The Reuben sandwich. Just the name evokes images of steaming, savory goodness, a tantalizing blend of flavors and textures that has captivated taste buds for generations. But what exactly goes into this culinary masterpiece? It’s more than just throwing a few ingredients between slices of bread; it’s a carefully orchestrated symphony of tastes that, when executed correctly, results in an unforgettable experience. Let’s delve deep into the anatomy of a Reuben and dissect each element that contributes to its iconic status.
The Essential Ingredients: Building the Foundation of Flavor
At its core, the Reuben is a relatively simple sandwich, relying on a handful of key components to deliver its signature taste. However, the quality of these components, and the way they are combined, makes all the difference.
Corned Beef: The Star of the Show
Without a doubt, the heart and soul of any great Reuben is the corned beef. Corned beef isn’t simply beef; it’s beef that has undergone a brining process, typically using a salt cure. This process involves submerging the beef (usually brisket) in a brine solution containing salt, nitrates or nitrites (for color and preservation), sugar, and a blend of spices. The brine permeates the meat over several days, or even weeks, imparting a distinct flavor and tenderizing the tough brisket fibers.
The specific spice blend used in the corning process can vary depending on the recipe, but common ingredients include peppercorns, coriander seeds, mustard seeds, bay leaves, allspice berries, and cloves. Some recipes might also include ginger, garlic, or even cinnamon for added complexity.
Once the corned beef has been properly brined, it’s typically cooked through simmering or slow cooking until it becomes incredibly tender and easily sliced. The cooking method is crucial; overcooked corned beef can become dry and stringy, while undercooked corned beef will be tough. The goal is to achieve a melt-in-your-mouth texture that complements the other ingredients.
The best corned beef for a Reuben is often debated. Some prefer a leaner cut, while others appreciate the richness of a fattier brisket. Ultimately, the choice comes down to personal preference.
Sauerkraut: The Tangy Counterpoint
The next crucial element of a Reuben is sauerkraut. This fermented cabbage provides a tangy, slightly sour flavor that cuts through the richness of the corned beef and cheese. The fermentation process is key to sauerkraut’s unique character. Cabbage is shredded and layered with salt, which draws out the cabbage’s natural juices. These juices then provide the environment for lactic acid bacteria to thrive. As these bacteria consume the sugars in the cabbage, they produce lactic acid, which gives sauerkraut its characteristic sour taste and preserves it naturally.
The quality of the sauerkraut also significantly impacts the final result. Look for sauerkraut that is crisp and slightly tart, with a pleasant aroma. Avoid sauerkraut that smells overly vinegary or has a mushy texture.
Before adding sauerkraut to the Reuben, it’s important to drain it well to prevent the sandwich from becoming soggy. Some people also prefer to rinse the sauerkraut briefly to reduce its acidity. Cooking or warming the sauerkraut slightly before assembling the sandwich can enhance its flavor and make it more palatable.
Swiss Cheese: The Melty Bridge
Swiss cheese provides a mild, nutty flavor and a delightfully melty texture that binds the other ingredients together. The distinct holes in Swiss cheese, often referred to as “eyes,” are a result of carbon dioxide produced by specific bacteria during the cheese-making process.
When selecting Swiss cheese for a Reuben, opt for a good-quality variety that melts easily and evenly. Avoid pre-shredded Swiss cheese, as it often contains cellulose or other additives that can prevent it from melting properly.
The amount of Swiss cheese used is also important. Too little cheese and the sandwich will lack richness; too much cheese and it can overpower the other flavors. The goal is to achieve a harmonious balance.
Russian Dressing or Thousand Island Dressing: The Creamy Connector
The creamy, tangy dressing is the final essential component of a Reuben. While both Russian dressing and Thousand Island dressing are commonly used, they are not exactly the same. Russian dressing is typically made with mayonnaise, chili sauce or ketchup, horseradish, Worcestershire sauce, and spices. Thousand Island dressing, on the other hand, is similar but includes finely chopped sweet pickles, hard-boiled eggs, and olives.
The choice between Russian and Thousand Island dressing is again a matter of personal preference. Russian dressing tends to be slightly spicier and tangier, while Thousand Island dressing is sweeter and more complex. Some purists insist that a true Reuben should only be made with Russian dressing, but many enjoy the added sweetness and texture of Thousand Island.
Regardless of which dressing you choose, it’s important to use a high-quality version. Store-bought dressings can vary greatly in flavor and consistency, so it’s often worth making your own from scratch.
Rye Bread: The Sturdy Foundation
Finally, no Reuben would be complete without rye bread. Rye bread is made with rye flour, which gives it a distinctive flavor and texture. The best rye bread for a Reuben is typically a seeded rye, often caraway seeds, which adds another layer of flavor and a pleasant aroma.
The rye bread should be sturdy enough to hold the weight of the fillings without becoming soggy, but also soft enough to bite through easily. It’s also important to choose a rye bread that is not too sweet or overpowering, as it should complement the other ingredients rather than compete with them.
The Assembly: Crafting the Perfect Reuben
Once you have all the essential ingredients, the next step is to assemble the Reuben. This process might seem straightforward, but there are a few key techniques that can elevate your Reuben from good to great.
First, spread a generous layer of butter or mayonnaise on the outside of each slice of rye bread. This will help the bread to brown evenly and prevent it from sticking to the griddle or pan.
Next, on one slice of bread, layer the Swiss cheese, corned beef, sauerkraut, and dressing. The order of the layers is somewhat flexible, but placing the cheese directly on the bread helps it to melt more evenly.
Top with the second slice of bread, buttered side up.
Grill the sandwich over medium heat for several minutes per side, or until the bread is golden brown and the cheese is melted and gooey.
Alternatively, you can bake the assembled sandwich in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until the cheese is melted and the bread is toasted.
Variations and Alternatives: Exploring the Reuben Universe
While the classic Reuben is a beloved staple, there are countless variations and alternatives that explore different flavor combinations and ingredient substitutions.
The Rachel Sandwich: A Turkey Twist
One of the most popular Reuben variations is the Rachel sandwich, which substitutes turkey for corned beef and coleslaw for sauerkraut. This offers a lighter, sweeter alternative to the traditional Reuben.
The Cuban Reuben: A Fusion of Flavors
The Cuban Reuben combines the flavors of a Reuben with the ingredients and techniques of a Cuban sandwich. It typically includes corned beef, Swiss cheese, sauerkraut, mustard, and pickles, pressed on Cuban bread.
Vegetarian Reuben: A Plant-Based Delight
For vegetarians, a Reuben can be made with plant-based alternatives such as tempeh or seitan, which are marinated and cooked to mimic the flavor and texture of corned beef. Sauerkraut, Swiss cheese (or a vegan alternative), Russian dressing, and rye bread complete the vegetarian Reuben.
Open-Faced Reuben: A Deconstructed Approach
An open-faced Reuben is simply a Reuben sandwich served without a top slice of bread. This can be a visually appealing and easier-to-eat option, especially if the sandwich is particularly thick.
Pairing Suggestions: Completing the Reuben Experience
A great Reuben deserves to be paired with the perfect accompaniments. Here are a few suggestions to enhance your Reuben experience:
- Pickles: A crisp, tangy pickle is a classic side for a Reuben. The acidity of the pickle cuts through the richness of the sandwich and provides a refreshing contrast.
- Potato Chips: Salty, crunchy potato chips are another popular choice. The texture and flavor of the chips complement the soft, savory sandwich.
- Coleslaw: If you’re not a fan of sauerkraut, coleslaw can be a good alternative. Its creamy, slightly sweet flavor pairs well with the corned beef and Swiss cheese.
- French Fries: A side of crispy French fries is always a welcome addition.
- Soup: A bowl of creamy tomato soup or a hearty beef barley soup can round out the meal nicely.
The Enduring Appeal of the Reuben
The Reuben sandwich has remained a beloved classic for decades, and its enduring appeal is easy to understand. The combination of savory corned beef, tangy sauerkraut, melty Swiss cheese, and creamy dressing creates a symphony of flavors and textures that is simply irresistible. Whether you’re a seasoned Reuben aficionado or a curious newcomer, this iconic sandwich is sure to satisfy your cravings.
The Reuben is more than just a sandwich; it’s a culinary experience. It’s a testament to the power of simple ingredients combined in just the right way. It’s a comfort food classic that has stood the test of time. So, the next time you’re looking for a truly satisfying and memorable meal, reach for a Reuben and discover the magic for yourself.
What are the key ingredients in a classic Reuben sandwich?
The core ingredients of a Reuben sandwich are corned beef, Swiss cheese, sauerkraut, and Russian (or Thousand Island) dressing, all layered between slices of rye bread. The corned beef provides a salty, savory foundation, complemented by the tangy, fermented flavor of the sauerkraut. The Swiss cheese melts beautifully, adding a nutty and creamy element that binds the other flavors together.
The Russian or Thousand Island dressing contributes a creamy sweetness and acidity that cuts through the richness of the corned beef and cheese. Rye bread, preferably a marbled rye, adds a distinctive earthy flavor and sturdy structure to hold the sandwich together. The bread is typically buttered on the outside and grilled or pan-fried until golden brown and crispy.
What is the difference between Russian and Thousand Island dressing in a Reuben?
Russian dressing, traditionally, contains mayonnaise, chili sauce, horseradish, Worcestershire sauce, and finely chopped pimentos. It offers a spicier and slightly more tangy flavor profile than Thousand Island dressing, providing a more robust kick to the Reuben sandwich. The ingredients create a distinctive reddish hue and contribute to its depth of flavor.
Thousand Island dressing, on the other hand, typically consists of mayonnaise, ketchup, sweet pickle relish, and sometimes hard-boiled eggs. It’s generally sweeter and milder than Russian dressing, with a smoother texture due to the pickle relish. While both dressings work well in a Reuben, the choice often comes down to personal preference and the desired level of tang and spice.
What is corned beef, and why is it used in a Reuben?
Corned beef is beef that has been cured in a brine solution, typically containing salt, sugar, and various spices. The term “corned” refers to the large grains of salt, historically referred to as “corns” of salt, used in the curing process. This process not only preserves the meat but also imparts a distinctive salty and savory flavor.
Corned beef is a key component of the Reuben due to its robust flavor profile and tender texture after cooking. The curing process transforms the tough cut of beef, usually brisket, into a flavorful and easily sliced meat that pairs perfectly with the other ingredients in the sandwich. Its presence is essential to the overall Reuben experience.
Can you use pastrami instead of corned beef in a Reuben?
While a traditional Reuben uses corned beef, using pastrami instead creates a variation often referred to as a “Rachel” sandwich. Pastrami is also beef, typically brisket, that has been cured, smoked, and coated with a mixture of spices, most notably black peppercorns and coriander.
The substitution of pastrami brings a smoky and spicier dimension to the sandwich compared to the saltier and more savory flavor of corned beef. While the “Rachel” remains a delicious variation, purists often maintain that a true Reuben must feature corned beef to capture its authentic flavor profile.
What kind of rye bread is best for a Reuben sandwich?
Marbled rye bread is generally considered the best choice for a Reuben sandwich. This type of rye bread combines light and dark rye dough, creating a visually appealing swirl and a more complex flavor profile. The distinct flavor of rye complements the other ingredients in the sandwich, adding an earthy and slightly tangy counterpoint.
The texture of marbled rye is also ideal for a Reuben. It’s sturdy enough to hold the filling without becoming soggy, and it grills or pan-fries beautifully, developing a crispy exterior. Look for a rye bread with a slightly sour taste and a good balance of rye flour to wheat flour.
What’s the best way to grill a Reuben sandwich?
The best way to grill a Reuben sandwich involves buttering the outside of each slice of rye bread and then cooking it in a skillet or on a griddle over medium heat. Medium heat allows the cheese to melt completely and the sandwich to heat through without burning the bread. Be sure to use real butter for the best flavor and browning.
Press the sandwich gently with a spatula while it cooks to ensure even browning and to help the cheese melt. Flip the sandwich halfway through cooking and continue to grill until both sides are golden brown and the cheese is melted and gooey. A well-grilled Reuben should be crispy on the outside and warm and flavorful on the inside.
How can I prevent my Reuben from becoming soggy?
To prevent a soggy Reuben, it’s crucial to properly drain the sauerkraut before assembling the sandwich. Excess moisture from the sauerkraut can quickly saturate the bread, leading to a less enjoyable eating experience. Squeeze out as much liquid as possible from the sauerkraut using your hands or a clean kitchen towel.
Another tip is to layer the ingredients strategically. Place the Swiss cheese directly against the bread to act as a barrier against the moisture from the sauerkraut and dressing. Additionally, avoid overfilling the sandwich, as too much filling can also contribute to sogginess. Finally, serve the sandwich immediately after grilling to enjoy it at its best.