corns” in “corned beef” refer to the large grains of salt historically used in the curing process. After curing, the corned beef is typically boiled or simmered until tender.
Pastrami: Smoked Perfection
Pastrami, like corned beef, often starts with beef brisket, although other cuts like the navel (belly) are also used. The key difference emerges after the curing stage. While corned beef is cooked in liquid, pastrami undergoes a smoking process. Before smoking, the cured beef is typically coated in a spice rub, a blend that often includes black pepper, coriander, garlic powder, paprika, and other aromatic spices. This rub adds another layer of flavor complexity. The smoking process not only imparts a smoky flavor but also further tenderizes the meat.
The Reuben Meat Conundrum
Traditionally, the Reuben sandwich is made with corned beef. However, variations using pastrami are increasingly common, and in some delis, even preferred. This is where the lines blur. While a classic deli “pastrami on rye” typically showcases pastrami’s smoky flavor as the star, a Reuben with pastrami integrates that smokiness into a more complex flavor profile alongside the sauerkraut, Swiss cheese, and Russian dressing. The choice ultimately comes down to personal preference and the specific recipe.
Beyond the Meat: The Reuben’s Signature Ingredients
While the meat is central to the discussion, the Reuben isn’t just about the meat. The other components play crucial roles in creating the sandwich’s signature flavor.
Rye Bread: The Foundation
The Reuben is almost always served on rye bread. The subtle tang and caraway seeds in rye bread complement the richness of the meat, the sharpness of the cheese, and the tang of the sauerkraut. While light rye is sometimes used, a darker rye bread, often marbled, is considered the more traditional choice, adding another layer of flavor and visual appeal.
Sauerkraut: The Tangy Counterpoint
Sauerkraut, fermented cabbage, provides a crucial acidic counterpoint to the richness of the meat and cheese. Its tangy, slightly sour flavor cuts through the fat and prevents the sandwich from becoming overly heavy. High-quality sauerkraut is crisp and flavorful, not mushy or overly sour.
Swiss Cheese: The Melty Mediator
Swiss cheese, with its mild, nutty flavor, provides a melted, gooey texture that binds the other ingredients together. Its subtle flavor doesn’t overpower the other components, allowing them to shine. Good quality Swiss cheese melts beautifully, creating that satisfying pull when you take a bite.
Russian Dressing (or Thousand Island): The Creamy Connector
This is perhaps the most debated component after the meat. Traditionally, a Reuben is made with Russian dressing. However, Thousand Island dressing is a very common (and often mistaken) substitute.
Russian dressing is a creamy, tangy sauce made from mayonnaise, chili sauce, horseradish, and other seasonings. Thousand Island dressing is similar but often contains sweet pickle relish or chopped olives, giving it a slightly sweeter and chunkier texture. While either can work in a Reuben, the choice impacts the overall flavor profile. Russian dressing leans towards a sharper, more savory flavor, while Thousand Island tends to be sweeter and milder.
The Preparation: A Grilled Masterpiece
The preparation of a Reuben is almost as important as the ingredients themselves. It’s not just a matter of slapping everything between two slices of bread.
Butter and Grill Marks: The Keys to Success
The bread is typically buttered on the outside and grilled or griddled until golden brown and crispy. This process not only adds flavor but also helps to hold the sandwich together. The grilling process also melts the Swiss cheese, creating a gooey, delicious interior.
Layering Matters: Building the Perfect Reuben
The order in which the ingredients are layered can also impact the final result. A common approach is to spread the Russian dressing on both slices of bread, then layer the Swiss cheese, sauerkraut, and meat. This layering helps to distribute the flavors evenly and prevents the bread from becoming soggy.
So, Is Reuben the Same as Pastrami? The Final Verdict
No, a Reuben is not the same as pastrami. Pastrami is a specific type of cured and smoked meat, while a Reuben is a sandwich that typically features corned beef, but can sometimes be made with pastrami. The Reuben is a complete dish, a symphony of flavors and textures, while pastrami is merely one ingredient (albeit a potentially delicious one).
A Quick Comparison: Corned Beef vs. Pastrami
To further clarify, let’s highlight the key differences between corned beef and pastrami:
| Feature | Corned Beef | Pastrami |
|---|---|---|
| Meat Cut (Typically) | Brisket | Brisket or Navel |
| Curing Process | Brined | Brined |
| Spice Rub | No | Yes (Typically, a coarse pepper and spice blend) |
| Cooking Method | Boiled or Simmered | Smoked |
| Flavor Profile | Salty, Briny | Smoky, Spicy |
The Geographical Factor
Regional variations also play a role in the Reuben/pastrami debate. In some areas, particularly in New York City and other Northeastern cities with strong Jewish deli traditions, pastrami Reubens are very common, even considered the standard by some. In other regions, corned beef is the more traditional choice. This geographical influence highlights how culinary traditions can evolve and adapt over time.
Conclusion: Embrace the Delicious Diversity
Ultimately, the question of whether a Reuben should be made with corned beef or pastrami is a matter of personal preference. While the classic Reuben calls for corned beef, a pastrami Reuben offers a delicious twist with its smoky flavor. The important thing is to appreciate the complex flavors and textures that make the Reuben sandwich a culinary masterpiece, regardless of the meat used. Embrace the delicious diversity and enjoy!
What is the primary difference between a Reuben and a pastrami sandwich?
The most significant difference lies in the core ingredient: the meat. A Reuben traditionally features corned beef, which is beef that has been brined, typically with nitrates and spices, and then boiled or steamed. The flavor is salty, tangy, and has a distinct texture.
A pastrami sandwich, on the other hand, stars pastrami. Pastrami also starts as beef (usually brisket), but it’s brined, seasoned with a dry rub of spices (often including coriander, black pepper, and garlic), smoked, and then steamed. The smoking process imparts a deeper, richer, and more robust flavor than corned beef, giving it a distinct character.
Are there variations in the cheese used on a Reuben and a pastrami sandwich?
While both sandwiches frequently use cheese, the cheese selection is generally more standardized for a Reuben. Swiss cheese is the undisputed champion for a classic Reuben, providing a nutty and slightly tangy complement to the corned beef and other ingredients. Its melting properties also make it ideal for binding the sandwich together.
For a pastrami sandwich, the cheese choice is less rigid and can vary depending on personal preference and regional traditions. Swiss is still a popular option, but provolone, muenster, or even a mild cheddar are sometimes used. Ultimately, the cheese choice aims to enhance, not overpower, the prominent flavor of the pastrami.
What role does sauerkraut play in these sandwiches, and can it be substituted?
Sauerkraut is an indispensable component of a Reuben sandwich. Its fermented, tangy flavor provides a crucial counterpoint to the richness of the corned beef and the melted Swiss cheese. The acidity cuts through the fattiness, balancing the overall flavor profile and adding a welcome textural element.
While substitutions for sauerkraut might be considered in a pastrami sandwich, it’s generally not a traditional ingredient. Some variations may incorporate coleslaw or other pickled vegetables for a similar textural and acidic contrast, but the absence of sauerkraut is more common in a classic pastrami sandwich.
What about the bread and dressing – are those consistent across both sandwiches?
The bread choice is another defining characteristic that often differentiates a Reuben from a pastrami sandwich. A Reuben typically utilizes rye bread, often marbled rye, which adds a subtle earthy flavor that complements the corned beef and sauerkraut. The bread is usually grilled or toasted to create a crisp exterior.
Pastrami sandwiches can also use rye bread, but other sturdy breads like onion rolls or even sourdough are also frequently used. The dressing is where a clear distinction emerges. A Reuben is almost always served with Russian dressing (or sometimes Thousand Island dressing), while a pastrami sandwich is usually dressed with mustard, most often yellow or spicy brown mustard.
Can both sandwiches be considered “Jewish deli” staples?
Yes, both the Reuben and the pastrami sandwich are considered iconic Jewish deli staples in the United States, particularly in New York City. They represent different interpretations of cured and prepared meats within that culinary tradition. Both highlight the skills in preserving and transforming simple ingredients into flavorful dishes.
However, it’s important to note that the Reuben, while enjoyed in Jewish delis, is generally considered an American creation rather than a traditional Eastern European Jewish food. Pastrami, on the other hand, has stronger roots in Romanian Jewish cuisine, adapted and perfected by Jewish delis in America.
Are there health considerations when choosing between a Reuben and a pastrami sandwich?
Both the Reuben and the pastrami sandwich are typically high in sodium due to the brining and curing processes of the meats. They can also be relatively high in fat, depending on the cut of meat used and the amount of cheese and dressing. Individuals concerned about sodium or fat intake should consume these sandwiches in moderation.
Considering the two, pastrami might sometimes be slightly leaner depending on the cut of brisket and how much fat is trimmed before smoking. However, the differences in sodium content are likely to be minimal due to the similar brining processes. Ultimately, portion control and awareness of individual dietary needs are essential when enjoying either sandwich.
Are there regional variations of either the Reuben or the pastrami sandwich?
While the basic components of a Reuben are generally consistent, regional variations can exist in the type of rye bread used, the specific Russian dressing recipe, or even the preparation of the sauerkraut. Some regions might use a spicier version of Russian dressing or prefer a darker, more strongly flavored rye bread.
Pastrami sandwich variations are more common, especially outside of traditional Jewish delis. Different types of bread, cheese, and condiments can be used. Some variations even incorporate unconventional ingredients like pickled onions, jalapenos, or different types of mustard. The best way to discover these regional twists is to explore local delis and restaurants.