Reuben vs. Pastrami: Unraveling the Delicious Sandwich Debate

The world of sandwiches is vast and varied, a testament to culinary creativity and regional preferences. Among the most beloved contenders in this savory arena are the Reuben and the pastrami sandwich. Both boast a rich history, a dedicated following, and a flavor profile that leaves taste buds singing. But are they the same? The short answer is no, but the nuances that differentiate them are what make this sandwich debate so compelling. Let’s delve into the specifics and dissect these iconic creations.

The Core Components: A Closer Look

At first glance, a Reuben and a pastrami sandwich might appear remarkably similar. They both often feature layers of thinly sliced, cured meat nestled between slices of rye bread. However, the devil is in the details, and understanding the individual components is crucial to appreciating their distinctions.

The Meat of the Matter: Corned Beef vs. Pastrami

The primary and most significant difference between a Reuben and a pastrami sandwich lies in the meat used. A Reuben sandwich traditionally features corned beef. Corned beef is beef brisket that has been cured in a brine of salt, spices, and sugar. This curing process gives the meat its characteristic salty and tangy flavor. After brining, the corned beef is typically boiled or steamed until tender.

On the other hand, a pastrami sandwich showcases, you guessed it, pastrami. Pastrami often starts with the same cut of meat, the brisket, but the preparation takes a slightly different route. After the brining process, pastrami is coated in a mixture of spices, including coriander, black pepper, garlic, and paprika. Crucially, pastrami is then smoked, which imparts a distinctive smoky flavor that is absent in corned beef. The smoking process also contributes to its darker, more robust color.

While both meats are cured and undeniably delicious, the difference in spice blends and the introduction of smoking for pastrami create a markedly different taste experience.

The Bread: Rye’s the Limit, but Details Matter

Both the Reuben and pastrami sandwiches are traditionally served on rye bread. However, not all rye bread is created equal. The type of rye bread used can influence the overall flavor and texture of the sandwich.

Reubens often feature a lighter, less intensely flavored rye bread. This allows the other ingredients, particularly the corned beef and sauerkraut, to take center stage. Some variations may even use marble rye, which adds a visual appeal and a slightly sweeter flavor.

Pastrami sandwiches, especially those served in traditional Jewish delis, often opt for a darker, more robust rye bread. This type of rye has a more pronounced flavor that complements the smoky and spicy notes of the pastrami. The denser texture of the dark rye also holds up well to the substantial filling of the sandwich.

The Cheese Factor: Swiss is the Standard

In both the Reuben and the pastrami sandwich, Swiss cheese reigns supreme. Its mild, nutty flavor and excellent melting properties make it the perfect complement to the savory meats and tangy condiments. The Swiss cheese provides a creamy texture and a subtle counterpoint to the other, more assertive flavors in the sandwich.

The Sauerkraut Situation: Tangy and Essential

Sauerkraut, fermented cabbage, is a quintessential ingredient in a Reuben sandwich. Its sour and slightly crunchy texture adds a crucial element of acidity that cuts through the richness of the corned beef and cheese. The sauerkraut balances the flavors and prevents the sandwich from becoming overly heavy or monotonous.

While not a traditional component of a pastrami sandwich, sauerkraut can sometimes be found as an addition. However, its inclusion is far less common and generally considered a variation rather than a standard ingredient.

The Dressing Dilemma: Thousand Island vs. Mustard

The dressing is another key differentiator between the two sandwiches. A Reuben sandwich is typically dressed with Thousand Island dressing. This creamy, slightly sweet and tangy dressing adds another layer of flavor complexity to the sandwich. Its ingredients often include mayonnaise, ketchup, sweet pickle relish, and various spices.

A pastrami sandwich, on the other hand, is most often served with mustard. Yellow mustard is a common choice, but deli-style brown mustard is particularly well-suited to complement the spicy and smoky flavors of the pastrami. The sharpness of the mustard provides a contrasting element that enhances the overall taste experience.

Preparation and Presentation: Building the Perfect Sandwich

The preparation of both sandwiches involves layering the ingredients and grilling or griddling the entire creation until the bread is toasted, the cheese is melted, and the filling is heated through.

For a Reuben, the layering typically goes as follows: one slice of rye bread, Thousand Island dressing, Swiss cheese, sauerkraut, corned beef, another layer of Swiss cheese, more Thousand Island dressing, and the second slice of rye bread. The sandwich is then grilled until golden brown and the cheese is melted and gooey.

A pastrami sandwich is often simpler in its construction. It usually consists of rye bread, mustard, and a generous pile of thinly sliced pastrami. Some variations may include Swiss cheese or sauerkraut, but these are not considered essential ingredients. The sandwich is then heated, often by steaming the pastrami or grilling the entire sandwich briefly to warm it through.

A Matter of Origins: Tracing the Roots

The origin stories of the Reuben and the pastrami sandwich add another layer of intrigue to the debate.

The Reuben sandwich is generally credited to Reuben Kulakofsky, a Lithuanian-born grocer in Omaha, Nebraska. According to legend, in the 1920s, Kulakofsky created the sandwich for his weekly poker game at the Blackstone Hotel. The hotel’s owner, Charles Schimmel, was so impressed that he put it on the hotel’s menu, and the Reuben sandwich quickly gained popularity.

The origins of the pastrami sandwich are a bit murkier, but it is generally believed to have evolved from Romanian pastrami, which was introduced to the United States by Jewish immigrants in the late 19th century. These immigrants often opened delicatessens in New York City, where they adapted the Romanian pastrami to suit American tastes. The pastrami sandwich quickly became a staple of these delis, and its popularity spread throughout the country.

Variations on a Theme: Exploring Different Takes

While the classic versions of the Reuben and pastrami sandwiches are well-defined, numerous variations exist, reflecting regional preferences and culinary experimentation.

Some Reuben variations may substitute coleslaw for sauerkraut, use different types of cheese, or add other toppings such as pickles or onions. Pastrami sandwich variations may include different types of mustard, add coleslaw or sauerkraut, or incorporate other meats such as turkey or roast beef.

The Verdict: Distinct Delights

In conclusion, while both the Reuben and pastrami sandwiches share some similarities, they are undeniably distinct creations. The use of corned beef versus pastrami, the inclusion of sauerkraut and Thousand Island dressing in the Reuben, and the emphasis on mustard with pastrami sandwiches create two uniquely flavorful and satisfying experiences. The choice between them ultimately comes down to personal preference. Do you crave the tangy, creamy, and slightly sweet combination of a Reuben? Or does the smoky, spicy, and savory profile of a pastrami sandwich better suit your palate? Regardless of your preference, both sandwiches are a testament to the enduring appeal of simple ingredients combined in creative and delicious ways.

The key differences are:

• Meat: Reuben uses corned beef; Pastrami uses, well, pastrami.
• Sauerkraut: Essential in a Reuben; Optional in a Pastrami.
• Dressing: Thousand Island for Reuben; Mustard for Pastrami.

What is the primary difference between a Reuben and a Pastrami sandwich?

The most significant difference lies in the meat. A classic Reuben uses corned beef, which is brisket cured in a brine solution containing salt, spices, and sugar. This process gives the beef its distinctive pink color and characteristic flavor.

Conversely, a pastrami sandwich features pastrami, typically made from beef plate (or sometimes brisket). While also cured, pastrami undergoes a smoking process after curing and is often coated in a flavorful spice rub, predominantly featuring black pepper and coriander, resulting in a richer, smokier, and spicier flavor profile compared to corned beef.

What other ingredients typically differentiate a Reuben from a Pastrami sandwich?

Beyond the meat, other ingredients can subtly distinguish the two sandwiches. Both typically include Swiss cheese and a creamy or tangy sauce. However, a classic Reuben invariably includes sauerkraut and Russian dressing or Thousand Island dressing, which add a characteristic tang and sweetness.

A pastrami sandwich usually forgoes sauerkraut, allowing the flavor of the pastrami to shine. While Swiss cheese is a common component, the choice of sauce is often simpler. Mustard, especially spicy brown mustard, is frequently used, complementing the pastrami’s robust flavors without overwhelming them.

Can pastrami be used in a Reuben sandwich?

While technically deviating from the traditional recipe, using pastrami in a Reuben-style sandwich is certainly possible and even enjoyed by some. It would be a Reuben variation, replacing the corned beef with pastrami.

Substituting pastrami alters the flavor profile significantly, introducing smokiness and more intense spice notes. Whether this is a positive change is subjective and depends on individual preferences. Some might find it an appealing twist, while purists may prefer the traditional corned beef version.

Is Russian dressing or Thousand Island dressing the correct choice for a Reuben?

The “correct” choice between Russian dressing and Thousand Island dressing for a Reuben is a matter of ongoing debate and regional preference. Historically, Russian dressing, a spicier, less sweet dressing, was considered the standard.

However, Thousand Island dressing, a sweeter and milder alternative, became increasingly popular and is now frequently used, especially outside of areas with strong deli traditions. Both dressings contribute a creamy tang and a touch of sweetness, so the choice ultimately boils down to personal taste.

Which sandwich is considered healthier: a Reuben or a Pastrami sandwich?

Determining which sandwich is “healthier” is complex and depends on factors like portion size and ingredient preparation. Both sandwiches are generally high in sodium due to the cured meats, which is a nutritional consideration.

Pastrami tends to be leaner than corned beef, potentially making a pastrami sandwich slightly lower in fat. However, the sauces and cheese contribute significantly to the overall calorie and fat content, so comparing the two requires considering the specific recipe and serving size. Neither is typically considered a “health food.”

What bread is traditionally used for a Reuben and a Pastrami sandwich?

Rye bread is the undisputed traditional choice for both Reuben and pastrami sandwiches. The robust flavor of rye, particularly seeded rye, complements the salty and savory meats, creating a balanced and satisfying flavor combination.

While rye bread is the standard, variations exist. Some delis might use pumpernickel or a swirl of both rye and pumpernickel. However, the distinctive flavor and texture of rye remain the defining characteristic for an authentic experience.

What are some regional variations of the Reuben or Pastrami sandwich?

Regional variations often involve modifications to the ingredients or preparation methods. Some regions might use different types of cheese, such as provolone or mozzarella, instead of Swiss.

Sauce variations are also common, with some opting for a horseradish cream sauce or a spicier mustard blend. Additionally, the level of toasting or grilling can vary, affecting the sandwich’s overall texture and flavor. In some areas, coleslaw might be added as an alternative to sauerkraut.