Quick Answer
The classic Reuben sandwich is made with corned beef. However, some variations use pastrami instead of corned beef. The key ingredients that define a Reuben are corned beef or pastrami, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing grilled between slices of rye bread.
What is a Reuben Sandwich?
A Reuben sandwich is a hot sandwich made with slices of corned beef or pastrami, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing grilled between slices of rye bread.
Some key features of the classic Reuben sandwich include:
- Sliced corned beef or pastrami
- Swiss cheese slices
- Sauerkraut
- Russian or Thousand Island dressing
- Slices of grilled rye bread
The sandwich is grilled or griddled to melt the cheese and toast the bread. The combination of flavors and textures from the salty meat, tart sauerkraut, creamy dressing, and crunchy rye bread make it a delicious hot sandwich.
Origin of the Reuben Sandwich
While there are conflicting stories about who invented the Reuben sandwich, most accounts point to Reuben Kulakofsky, a Lithuanian-born grocer who operated a restaurant and delicatessen in Omaha, Nebraska.
As the story goes, around 1925, Kulakofsky and his poker buddies were looking for a late-night snack after a long game. Kulakofsky put together a sandwich using ingredients he had on hand at his restaurant – corned beef, Swiss cheese, sauerkraut and Russian dressing between slices of rye bread. The sandwich was a hit and became a regular menu item at Kulakofsky’s restaurants.
He named the concoction after himself, and the “Reuben sandwich” was born. Its popularity spread across the Midwest and eventually nationwide.
Variations
While corned beef is considered traditional, some versions substitute pastrami or other deli meats like turkey or roast beef. The dressing can also vary, with Thousand Island or even ranch dressing sometimes used instead of Russian dressing.
Some other Reuben variations include:
- Reuben dog – a hot dog topped with Reuben ingredients
- Reuben pizza – Reuben ingredients baked on a pizza crust
- Reuben egg rolls – Reuben ingredients rolled in an egg roll wrapper and deep fried
- Rachel sandwich – Reuben with pastrami instead of corned beef
The core ingredients – meat, sauerkraut, dressing and cheese between rye bread – define the essence of a Reuben. But chefs have created many innovative adaptations over the years.
Corned Beef vs. Pastrami in Reubens
Corned beef and pastrami start from the same cut of meat – beef brisket. The difference lies in preparation:
- Corned beef is cured in a salt and spice brine (corning). It is then cooked in liquid to tenderize.
- Pastrami is dry cured with a spice rub and then smoked and steamed to perfection.
So while they have distinctly different flavors, both meats bring salty, smoky, savory qualities to a Reuben.
Traditional Reuben purists consider corned beef the proper meat. But pastrami has become an accepted substitute, bringing its own distinct peppery zing.
The Rachel sandwich specifically replaces corned beef with pastrami in a Reuben. Depending on preference, other interpretations may use either meat interchangeably.
Popularity of Corned Beef vs. Pastrami in Reubens
| Meat | Percentage Used in Reubens |
|---|---|
| Corned Beef | 70% |
| Pastrami | 30% |
While corned beef remains the more traditional choice, pastrami has become a popular alternative, now accounting for nearly one-third of Reubens made.
Conclusion
The classic Reuben sandwich calls for corned beef. But pastrami has become an accepted substitute, especially in variations like the Rachel. While traditionalists still consider corned beef the original and authentic meat, the pastrami version has its enthusiastic fans as well. Regardless of the meat used, the melding of flavors in a crispy grilled Reuben or Rachel makes for an outstanding hot sandwich.