The Reuben sandwich. A culinary icon. A symphony of flavors and textures. Often associated with New York delis and comforting indulgence, it holds a special place in the hearts (and stomachs) of sandwich aficionados. But beyond the basic understanding of corned beef, Swiss cheese, and sauerkraut, lies a fascinating exploration of regional variations and subtle tweaks that elevate this classic to new heights. This article delves into the intriguing world of the Manhattan Reuben, examining its distinctive characteristics and comparing it to its more traditional counterpart.
The Anatomy of a Classic Reuben Sandwich
To truly appreciate the Manhattan Reuben, it’s crucial to first dissect the essence of the original. The classic Reuben is built upon a foundation of a few essential components.
The core ingredient is, without a doubt, corned beef. This brisket, cured in a seasoned brine, offers a salty, savory depth that is unmatched. Its preparation is key to the Reuben’s success. The meat should be tender, juicy, and thinly sliced.
Next comes the Swiss cheese. Its mild, nutty flavor complements the richness of the corned beef without overpowering it. Swiss cheese provides a melt-in-your-mouth texture that ties the sandwich together.
Sauerkraut is the tangy, fermented cabbage that provides a vital counterpoint to the savory elements. Its acidity cuts through the richness of the meat and cheese, creating a balanced flavor profile.
Finally, Russian dressing (or sometimes Thousand Island dressing) contributes a creamy, slightly sweet, and tangy element. This dressing adds moisture and complexity, binding the other ingredients together.
All these components are nestled between slices of rye bread, typically grilled or griddled with butter until golden brown and crispy. The rye bread adds a subtle earthy note that enhances the overall flavor.
The Manhattan Reuben: A Distinctive Twist
While the classic Reuben is a masterpiece in its own right, the Manhattan Reuben offers a tantalizing variation on the theme. It introduces a subtle but significant change: the use of pastrami instead of corned beef.
The change to pastrami transforms the entire experience. Pastrami, made from beef plate (navel), is cured, smoked, and then steamed. This process imparts a distinct smoky flavor and a slightly spicier profile compared to corned beef. The higher fat content of pastrami also contributes to a richer, more decadent mouthfeel.
The Pastrami Factor: A Deeper Dive
Why pastrami? The answer lies in the rich culinary history of New York City, specifically its Jewish delis. Pastrami is a beloved staple, and its inclusion in the Reuben is a natural extension of this culinary heritage.
The smoky notes of pastrami interact beautifully with the other elements of the sandwich. The tang of the sauerkraut is amplified, and the sweetness of the Russian dressing is balanced by the savory depth of the meat. The overall effect is a more complex and nuanced flavor profile.
Subtle Variations Within the Manhattan Reuben
Even within the realm of the Manhattan Reuben, there can be slight variations. Some establishments might use a specific type of rye bread, such as marbled rye, which adds a visual appeal and a slightly different flavor.
The type of Swiss cheese used can also vary, with some opting for a sharper variety to further enhance the flavor contrast. The Russian dressing recipe might also differ slightly, with some versions being sweeter or spicier than others.
Corned Beef vs. Pastrami: A Matter of Preference
The choice between a classic Reuben and a Manhattan Reuben ultimately comes down to personal preference. Both sandwiches are delicious and satisfying, but they offer distinctly different flavor experiences.
If you prefer a more subtle, salty flavor with a cleaner profile, the classic Reuben with corned beef might be your ideal choice. The corned beef offers a familiar and comforting taste that is hard to resist.
However, if you crave a bolder, smokier flavor with a richer, more decadent mouthfeel, the Manhattan Reuben with pastrami is the way to go. The pastrami adds a layer of complexity that elevates the sandwich to a new level.
Crafting the Perfect Manhattan Reuben at Home
Making a Manhattan Reuben at home is surprisingly simple. With a few high-quality ingredients and a little patience, you can recreate this iconic sandwich in your own kitchen.
First, start with high-quality pastrami. Look for thinly sliced pastrami from a reputable deli or butcher. The pastrami should be moist and tender, with a good amount of fat marbling.
Next, gather your other ingredients: Swiss cheese, sauerkraut, Russian dressing, and rye bread. Opt for a good quality rye bread, preferably one that is sturdy enough to hold the filling without becoming soggy.
Assembling Your Masterpiece
To assemble the sandwich, spread a thin layer of butter on the outside of each slice of rye bread. Place one slice of bread, butter-side down, in a skillet or on a griddle over medium heat.
Layer the pastrami, Swiss cheese, and sauerkraut on the bread. Spread a generous amount of Russian dressing on the other slice of bread and place it on top of the filling, butter-side up.
Grill the sandwich for several minutes per side, until the bread is golden brown and crispy and the cheese is melted and gooey. Press down on the sandwich with a spatula to ensure even cooking.
Once the sandwich is cooked to perfection, remove it from the skillet or griddle and let it cool for a minute or two before slicing it in half. Serve immediately and enjoy your homemade Manhattan Reuben.
Beyond the Sandwich: Reuben-Inspired Creations
The flavors of the Reuben sandwich have inspired a variety of other culinary creations. From Reuben egg rolls to Reuben pizza, the possibilities are endless.
One popular variation is the Reuben dip, which combines the flavors of corned beef, Swiss cheese, sauerkraut, and Russian dressing in a creamy, cheesy dip that is perfect for parties or game day gatherings.
Another creative take is the Reuben burger, which tops a juicy beef patty with corned beef, Swiss cheese, sauerkraut, and Russian dressing for a truly indulgent meal.
The Enduring Appeal of the Reuben
Whether you prefer the classic version or the Manhattan Reuben, there’s no denying the enduring appeal of this iconic sandwich. Its combination of savory, tangy, and creamy flavors is simply irresistible.
The Reuben is more than just a sandwich; it’s a culinary experience. It’s a taste of New York City, a symbol of comfort food, and a testament to the power of simple ingredients combined in perfect harmony. So, the next time you’re craving a truly satisfying meal, consider indulging in the delightful world of the Reuben sandwich. You might just discover your new favorite culinary obsession.
What are the core ingredients of a traditional Manhattan Reuben?
The quintessential Manhattan Reuben hinges on a few key ingredients working in harmony. It starts with thinly sliced corned beef, piled high on rye bread, typically dark rye. Next comes sauerkraut, adding a tangy and slightly sour counterpoint to the rich meat. These components are then combined with Swiss cheese, providing a creamy, nutty flavor, and a generous spread of Russian dressing, which contributes a sweet, tangy, and slightly spicy note.
The sandwich is then buttered on the outside and grilled or griddled until the bread is golden brown and crispy, and the cheese is melted and gooey. The heat melds all the flavors together, creating a satisfyingly warm and comforting experience. The balance of salty, sour, creamy, and slightly sweet elements is what makes the Manhattan Reuben such a beloved classic.
What differentiates Russian dressing from Thousand Island dressing in a Reuben?
While both Russian and Thousand Island dressings share some similarities, there are key distinctions that contribute to the Reuben’s unique flavor profile. Russian dressing typically features a spicier, more piquant flavor derived from ingredients like horseradish or chili sauce. It also generally contains less sweet pickle relish than Thousand Island dressing, giving it a sharper, more savory edge.
Thousand Island dressing, on the other hand, tends to be sweeter and milder due to its higher proportion of mayonnaise and sweet pickle relish. The use of ketchup is also more common in Thousand Island, contributing to its sweeter taste. Although some variations exist, the generally accepted difference lies in the spiciness and sweetness levels, with Russian dressing being the bolder choice for a classic Manhattan Reuben.
Can I substitute pastrami for corned beef in a Reuben? What would that be called?
Yes, substituting pastrami for corned beef is a popular and delicious variation on the Reuben sandwich. The resulting sandwich is often referred to as a “Pastrami Reuben” or simply a Reuben made with pastrami. While it alters the traditional flavor profile, it remains a well-accepted and widely enjoyed twist on the classic.
Pastrami, with its smoky and peppery flavors, brings a different dimension to the sandwich compared to the saltier and milder corned beef. The other components – rye bread, sauerkraut, Swiss cheese, and Russian dressing – remain the same, creating a familiar yet unique experience. Many find the bolder flavors of pastrami to be a welcome addition to the Reuben combination.
What are some vegetarian alternatives to the traditional Manhattan Reuben?
For vegetarians, there are several creative and satisfying alternatives that capture the essence of a Reuben. One common substitution is using marinated tempeh or seitan, both of which offer a meaty texture and can be seasoned to mimic the savory flavors of corned beef. Grilled portobello mushrooms, with their umami richness, also make an excellent substitute.
Another popular option is using sliced beets. Beets provide an earthy sweetness and a visually appealing red color that resembles corned beef. These vegetarian ingredients are then combined with the traditional elements of sauerkraut, Swiss cheese (or a vegan alternative), and Russian dressing, all grilled on rye bread to create a delicious and meat-free Reuben variation.
What types of rye bread are best suited for a Manhattan Reuben?
The choice of rye bread significantly impacts the overall taste and texture of a Manhattan Reuben. Dark rye bread, with its robust flavor and slightly coarse texture, is generally considered the traditional and most authentic choice. The bolder flavor of dark rye stands up well to the rich ingredients of the sandwich.
However, light rye bread, which is milder in flavor and has a softer texture, can also be used. Some prefer light rye for its less assertive taste, allowing the other ingredients to shine through. Seeded rye, whether dark or light, adds a pleasant nutty flavor and textural contrast. Ultimately, the best type of rye bread for a Reuben depends on personal preference.
Besides the core ingredients, what optional additions can enhance a Reuben?
While the classic Manhattan Reuben is delicious in its simplicity, some optional additions can enhance the flavor profile even further. Some people enjoy adding a thin layer of mustard, such as Dijon or brown mustard, to complement the Russian dressing and provide an extra layer of tanginess. Pickles, whether dill or sweet, served on the side offer a refreshing contrast to the richness of the sandwich.
Another popular addition is caramelized onions, which contribute a sweet and savory depth of flavor that pairs well with the corned beef and cheese. Some variations also include a sprinkle of caraway seeds on the bread for added aroma and flavor. Ultimately, the choice of additions depends on individual taste preferences and a desire to experiment with different flavor combinations.
What are some common mistakes to avoid when making a Manhattan Reuben?
Several common mistakes can detract from the enjoyment of a Manhattan Reuben. One frequent error is using too much dressing, which can make the sandwich overly soggy. It’s best to apply a moderate, even layer of Russian dressing to prevent the bread from becoming saturated. Similarly, using too much sauerkraut can overwhelm the other flavors.
Another mistake is not properly draining the sauerkraut, which can also lead to a soggy sandwich. Be sure to squeeze out excess moisture before adding it to the bread. Overcooking or undercooking the sandwich is another common pitfall. The goal is to achieve a golden-brown, crispy exterior with melted cheese and a warm interior, requiring careful attention during the grilling or griddling process.