The deli counter is a battleground of deliciousness, a place where cured meats and tangy condiments collide to create iconic sandwiches. Among these titans, the Reuben and the Pastrami stand tall, often confusing casual observers with their similar appearances and tempting flavors. But are they truly the same? The answer, emphatically, is no. While they share some common ground, understanding the nuances that separate them is key to appreciating each sandwich for its unique character. This article delves into the heart of the Reuben and Pastrami, dissecting their ingredients, preparation, and origins to definitively settle the sandwich showdown.
The Foundation: Meat Matters Most
The most fundamental difference between a Reuben and a Pastrami sandwich lies in the star of the show: the meat. Both sandwiches typically feature cured meat, but the type of meat used and its preparation are what truly set them apart.
Pastrami: A Smoked Sensation
Pastrami, a true deli delight, typically starts as beef, most commonly the navel cut (beef belly), though brisket is also used. The meat undergoes a multi-stage process that imparts its distinctive flavor and texture. This process involves brining, a long soak in a highly salted solution that seasons the meat throughout and helps preserve it. The brining process can last for several days, even weeks, depending on the recipe and desired flavor intensity.
Following the brine, the pastrami is coated in a mixture of spices, typically including black pepper, coriander, garlic powder, paprika, and mustard seeds. This spice rub creates a flavorful crust that complements the smokiness to come. The spiced meat is then smoked, traditionally over hardwood like oak or hickory, for several hours. The smoke not only adds depth of flavor but also helps to further tenderize the meat.
Finally, the pastrami is steamed until it reaches a succulent, melt-in-your-mouth tenderness. The steaming process ensures that the meat is moist and easily slices into thin, flavorful strips. The result is a richly seasoned, smoky, and incredibly tender meat that is the hallmark of a great Pastrami sandwich.
Reuben: Corned Beef Takes Center Stage
The Reuben, on the other hand, relies on corned beef as its primary ingredient. Like pastrami, corned beef also begins with beef, often brisket. However, the key difference lies in the curing process and the absence of smoking.
Corned beef is brined, much like pastrami, but the spice blend used in the brine is typically different. While salt is the dominant ingredient in both brines, corned beef brines often feature pickling spices like peppercorns, bay leaves, cloves, and mustard seeds. The “corned” in corned beef refers to the large grains of salt, or “corns” of salt, that were traditionally used in the curing process.
After brining, corned beef is typically boiled or simmered until tender. Unlike pastrami, it is not smoked. This difference in preparation results in a distinctly different flavor profile. Corned beef has a saltier, tangier flavor than pastrami, with the subtle spice notes from the brine coming through. Its texture is also different, generally being less smoky and slightly firmer than pastrami.
The choice of meat is the most critical factor distinguishing a Reuben from a Pastrami sandwich. Pastrami brings a smoky depth, while corned beef offers a salty, tangy bite.
The Supporting Cast: Beyond the Meat
While the meat is the star, the supporting ingredients in a Reuben and Pastrami sandwich play crucial roles in creating their unique identities. These supporting ingredients include the bread, cheese, sauce, and any additional toppings.
Bread: The Foundation of Flavor
The bread is a crucial component of any sandwich, providing structure and contributing to the overall taste and texture. For both the Reuben and the Pastrami, rye bread is the traditional choice. However, there are subtle differences in the type of rye bread typically used for each sandwich.
The Reuben commonly calls for a hearty, dark rye bread. Dark rye bread has a deeper, more intense rye flavor and a denser texture, which stands up well to the rich ingredients of the sandwich. The robust flavor of the dark rye complements the tanginess of the corned beef and sauerkraut.
Pastrami sandwiches often feature a lighter rye bread, sometimes even a Jewish rye with caraway seeds. The lighter rye provides a milder flavor that allows the smoky taste of the pastrami to shine through. The presence of caraway seeds adds a subtle anise-like note that complements the spices in the pastrami rub.
Cheese: A Melted Masterpiece
Cheese is another essential ingredient that contributes to the overall flavor and texture of both sandwiches. However, the type of cheese used is a key differentiator.
The Reuben traditionally features Swiss cheese. Swiss cheese is known for its mild, nutty flavor and its excellent melting properties. It adds a creamy, slightly tangy element to the sandwich that complements the corned beef and sauerkraut.
Pastrami sandwiches, on the other hand, typically do not include cheese. The focus is primarily on the rich flavor of the pastrami itself, allowing the spices and smokiness to take center stage. Adding cheese would compete with these flavors and potentially detract from the overall experience.
Sauce: The Tangy Touch
The sauce is the final element that ties all the ingredients together and adds a crucial layer of flavor. The Reuben and Pastrami sandwiches each feature a distinct sauce that complements their respective meat choices.
The Reuben is famous for its use of Russian dressing or Thousand Island dressing. While similar, Russian dressing typically contains more horseradish and chili sauce, giving it a spicier kick. Thousand Island dressing is sweeter and milder, with a mayonnaise base and the addition of sweet pickle relish. Both dressings add a creamy, tangy sweetness that balances the saltiness of the corned beef and the sourness of the sauerkraut.
Pastrami sandwiches traditionally do not include a sauce. The flavor of the pastrami is considered strong enough on its own, and adding a sauce would be seen as unnecessary or even detrimental to the overall taste. Some establishments might offer mustard on the side, but this is not a traditional component of the Pastrami sandwich.
Additional Toppings: A Matter of Preference
Beyond the core ingredients, some variations of the Reuben and Pastrami sandwiches may include additional toppings. However, these are generally not considered essential and are often a matter of personal preference.
The Reuben always includes sauerkraut, a fermented cabbage that adds a sour, tangy crunch to the sandwich. Sauerkraut is a defining characteristic of the Reuben and is essential to its unique flavor profile.
Pastrami sandwiches typically do not include any additional toppings beyond the meat and bread. The focus is solely on the quality and flavor of the pastrami. However, some variations may include mustard or pickles on the side.
The Assembly: A Culinary Construction
The assembly of a Reuben and Pastrami sandwich is a simple process that is essential to achieving the perfect balance of flavors and textures. Both sandwiches are typically grilled or griddled to create a warm, melty, and satisfying experience.
The Reuben is assembled by layering corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing between two slices of rye bread. The sandwich is then grilled or griddled until the bread is golden brown and the cheese is melted and gooey. The grilling process helps to meld the flavors together and create a warm, comforting sandwich.
The Pastrami sandwich is assembled by piling generous amounts of thinly sliced pastrami between two slices of rye bread. The sandwich is then often steamed or warmed to ensure that the pastrami is tender and flavorful. Some variations may be grilled or griddled, but this is less common.
The Reuben’s grilling process melts the cheese and melds the flavors, while the Pastrami relies on the warmth of the meat to create a satisfying experience.
The Origins: Tracing the Roots
The origins of the Reuben and Pastrami sandwiches are shrouded in some mystery and debate. However, there are generally accepted narratives about the creation of each sandwich.
Reuben: A Poker Game Creation?
The most popular story attributes the creation of the Reuben to Reuben Kulakofsky, a Lithuanian-born grocer who lived in Omaha, Nebraska. According to this story, Kulakofsky invented the sandwich in the 1920s during a late-night poker game at the Blackstone Hotel in Omaha. He requested a sandwich made with corned beef, Swiss cheese, sauerkraut, and Russian dressing, which the hotel chef then grilled to perfection. The sandwich became a local favorite and eventually gained national recognition.
While this story is widely accepted, some alternative theories suggest that the Reuben was created by Arnold Reuben, the owner of Reuben’s Delicatessen in New York City. However, the Omaha story is generally considered the more credible and widely accepted origin.
Pastrami: A Romanian Rhapsody
The origins of pastrami can be traced back to Romania, where it was originally made with goose or mutton. The term “pastrami” is derived from the Romanian word “pastrama,” which refers to a cured and smoked meat.
Romanian immigrants brought the tradition of pastrami to the United States in the late 19th century. They adapted the recipe to use beef, which was more readily available and affordable. The iconic Pastrami sandwich as we know it today was likely developed in the Jewish delis of New York City, where it became a staple menu item.
A Side-by-Side Comparison
To further clarify the differences between a Reuben and a Pastrami sandwich, here’s a comparative overview:
| Feature | Reuben | Pastrami |
|---|---|---|
| Meat | Corned beef (brined, boiled or simmered) | Pastrami (brined, spiced, smoked, steamed) |
| Bread | Dark rye bread | Light rye bread (often with caraway seeds) |
| Cheese | Swiss cheese | Typically no cheese |
| Sauce | Russian or Thousand Island dressing | Typically no sauce |
| Additional Toppings | Sauerkraut | Typically none |
| Preparation | Grilled or griddled | Steamed or warmed |
Conclusion: Two Distinct Deli Delights
In conclusion, while both the Reuben and Pastrami sandwiches are delicious deli staples, they are distinct creations with unique flavors and preparation methods. The Reuben boasts corned beef, Swiss cheese, sauerkraut, and Russian dressing on dark rye, grilled to perfection. The Pastrami features smoked pastrami, typically on light rye, served warm and without the addition of cheese or sauce. Understanding these key differences allows you to appreciate each sandwich for its own merits and choose the one that best suits your palate. Whether you prefer the tangy, cheesy goodness of a Reuben or the smoky, savory satisfaction of a Pastrami, both sandwiches offer a taste of deli history and culinary excellence.
What is the primary difference between a Reuben and a Pastrami sandwich?
The main difference lies in the meat. A Reuben sandwich features corned beef as its primary ingredient. Corned beef is brisket cured in a brine, usually containing salt, sugar, and spices, which gives it a distinct salty and slightly tangy flavor. The brining process tenderizes the meat and imparts its characteristic pink hue.
On the other hand, a Pastrami sandwich, quite simply, uses pastrami. Pastrami is typically beef (often navel or brisket) that has been cured, smoked, and steamed. The curing process is similar to that of corned beef, but the crucial difference is the smoking stage, which imparts a rich, smoky flavor. This distinctive smoky flavor is what separates pastrami from corned beef in terms of taste and aroma.
What other ingredients are typically found in a Reuben sandwich?
Beyond the corned beef, a classic Reuben includes sauerkraut, Swiss cheese, and Russian or Thousand Island dressing. The sauerkraut provides a tangy, fermented counterpoint to the richness of the corned beef and the creamy dressing. It’s often well-drained to prevent the sandwich from becoming soggy.
The Swiss cheese melts beautifully, offering a mild, nutty flavor that complements the other ingredients. The entire sandwich is then grilled or pan-fried, usually on rye bread, until the bread is toasted golden brown and the cheese is melted and gooey, creating a warm, comforting, and flavorful experience.
Is rye bread essential for both Reuben and Pastrami sandwiches?
Rye bread is traditionally considered a staple for both Reuben and Pastrami sandwiches, although variations exist. The slightly sour and earthy flavor of rye bread complements the savory meat and other ingredients. Its sturdy texture also holds up well to the fillings and grilling process, especially in a Reuben.
While rye is the classic choice, especially dark rye, it is not necessarily essential. You may find Pastrami sandwiches served on other types of bread, such as onion rolls or even sourdough, depending on regional preferences and personal taste. However, for an authentic Reuben experience, rye bread is almost always preferred.
What is Russian dressing, and how does it differ from Thousand Island dressing?
Russian dressing is a creamy salad dressing that typically includes mayonnaise, chili sauce or ketchup, horseradish, Worcestershire sauce, finely chopped pickles or relish, and various spices. It has a slightly spicier and tangier flavor profile than Thousand Island dressing, thanks to the horseradish and Worcestershire sauce.
Thousand Island dressing, on the other hand, is generally sweeter and milder. It also uses mayonnaise as a base but incorporates ingredients like ketchup, sweet pickle relish, hard-boiled eggs, and green peppers. The sweet pickle relish and the absence of horseradish result in a smoother, less spicy flavor that is more widely palatable.
Which sandwich is considered healthier, a Reuben or a Pastrami?
Neither sandwich is particularly known for being a health food, but comparing them directly requires considering specific nutritional aspects. Both corned beef and pastrami are high in sodium due to the curing process. They also contain significant amounts of fat and cholesterol.
Generally, pastrami might be considered slightly leaner depending on the cut of meat used and how it’s prepared. However, the added elements of the Reuben, such as the cheese and dressing, also contribute to fat and calorie content. Ultimately, the best approach is to enjoy either sandwich in moderation as part of a balanced diet, or to look for restaurants offering leaner preparation options.
Can vegetarian or vegan versions of a Reuben or Pastrami sandwich be made?
Yes, vegetarian and vegan versions of both Reuben and Pastrami sandwiches are becoming increasingly popular. These variations typically substitute the meat with plant-based alternatives such as tempeh, seitan, or marinated portobello mushrooms. These ingredients are often seasoned and prepared to mimic the flavor and texture of corned beef or pastrami.
The remaining components of the sandwich – sauerkraut, Swiss cheese (or a vegan alternative), Russian/Thousand Island dressing (vegan mayonnaise-based), and rye bread – can easily be adapted to meet dietary restrictions. Vegetarian and vegan Reubens and Pastramis offer a delicious and satisfying alternative to the traditional versions, showcasing the versatility of the sandwich’s core ingredients.
What regional variations exist for the Reuben and Pastrami sandwich?
Regional variations for both Reuben and Pastrami sandwiches exist across the United States and beyond. For Reubens, some regions might substitute the Russian dressing with a horseradish mayonnaise, offering a spicier kick. Others may use different types of cheese, such as Gruyere or provolone, instead of Swiss. Some variations may also include added ingredients like coleslaw or pickles.
Pastrami sandwich variations are perhaps even more prevalent. New York-style pastrami is typically served on rye with mustard, while other regions may incorporate different sauces, toppings, or even types of bread. In Los Angeles, for example, a popular variation includes adding hot mustard and pickles. The specific cuts of meat used for pastrami can also vary by region, leading to slightly different textures and flavor profiles.