The Reuben sandwich. Just the name conjures up images of perfectly grilled bread, layers of savory meat, tangy sauerkraut, creamy dressing, and melted cheese. It’s a culinary icon, a sandwich that inspires passion and debate. But what exactly are the components that elevate a simple sandwich into the realm of the Reuben? Let’s delve into the specifics and dissect what makes this sandwich so uniquely delicious and definitively a Reuben.
The Cornerstones of a Classic Reuben
At its heart, the Reuben is more than just a collection of ingredients. It’s about the interplay of flavors and textures, a carefully orchestrated symphony of savory, sour, creamy, and crunchy. Each element plays a crucial role, and deviations from the traditional recipe can easily disqualify a sandwich from earning the “Reuben” title. Let’s examine those core components.
The Bread: Rye’s the Limit
The foundation upon which any great Reuben is built is, without a doubt, the bread. And not just any bread will do. Rye bread is the undisputed champion, particularly a seeded rye. The subtle tang of the rye, coupled with the earthy flavor of caraway seeds (if present), provides the perfect counterpoint to the richness of the other ingredients.
The texture of the bread is equally important. It needs to be sturdy enough to hold up to the generous filling and grilling process, but not so dense that it becomes difficult to bite through. A good rye bread should have a slightly chewy crust and a soft, slightly dense interior. Some prefer marble rye, where light and dark rye doughs are swirled together, offering both flavor and visual appeal.
The Meat: Corned Beef Reigns Supreme
Corned beef is the undisputed king of the Reuben. This salt-cured brisket, simmered until tender, delivers a deeply savory and intensely flavorful base for the sandwich. The brining process infuses the beef with a complex blend of spices, resulting in a unique taste that simply cannot be replicated by other meats.
While some modern variations may experiment with pastrami or smoked meat, purists will argue that corned beef is non-negotiable. The key is to use high-quality corned beef that is thinly sliced and not overly fatty. The meat should be tender enough to melt in your mouth, contributing to the overall luxuriousness of the sandwich. The preparation of the corned beef is just as important. It needs to be cooked to the point of near-falling-apart tenderness.
The Sauerkraut: A Tangy Necessity
No Reuben would be complete without a generous helping of sauerkraut. This fermented cabbage provides a crucial element of acidity that cuts through the richness of the meat and cheese. The tangy, slightly sour flavor of the sauerkraut adds a refreshing contrast and prevents the sandwich from becoming overly heavy.
The quality of the sauerkraut matters. It should be well-drained to prevent the sandwich from becoming soggy, but not so dry that it loses its characteristic tang. Some prefer a milder sauerkraut, while others opt for a more assertive, fermented flavor. The choice is a matter of personal preference, but sauerkraut is undeniably essential.
The Cheese: Swiss Bliss
The cheese in a Reuben serves as a binding agent, melting into a gooey, decadent layer that ties all the other ingredients together. Swiss cheese is the traditional and most commonly accepted choice. Its mild, slightly nutty flavor complements the corned beef and sauerkraut without overpowering them.
Look for a good quality Swiss cheese that melts well and has a slightly elastic texture. The cheese should be evenly distributed throughout the sandwich, creating a cohesive and satisfying bite. Variations using other cheeses are not traditionally considered a Reuben.
The Dressing: Russian or Thousand Island?
Perhaps the most debated aspect of the Reuben is the dressing. The classic choice is Russian dressing, a creamy, tangy sauce made from mayonnaise, chili sauce, horseradish, Worcestershire sauce, and various spices. Russian dressing provides a complex blend of flavors that enhance the other ingredients and adds a touch of heat.
However, Thousand Island dressing is also a popular and widely accepted alternative. Thousand Island is similar to Russian dressing but typically contains sweet pickle relish, giving it a slightly sweeter and tangier flavor. The choice between Russian and Thousand Island dressing often comes down to personal preference. Some argue that Russian dressing is the only authentic option, while others find Thousand Island to be a perfectly acceptable substitute. Regardless of which you choose, the dressing should be generously applied to the bread to ensure a moist and flavorful sandwich. The perfect dressing has just the right balance of tang and creaminess.
Putting It All Together: The Art of the Reuben
The ingredients are essential, but the assembly and cooking process are just as crucial to creating a perfect Reuben. The sandwich needs to be carefully constructed to ensure that all the flavors and textures are in harmony.
The Assembly Process
The traditional assembly involves layering the ingredients in a specific order. Typically, the bread is first spread with the dressing. Then comes the corned beef, followed by the sauerkraut, and finally the Swiss cheese. The order can vary slightly depending on personal preference, but the goal is to create a balanced and cohesive sandwich.
Some prefer to layer the cheese directly on the bread to protect it from the moisture of the sauerkraut. Others prefer to place the sauerkraut directly on the meat to allow the flavors to meld together. There’s no single right way to assemble a Reuben, but careful attention to detail is essential.
The Grilling Process: Achieving Golden Perfection
The final step in creating a Reuben is grilling the sandwich to golden perfection. This is typically done in a skillet with butter or on a griddle. The heat melts the cheese, warms the corned beef and sauerkraut, and toasts the bread to a crispy, golden brown.
The key is to use medium heat to prevent the bread from burning before the cheese has fully melted. The sandwich should be pressed down gently with a spatula to ensure even cooking and to compress the ingredients together. Once the bread is golden brown and the cheese is melted and gooey, the Reuben is ready to be served.
Variations and Interpretations: Pushing the Boundaries
While the classic Reuben recipe is considered sacrosanct by many, there are numerous variations and interpretations that attempt to put a unique spin on this iconic sandwich. Some of these variations are considered acceptable deviations, while others are seen as straying too far from the original.
The Rachel: A Turkey Twist
One of the most common and widely accepted variations is the Rachel sandwich. The Rachel is essentially a Reuben made with turkey instead of corned beef. It’s a lighter and slightly sweeter alternative that still retains the essential elements of the classic sandwich.
The Rachel typically uses coleslaw instead of sauerkraut, adding a different textural element and a slightly sweeter flavor. While purists may argue that it’s not a true Reuben, the Rachel is a popular and delicious variation that offers a different take on the classic flavor profile.
Reuben Egg Rolls and Other Innovations
Beyond the Rachel, there are countless other variations that attempt to capture the essence of the Reuben in different forms. These include Reuben egg rolls, Reuben pizzas, Reuben soups, and even Reuben-flavored ice cream.
While some of these variations may be interesting experiments, they often lose the essential balance of flavors and textures that make the Reuben so special. The key to a successful Reuben variation is to stay true to the core ingredients and flavors while finding a creative way to present them.
The Importance of Quality Ingredients
Regardless of the specific recipe or variation, the quality of the ingredients is paramount. Using high-quality corned beef, rye bread, sauerkraut, Swiss cheese, and dressing will make a significant difference in the overall taste and texture of the sandwich.
Cheap or low-quality ingredients will result in a disappointing and unsatisfying Reuben. Investing in good quality ingredients is essential for creating a truly memorable and delicious sandwich.
The Legacy of the Reuben: A Sandwich Icon
The Reuben sandwich has a rich history and a lasting legacy. Its origins are debated, with competing claims from Reuben’s Delicatessen in New York City and the Blackstone Hotel in Omaha, Nebraska. Regardless of its true origin, the Reuben has become a beloved and iconic sandwich that is enjoyed around the world.
Its enduring popularity is a testament to its unique combination of flavors and textures. The savory corned beef, tangy sauerkraut, creamy dressing, and melted cheese create a symphony of tastes that is both comforting and satisfying. The Reuben is more than just a sandwich; it’s a culinary masterpiece. It’s a symbol of comfort food and a testament to the power of simple ingredients combined in perfect harmony.
Whether you prefer the classic recipe or a modern variation, the Reuben is a sandwich that is sure to please. So, the next time you’re craving a truly special sandwich, reach for a Reuben and experience the deliciousness for yourself. Just make sure it has those essential elements: rye bread, corned beef, Swiss cheese, sauerkraut and Russian or Thousand Island dressing.
What are the core ingredients of a classic Reuben sandwich?
The essential components 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 must be thinly sliced, providing a salty and savory foundation. The Swiss cheese should be melted and gooey, offering a slightly nutty and complementary flavor profile to the other ingredients.
The sauerkraut adds a tangy and fermented element, cutting through the richness of the beef and cheese. Finally, the Russian (or Thousand Island) dressing introduces a creamy and slightly sweet component, tying all the flavors together. These ingredients, properly proportioned and cooked, are what define a true Reuben.
Can you use pastrami instead of corned beef in a Reuben?
While a sandwich with pastrami, Swiss cheese, sauerkraut, and Russian dressing can be delicious, it is technically a different sandwich, often called a “Rachel.” The distinct flavor profile of corned beef, brined and boiled, is a defining characteristic of the Reuben. Substituting pastrami alters this foundational flavor.
Pastrami is typically smoked, imparting a stronger and more peppery taste compared to the milder, saltier flavor of corned beef. Therefore, although the other ingredients remain the same, the substitution of pastrami fundamentally changes the sandwich’s identity, moving it outside the boundaries of a classic Reuben.
What is the difference between Russian dressing and Thousand Island dressing, and does it matter for a Reuben?
Traditionally, Russian dressing contains mayonnaise, ketchup, horseradish, Worcestershire sauce, and spices, offering a more pronounced and spicier flavor profile. Thousand Island dressing, on the other hand, typically includes mayonnaise, ketchup, sweet pickle relish, and sometimes hard-boiled eggs, resulting in a sweeter and less spicy taste.
While Russian dressing is considered the more authentic choice for a Reuben, Thousand Island dressing is a perfectly acceptable and widely used alternative. Many people find the difference subtle, and the choice often comes down to personal preference. Using either dressing will still result in a sandwich that most people would recognize and enjoy as a Reuben.
What kind of rye bread is best for a Reuben sandwich?
The best rye bread for a Reuben is a sturdy, seeded rye with a slightly sour flavor. The bread should be robust enough to hold the moist filling without becoming soggy. Caraway seeds add a traditional and complementary flavor dimension to the sandwich.
A light or dark rye bread can be used, depending on personal preference. However, avoid using rye bread that is too soft or sweet, as it will not provide the necessary structural integrity or flavor contrast to the other ingredients. The bread should be able to withstand grilling or toasting without falling apart.
How important is it to grill or griddle the Reuben?
Grilling or griddling is crucial for a proper Reuben. This process melts the cheese, warms the corned beef and sauerkraut, and toasts the bread, creating a harmonious blend of flavors and textures. The warmth allows the flavors to meld together, enhancing the overall eating experience.
Furthermore, pressing the sandwich while grilling or griddling compresses the ingredients, creating a cohesive and easily manageable bite. The toasted bread provides a satisfying crunch that contrasts beautifully with the soft and gooey filling. A cold Reuben simply lacks the textural and flavor complexity of a properly grilled one.
What’s the best way to prevent a Reuben from becoming soggy?
To prevent a soggy Reuben, ensure the sauerkraut is well-drained before assembling the sandwich. Excess moisture from the sauerkraut can quickly seep into the bread, making it unpleasantly soggy. Squeezing the sauerkraut to remove excess liquid is a vital step.
Also, buttering the outside of the bread before grilling or griddling creates a barrier that helps prevent moisture from penetrating the bread. Grilling or griddling at a moderate heat allows the sandwich to heat through without burning the bread, further minimizing the risk of sogginess. Serving immediately after grilling also helps maintain the sandwich’s integrity.
Can I add other ingredients to a Reuben sandwich?
While variations exist, adding extra ingredients deviates from the classic Reuben. Adding things like coleslaw, mustard, or different types of cheese moves the sandwich into a different category altogether. The simplicity of the core ingredients is what defines the Reuben’s unique flavor profile.
That being said, culinary exploration is always encouraged! Experimenting with flavors can lead to delicious new sandwich creations. Just remember that by adding additional ingredients, you are creating a variation inspired by the Reuben, rather than a true, traditional Reuben sandwich.