The humble corned beef sandwich. A culinary classic, a deli staple, and a comforting meal for many. But did you know this iconic sandwich goes by other names? This article delves into the fascinating world of corned beef sandwich nomenclature, exploring its various aliases, regional variations, and the stories behind them. Prepare to expand your sandwich vocabulary!
The Reuben: A Corned Beef Sandwich’s Popular Cousin
Perhaps the most well-known “another name” for a corned beef sandwich is the Reuben. However, it’s crucial to understand that while closely related, the Reuben isn’t just a corned beef sandwich. It’s a specific type of corned beef sandwich with key distinguishing features.
The Reuben sandwich typically comprises corned beef, Swiss cheese, sauerkraut, and Russian (or sometimes Thousand Island) dressing, grilled to perfection between slices of rye bread. This combination of ingredients creates a tangy, savory, and utterly satisfying experience.
The Origins of the Reuben: A Contested History
The history of the Reuben sandwich is shrouded in a bit of mystery and debated among culinary historians. Two primary contenders lay claim to its creation.
One story credits Reuben Kulakofsky, a Lithuanian-born grocer in Omaha, Nebraska. According to this account, Kulakofsky invented the sandwich around 1920 for his poker buddies at the Blackstone Hotel. The hotel’s owner, Charles Schimmel, was so impressed that he put it on the hotel’s menu.
The other popular theory attributes the Reuben to Arnold Reuben, the owner of Reuben’s Delicatessen in New York City. According to this version, a chorus girl named Marjorie Rambeau requested a special sandwich one night, and Reuben whipped up a concoction of ham, turkey, Swiss cheese, and coleslaw on rye bread. He supposedly named it after her. While this story doesn’t involve corned beef, it’s often cited as the precursor to the modern Reuben.
Regardless of its true origin, the Reuben’s popularity exploded in the mid-20th century, cementing its place in American culinary history. Its widespread appeal stems from the harmonious blend of flavors and textures: the salty corned beef, the tangy sauerkraut, the creamy dressing, and the melted Swiss cheese, all brought together by the hearty rye bread.
Reuben Variations: Exploring the Possibilities
While the classic Reuben recipe remains the most popular, numerous variations exist, each offering a unique twist on this beloved sandwich. Some common modifications include:
- The Rachel: This variation substitutes pastrami for corned beef, creating a slightly different flavor profile. Some versions also use coleslaw instead of sauerkraut.
- The Georgia Reuben: Made with grilled turkey, coleslaw, and Thousand Island dressing on rye bread.
- Vegetarian Reubens: Using vegetarian corned beef substitutes or other plant-based fillings like tempeh or seitan.
These variations demonstrate the versatility of the Reuben concept, proving that the core components of tangy, creamy, and savory can be adapted to suit different tastes and preferences.
Beyond the Reuben: Lesser-Known Corned Beef Sandwich Names
While the Reuben might be the most famous “alternative name” for a corned beef sandwich (at least of the specific Reuben variety), other, less common terms exist, often tied to regional preferences or specific deli menus. These names might not represent entirely different sandwiches, but rather variations on the classic corned beef theme.
Regional Deli Lingo: A Matter of Semantics
In some regions, particularly in areas with strong Jewish deli traditions, a corned beef sandwich might simply be referred to as a “corned beef on rye.” This is especially true if the sandwich is served with just mustard and perhaps a pickle on the side. The focus is on the quality of the corned beef itself, allowing its flavor to shine through without the addition of sauerkraut or other condiments.
Similarly, a “special” at a local deli might include a corned beef sandwich, but the specific details (type of bread, condiments, etc.) could vary. Understanding the local deli lingo is key to ordering exactly what you want.
Menu Descriptions: Highlighting Specific Features
Sometimes, a deli menu might use a more descriptive name to highlight a particular aspect of its corned beef sandwich. For example, a sandwich might be called a “Double-Decker Corned Beef” to emphasize the generous portion of meat. Or, a “Premium Corned Beef Sandwich” might indicate the use of higher-quality corned beef.
These descriptive names are often marketing tactics designed to appeal to customers and showcase the deli’s unique offerings. The key is to read the menu description carefully to understand exactly what you’re getting.
The “Classic” Corned Beef: A Simple and Satisfying Choice
Often, simply calling it a “classic” corned beef sandwich differentiates it from the more elaborate Reuben or other variations. This implies a straightforward sandwich, typically consisting of corned beef, mustard (usually deli mustard), and rye bread. The emphasis is on the quality of the corned beef and the simplicity of the preparation.
What Makes a Great Corned Beef Sandwich, Regardless of the Name?
Regardless of what you call it – a corned beef sandwich, a Reuben, or something else entirely – certain elements are crucial for creating a truly exceptional sandwich experience.
The Corned Beef: The Star of the Show
The quality of the corned beef is paramount. The meat should be tender, flavorful, and properly cured. Look for corned beef with a good balance of fat and lean meat, as the fat contributes to the overall flavor and moisture.
The preparation of the corned beef also matters. It should be cooked low and slow to ensure tenderness and prevent it from drying out. Slicing the corned beef thinly is also essential for easy eating and optimal flavor distribution.
The Bread: A Solid Foundation
Rye bread is the traditional choice for corned beef sandwiches, and for good reason. Its slightly sour flavor and dense texture complement the richness of the corned beef. Marble rye, with its swirling patterns of light and dark rye, is also a popular option.
The bread should be sturdy enough to hold the filling without falling apart, but not so dense that it’s difficult to chew. Toasting the bread lightly can add a pleasant crunch and prevent it from becoming soggy.
The Condiments: Enhancing the Flavor
Mustard is the classic condiment for a corned beef sandwich. Deli mustard, with its tangy and slightly spicy flavor, is a common choice. Other options include brown mustard, Dijon mustard, or even a horseradish mustard for those who like a bit of extra kick.
For Reubens, Russian or Thousand Island dressing is a must. These creamy dressings add a touch of sweetness and tanginess that balances the saltiness of the corned beef and the sourness of the sauerkraut.
The Extras: Completing the Experience
A pickle is the quintessential accompaniment to a corned beef sandwich. The sourness of the pickle provides a refreshing contrast to the richness of the sandwich. Coleslaw or potato salad are also popular side dishes.
Corned Beef Around the World: Beyond the Sandwich
While the corned beef sandwich is a staple in American delis, corned beef itself is enjoyed in various forms around the world. Understanding these other culinary applications can shed light on the versatility of this ingredient.
Corned Beef Hash: A Breakfast Favorite
Corned beef hash is a popular breakfast dish made with diced corned beef, potatoes, and onions. It’s often served with fried eggs on top. This hearty and flavorful dish is a great way to use up leftover corned beef.
Corned Beef and Cabbage: A St. Patrick’s Day Tradition
Corned beef and cabbage is a traditional Irish-American dish often served on St. Patrick’s Day. The corned beef is simmered with cabbage, potatoes, carrots, and other vegetables. While technically not Irish (bacon and cabbage was the traditional Irish meal), it has become a celebrated part of Irish-American culture.
Other Culinary Uses: Exploring the Possibilities
Corned beef can also be used in various other dishes, such as salads, soups, and stews. Its salty and savory flavor adds depth and complexity to any dish.
Conclusion: A Sandwich by Any Other Name…
Ultimately, whether you call it a corned beef sandwich, a Reuben, or something else entirely, the key is to appreciate the deliciousness of this iconic dish. By understanding the different names, regional variations, and the essential elements of a great corned beef sandwich, you can confidently order and enjoy this culinary classic wherever you go. The most important thing is to find a version that you love and savor every bite. So go ahead, explore the world of corned beef sandwiches and discover your favorite alias for this timeless treat!
What is the most common alternative name for a corned beef sandwich, besides “corned beef sandwich”?
The most frequent and well-known alias for a corned beef sandwich is a “Reuben.” However, a crucial distinction lies in the sandwich’s composition. A true Reuben comprises corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, grilled or griddled between slices of rye bread. Therefore, while any Reuben is a corned beef sandwich, not every corned beef sandwich qualifies as a Reuben.
Simply ordering a “corned beef sandwich” usually implies a simpler preparation. It might consist solely of corned beef on rye bread, possibly with mustard, and may or may not be grilled. A “Reuben,” on the other hand, signals a specific and more elaborate set of ingredients and a particular preparation method.
Does the term “Rachel” refer to a variation of a corned beef sandwich?
Yes, the “Rachel” is indeed a variation of the classic corned beef sandwich, specifically the Reuben. Instead of corned beef, the Rachel typically uses pastrami or turkey as the protein. Furthermore, coleslaw usually replaces the sauerkraut found in a traditional Reuben.
The rest of the ingredients and preparation method generally remain consistent. This means the Rachel features Swiss cheese, Russian or Thousand Island dressing, and is grilled on rye bread. It offers a distinct flavor profile from both the standard corned beef sandwich and the Reuben due to the protein and the coleslaw substitution.
Are there regional names for a corned beef sandwich?
While “Reuben” and “Rachel” are the most widely recognized alternative names, specific regions might employ different terms, though they are less common and often very local. For example, some delis or communities might use slightly altered descriptive names based on the preparation style or additional ingredients.
However, there aren’t any nationally recognized regional aliases beyond “Reuben” and “Rachel.” It’s generally best to stick to the term “corned beef sandwich” or describe the specific components you desire if you’re unsure of local slang. The advantage is clarity and avoiding potential misunderstandings when ordering.
Is a “special” a common nickname for a corned beef sandwich?
The term “special” in the context of a sandwich menu doesn’t inherently refer to a corned beef sandwich. It’s a generic descriptor often used to denote a sandwich that includes a unique combination of ingredients or is offered at a discounted price for a limited time. The sandwich identified as a “special” can vary greatly from place to place.
To determine if a “special” is a corned beef sandwich, you would need to check the menu description or ask the server. It might be a corned beef sandwich with a particular sauce or topping, or it could be an entirely different type of sandwich altogether. Context is key to understanding what “special” means on any given menu.
Can the type of bread influence the sandwich’s alternative name?
While the bread rarely dictates a completely different name, it certainly plays a crucial role in identifying specific variations of a corned beef sandwich, especially when discussing Reubens or Rachels. Traditionally, rye bread is the standard choice, particularly for a Reuben. However, variations exist.
Substituting the rye bread with another type of bread might lead to a slightly altered description, such as “corned beef on wheat” or “Reuben on sourdough.” These descriptions emphasize the deviation from the traditional preparation, clarifying what the customer can expect. They might not be official “names,” but help identify a variation.
Does the presence of specific condiments rename a corned beef sandwich?
The addition of a specific condiment doesn’t usually result in a completely different name, but it can significantly impact how the sandwich is described. For instance, simply stating “corned beef on rye with mustard” or “corned beef with Russian dressing” clarifies the inclusion of that particular condiment.
However, in the case of a Reuben or Rachel, the presence of Russian or Thousand Island dressing is a defining characteristic. Without it, the sandwich wouldn’t technically be classified as either of those variations. Instead, the sandwich would be described as corned beef (or pastrami/turkey) with sauerkraut (or coleslaw) and Swiss cheese.
What if the corned beef is served open-faced? Does that change the name?
Serving a corned beef sandwich open-faced, meaning with only one slice of bread acting as a base rather than two enclosing the filling, doesn’t typically change the fundamental name “corned beef sandwich.” However, it is generally specified as an “open-faced corned beef sandwich” to accurately describe the presentation.
This distinction is important because the open-faced preparation alters the eating experience and sometimes the proportions of ingredients. An open-faced presentation might allow for more generous toppings or a different layering of flavors. While still fundamentally a corned beef sandwich, specifying “open-faced” clarifies its specific arrangement.