The culinary world is a treasure trove of delightful sandwiches, each with its unique history, ingredients, and preparation methods. Among the most beloved are the pastrami sandwich and the Reuben sandwich. While both are undeniably delicious and often found side-by-side on deli menus, they are distinct creations with their own captivating stories and characteristic flavors. Understanding the nuances between them enhances appreciation for each, allowing for a more informed and satisfying dining experience. Let’s embark on a flavorful journey to uncover the differences that set these two iconic sandwiches apart.
The Heart of the Matter: The Meat
The most fundamental distinction lies in the star of the show: the meat. Pastrami is traditionally made from beef plate, a cut known for its rich marbling and robust flavor. The beef undergoes a meticulous process of curing, smoking, and steaming, resulting in a tender, flavorful, and slightly peppery masterpiece. This preparation transforms the relatively tough plate into a melt-in-your-mouth delight.
In contrast, the Reuben sandwich typically features corned beef. Corned beef is also beef, most commonly brisket, that has been salt-cured. The curing process involves submerging the beef in a brine solution containing salt, spices, and often sugar. This process gives the corned beef its characteristic pink color and distinctive flavor. While both meats undergo curing, the smoking step is what truly sets pastrami apart from corned beef.
Pastrami’s Peppery Profile
The distinctive peppery flavor of pastrami is achieved through a dry rub applied before the smoking process. This rub typically includes a generous amount of coarsely ground black pepper, coriander, and other spices like garlic powder, paprika, and mustard seed. The smoking process further enhances the flavor, creating a complex and aromatic profile that is both savory and subtly sweet. The plate cut, being a fattier cut of beef, also adds to the richness of pastrami.
Corned Beef’s Briny Bite
Corned beef, on the other hand, boasts a more straightforward salty and savory flavor. The brine infuses the beef with its characteristic tang, and the long cooking process tenderizes the meat to perfection. While some corned beef recipes may include additional spices in the brine, the overall flavor profile is less complex than that of pastrami. Brisket, the cut usually employed for corned beef, is a leaner cut than plate.
Beyond the Beef: The Supporting Cast
While the meat is the star, the other ingredients play crucial roles in shaping the overall flavor and character of each sandwich. The choice of bread, cheese, sauce, and other additions contribute significantly to the final culinary experience.
Rye Bread: The Common Ground
Both the pastrami and Reuben sandwiches are traditionally served on rye bread. However, the type of rye bread can vary. Some delis use light rye, while others prefer a darker, more robust variety. The subtle tang of rye bread complements both the savory flavors of pastrami and corned beef. Often, the rye bread is lightly toasted or grilled to add a textural element to the sandwich.
Cheese: A Tale of Two Melts
This is where another key difference comes into play. A classic Reuben sandwich always includes Swiss cheese. The nutty, slightly tangy flavor of Swiss cheese pairs perfectly with the corned beef and other ingredients. The cheese is melted until gooey and adds a creamy richness to the sandwich.
Pastrami sandwiches, on the other hand, traditionally do not include cheese. Purists believe that the complex flavors of the pastrami are best enjoyed without the addition of cheese, which they feel can mask the meat’s nuances. However, some variations may include a slice of Swiss or provolone, depending on personal preference.
Sauce: The Defining Drizzle
The sauce is another critical element that distinguishes the Reuben from the pastrami sandwich. A Reuben sandwich is defined by the presence of Russian dressing or Thousand Island dressing. These creamy, tangy dressings add a burst of flavor that complements the corned beef and Swiss cheese.
Pastrami sandwiches are typically served with mustard, most often yellow or spicy brown mustard. The sharp, tangy mustard cuts through the richness of the pastrami and adds a welcome contrast in flavor. While some delis may offer other condiments, mustard remains the classic accompaniment to pastrami.
Other Key Ingredients
A classic Reuben sandwich wouldn’t be complete without sauerkraut. The fermented cabbage adds a tangy, slightly sour flavor that complements the corned beef and Russian dressing. Sauerkraut is typically drained well before being added to the sandwich to prevent it from becoming soggy.
Pastrami sandwiches, on the other hand, typically do not include sauerkraut. The focus is on the flavor of the pastrami, and the addition of sauerkraut is generally considered unnecessary. However, some variations may include coleslaw or other pickled vegetables, depending on regional preferences.
Preparation and Presentation
The preparation methods for these sandwiches also differ. A Reuben is usually grilled or griddled, allowing the cheese to melt and the bread to toast to a golden brown. The grilling process also warms the corned beef and sauerkraut, creating a harmonious blend of flavors and textures. The grilling presses the sandwich together, creating a cohesive and satisfying bite.
Pastrami sandwiches are often served hot, with the pastrami freshly steamed and piled high on the rye bread. The sandwich may be lightly toasted or grilled, but the focus is on showcasing the pastrami’s flavor and texture. The presentation is often more rustic, with the pastrami overflowing from the sides of the bread.
A Table Comparing the Key Differences
Here’s a table summarizing the key differences between Pastrami and Reuben sandwiches:
| Feature | Pastrami Sandwich | Reuben Sandwich |
|---|---|---|
| Main Meat | Pastrami (typically made from beef plate) | Corned Beef (typically made from brisket) |
| Cheese | Optional (often none) | Swiss Cheese |
| Sauce | Mustard (yellow or spicy brown) | Russian Dressing or Thousand Island Dressing |
| Other Ingredients | Usually none (sometimes coleslaw) | Sauerkraut |
| Preparation | Steamed pastrami, lightly toasted bread | Grilled or griddled |
Regional Variations and Personal Preferences
Like many classic dishes, both the pastrami and Reuben sandwiches have spawned numerous variations over the years. Some delis may use different cuts of meat, experiment with different cheeses or sauces, or add other ingredients to create their unique versions.
In some regions, you might find Reubens made with pastrami instead of corned beef. While this may be delicious, it technically wouldn’t be a true Reuben, but rather a pastrami-based variation. Similarly, some pastrami sandwiches may include coleslaw or other toppings depending on local preferences.
Ultimately, the best way to determine which sandwich you prefer is to try both and decide for yourself. Experiment with different variations and find the combinations that best suit your taste. Both the pastrami and Reuben sandwiches are culinary classics that deserve to be enjoyed and appreciated.
The History Behind the Deliciousness
Understanding the origins of these sandwiches adds another layer of appreciation to their enjoyment. Both have fascinating histories, though their exact origins are somewhat debated.
Pastrami: A Romanian Rhapsody
Pastrami’s roots can be traced back to Romania, where it was originally made from goose or mutton. Romanian immigrants brought the technique to New York City in the late 19th century, adapting it to beef, which was more readily available and affordable. The iconic Katz’s Delicatessen in New York City is widely credited with popularizing pastrami in the United States. The curing, smoking, and steaming process, honed over generations, creates a truly exceptional product.
The Reuben: A Sandwich Saga
The origins of the Reuben sandwich are a bit more murky. Two competing stories claim its invention. One story credits Arnold Reuben, the owner of Reuben’s Delicatessen in New York City, who is said to have created the sandwich in 1914 for actress Annette Seelos. The other story attributes the creation to Reuben Kulakofsky (also known as Reuben Kay), a Lithuanian-born grocer in Omaha, Nebraska. According to this account, Kulakofsky created the sandwich for his weekly poker game around 1920 at the Blackstone Hotel. The hotel’s owner, Charles Schimmel, was so impressed that he put it on the hotel’s menu. Regardless of the true origin, the Reuben has become a beloved sandwich enjoyed across the United States and beyond.
Why These Sandwiches Endure
The enduring popularity of the pastrami and Reuben sandwiches speaks to their deliciousness and versatility. Both offer a satisfying combination of flavors and textures that appeal to a wide range of palates.
The pastrami sandwich is a celebration of the rich, smoky flavor of the meat. Its simple preparation allows the pastrami to shine, and the tangy mustard provides a perfect counterpoint to the meat’s richness.
The Reuben sandwich, on the other hand, is a harmonious blend of flavors and textures. The combination of corned beef, Swiss cheese, sauerkraut, and Russian dressing creates a truly unforgettable culinary experience. The grilling process brings all the ingredients together, creating a cohesive and satisfying sandwich.
Both sandwiches are also relatively easy to prepare, making them a popular choice for delis and home cooks alike. They can be customized to suit individual preferences, and there are countless variations to explore.
In conclusion, while both the pastrami and Reuben sandwiches are delicious and satisfying options, they are distinct creations with their own unique characteristics. Understanding the differences between them allows for a more informed and appreciative dining experience. Whether you prefer the smoky richness of pastrami or the tangy complexity of a Reuben, both sandwiches are sure to delight your taste buds.
What is the primary difference between a pastrami sandwich and a Reuben sandwich?
The fundamental difference lies in the meat. A pastrami sandwich features thinly sliced, smoked, and spiced pastrami as its star ingredient, often served simply on rye bread with mustard. The focus is on showcasing the complex flavor of the pastrami itself.
In contrast, a Reuben sandwich uses corned beef, which is brined but not smoked. Beyond the meat, a Reuben also includes Swiss cheese, sauerkraut, and Russian (or Thousand Island) dressing, all grilled together until warm and melty. The combination of ingredients creates a more complex and tangy flavor profile compared to the pastrami sandwich.
What kind of bread is traditionally used for each sandwich?
Both sandwiches are typically served on rye bread, but there can be subtle variations. For a pastrami sandwich, a simple, sturdy rye bread provides a neutral base that doesn’t compete with the pastrami’s strong flavor. Lightly toasted or plain, it’s all about letting the meat shine.
The Reuben sandwich also uses rye bread, but it is almost always grilled or toasted. Swirling rye, a darker variety with caraway seeds, is commonly preferred because its flavor stands up well to the strong flavors of the corned beef, sauerkraut, and dressing. The grilling helps melt the cheese and bind the sandwich together.
What are the key flavor profiles of a pastrami sandwich versus a Reuben sandwich?
A pastrami sandwich offers a rich, smoky, and peppery flavor experience. The pastrami, cured with a blend of spices like coriander, black pepper, and garlic, delivers a robust and savory taste. The addition of mustard, usually a spicy brown or deli mustard, complements the meat’s boldness.
The Reuben sandwich boasts a more balanced and tangy flavor profile. The corned beef provides a salty and savory base, while the sauerkraut contributes a sour and fermented element. The Swiss cheese adds a nutty creaminess, and the Russian dressing offers a sweet and tangy counterpoint, resulting in a harmonious blend of flavors.
What role does the dressing play in each sandwich?
In a pastrami sandwich, dressing typically takes a backseat. The most common addition is a simple yellow or spicy brown mustard. This sharp condiment enhances the pastrami’s inherent flavors without overpowering them, allowing the meat to remain the focal point.
Conversely, the dressing is a crucial component of a Reuben sandwich. Russian dressing (or Thousand Island dressing, often used as a substitute) provides essential moisture and tanginess, binding all the ingredients together and contributing to the sandwich’s overall flavor complexity. It’s a vital element for a truly authentic Reuben experience.
Can you substitute ingredients in either sandwich?
While substitutions can be made, deviating too far from the traditional ingredients can significantly alter the sandwich’s flavor profile. A pastrami sandwich allows for slight variations in the type of mustard used, but changing the meat or bread would fundamentally change the sandwich.
The Reuben is also relatively strict in its construction. Substituting the corned beef for another meat would create a different sandwich entirely. Variations might include using different types of Swiss cheese or slightly adjusting the ratio of ingredients, but the core components are essential for maintaining the Reuben’s characteristic taste.
Are there regional variations of these sandwiches?
Regional variations of the pastrami sandwich primarily involve the type of bread or mustard used. Some regions might prefer a sweeter rye or a different type of mustard, but the core ingredients remain largely consistent.
The Reuben sandwich also sees some regional adaptations. Some variations include using coleslaw instead of sauerkraut, or substituting the Russian dressing with other similar creamy dressings. These variations often reflect local preferences and available ingredients, leading to slight differences in taste and texture.
Which sandwich is generally considered healthier?
Neither sandwich is inherently “healthy” in the traditional sense, as both are high in sodium and fat. However, a pastrami sandwich, particularly when served with only mustard, might be slightly lower in calories and fat compared to a Reuben due to the absence of cheese and dressing.
The Reuben sandwich, with its corned beef, Swiss cheese, sauerkraut, and Russian dressing, tends to be higher in calories, fat, and sodium. The added cheese and dressing contribute to a higher fat content, while the corned beef and sauerkraut are naturally high in sodium. Ultimately, portion control is crucial for both sandwiches.