The Reuben sandwich. Just the name conjures images of golden-brown bread, glistening corned beef, melted Swiss cheese, tangy sauerkraut, and creamy Russian dressing. It’s a symphony of flavors and textures, a culinary masterpiece held between two slices of toasted rye. But what is it about this particular combination that makes it so incredibly satisfying? Why has the Reuben endured as a classic, consistently ranking among the most beloved sandwiches in the world? Let’s embark on a delicious journey to understand the Reuben’s enduring appeal.
The Perfect Harmony of Flavors
The Reuben’s success lies in its masterful balance of contrasting yet complementary flavors. It’s not just about piling ingredients together; it’s about the interplay between salty, savory, sour, and creamy elements that dance on your palate.
Corned Beef: The Heart of the Reuben
The foundation of any good Reuben is, undoubtedly, the corned beef. This isn’t just any beef; it’s brisket that has been cured in a brine, typically containing salt, nitrates, sugar, and various spices. The curing process not only preserves the meat but also transforms its flavor and texture. The result is a tender, flavorful beef with a distinctive salty and savory profile.
The quality of the corned beef is paramount. A lean but well-marbled cut is ideal, providing both tenderness and flavor. Overly fatty corned beef can make the sandwich greasy, while overly lean corned beef can be dry. The best Reubens feature corned beef that is thinly sliced, allowing the flavors to meld seamlessly with the other ingredients. Some prefer hand-sliced corned beef, citing a superior texture and flavor compared to machine-sliced varieties.
Sauerkraut: A Tangy Counterpoint
The sauerkraut provides a crucial tangy counterpoint to the richness of the corned beef and the creaminess of the dressing. Made from fermented cabbage, sauerkraut boasts a distinctive sour flavor that cuts through the fat and adds a refreshing zing.
The type and preparation of the sauerkraut can significantly impact the final taste of the Reuben. Some prefer a mild, almost sweet sauerkraut, while others prefer a more intensely sour and pungent variety. Draining the sauerkraut well is essential to prevent the sandwich from becoming soggy. Some cooks even lightly rinse the sauerkraut to reduce its acidity.
Swiss Cheese: Melty, Nutty Goodness
Swiss cheese contributes a melty, nutty, and slightly sweet element to the Reuben. Its mild flavor complements the other ingredients without overpowering them. The best Swiss cheese for a Reuben is one that melts well and has a good balance of flavor and texture.
The melting properties of Swiss cheese are essential for creating the gooey, satisfying texture that is characteristic of a well-made Reuben. The cheese should melt evenly and create a cohesive layer that binds the other ingredients together. Some variations incorporate Gruyere for a more assertive flavor, but classic Swiss remains the most popular choice.
Russian Dressing: The Creamy Binder
The Russian dressing acts as the creamy binder that ties all the flavors together. It’s a tangy and slightly sweet emulsion, typically made from mayonnaise, ketchup, horseradish, Worcestershire sauce, and various spices.
While some variations use Thousand Island dressing, true Reuben aficionados insist on Russian dressing for its more complex and robust flavor. The dressing should be applied generously, coating the corned beef, sauerkraut, and Swiss cheese and ensuring that every bite is filled with flavor. The creamy texture of the dressing complements the other ingredients and adds a luxurious mouthfeel to the sandwich.
The Importance of Texture
Beyond the flavor profile, the Reuben also excels in its textural contrasts. The crisp, toasted rye bread provides a sturdy foundation, while the tender corned beef, slightly crunchy sauerkraut, and melted Swiss cheese offer a delightful interplay of textures.
Rye Bread: The Perfect Foundation
The choice of rye bread is crucial to the success of the Reuben. A good rye bread should be sturdy enough to hold the weight of the ingredients, yet tender enough to be easily bitten through. It should also have a distinctive rye flavor that complements the other ingredients.
Many prefer a marbled rye, which combines rye flour with wheat flour for a lighter texture and a slightly sweeter flavor. The bread is typically buttered and grilled or toasted, creating a golden-brown crust that adds a satisfying crunch to the sandwich. The toasting process also helps to prevent the bread from becoming soggy.
The Art of Assembly
The assembly of the Reuben is just as important as the quality of the ingredients. The corned beef should be layered evenly, followed by the sauerkraut, Swiss cheese, and Russian dressing. The sandwich should then be grilled or pan-fried until the bread is golden brown and the cheese is melted and gooey.
Some prefer to grill the sandwich in butter, while others prefer to use a dry pan. The key is to ensure that the bread is evenly toasted and the cheese is fully melted. The sandwich should be pressed down gently during grilling to ensure that all of the ingredients meld together.
The Reuben’s History and Enduring Legacy
The exact origins of the Reuben sandwich are debated, with several claimants vying for the title of inventor. The most popular story attributes the sandwich to Reuben Kulakofsky (sometimes spelled Reubin), a Lithuanian-born grocer in Omaha, Nebraska. According to this account, Kulakofsky created the sandwich for a poker game held at the Blackstone Hotel in the 1920s or 1930s.
Another story credits Arnold Reuben, the owner of Reuben’s Delicatessen in New York City. This version claims that a showgirl named Marjorie Rambeau requested a special sandwich, and Reuben created the Reuben sandwich in her honor.
Regardless of its exact origins, the Reuben quickly gained popularity and became a staple of delis and restaurants across the United States. Its enduring appeal is a testament to its perfect balance of flavors and textures, as well as its ability to satisfy even the most discerning palates. The Reuben is more than just a sandwich; it’s a culinary icon that continues to be enjoyed by millions of people around the world.
Variations on a Theme
While the classic Reuben is a masterpiece in itself, there are countless variations on the theme, each offering a unique twist on the original.
The Rachel Sandwich
Perhaps the most well-known variation is the Rachel sandwich, which substitutes pastrami or turkey for the corned beef and coleslaw for the sauerkraut. The Rachel offers a similar balance of flavors and textures, but with a slightly different profile.
Other Creative Twists
Other variations include using different types of cheese, such as Gruyere or Havarti, adding spicy ingredients like jalapeños or horseradish, or using different types of bread, such as sourdough or pretzel bread. Some adventurous cooks have even created vegan versions of the Reuben, using plant-based corned beef and cheese substitutes.
The versatility of the Reuben is one of the reasons why it has remained so popular over the years. Whether you prefer the classic version or a more creative variation, there’s a Reuben out there for everyone. The key is to use high-quality ingredients and to pay attention to the balance of flavors and textures.
Why the Reuben Reigns Supreme
The Reuben is more than just a sandwich; it’s an experience. It’s the perfect combination of flavors and textures, a culinary masterpiece that has stood the test of time. Its salty, savory, sour, and creamy elements create a symphony of flavors that dance on your palate. Its crisp, toasted rye bread, tender corned beef, slightly crunchy sauerkraut, and melted Swiss cheese offer a delightful interplay of textures.
The Reuben is also a sandwich with a story. Its debated origins and enduring legacy add to its mystique and appeal. Whether you’re enjoying a classic Reuben at a traditional deli or trying a creative variation at a modern restaurant, you’re participating in a culinary tradition that has been enjoyed by generations. So, the next time you’re looking for a satisfying and delicious meal, reach for a Reuben. You won’t be disappointed. It’s a sandwich that truly deserves its place among the culinary greats. It’s a comforting, flavorful, and undeniably satisfying experience. The Reuben isn’t just a sandwich; it’s a statement.
What are the essential components of a classic Reuben sandwich?
A truly great Reuben hinges on a careful balance of a few key ingredients. First, you absolutely need corned beef, preferably sliced thinly and piled generously. Next comes sauerkraut, which adds a crucial tang and acidity to cut through the richness of the meat. Finally, the sandwich is bound together with Swiss cheese and Russian or Thousand Island dressing, melted and toasted between slices of rye bread.
The rye bread is arguably just as important as the filling. It provides a sturdy base that can hold up to the hefty ingredients, and its distinct flavor profile complements the other components. Often, the bread is buttered on the outside and grilled to a golden-brown perfection, adding a satisfying crunch and enhancing the overall textural experience. The perfect Reuben is all about harmony and contrast.
Why is corned beef the preferred meat in a Reuben, and can other meats be substituted?
Corned beef’s unique flavor profile and tender texture are central to the Reuben’s appeal. The brining process, which involves curing the beef in a salt-based solution with spices, imbues the meat with a distinctive salty, savory taste that pairs beautifully with the sauerkraut and other ingredients. Furthermore, the low and slow cooking method used to prepare corned beef results in a tender, melt-in-your-mouth texture, making it ideal for a sandwich.
While corned beef is traditional, variations of the Reuben can be made with other meats. Pastrami is a popular substitute, offering a similar smoky and savory profile. Turkey Reubens are also relatively common, providing a leaner alternative. However, using other meats will inherently alter the flavor profile of the sandwich, deviating from the classic Reuben experience. Ultimately, the best meat choice depends on personal preference, but corned beef remains the gold standard.
What’s the difference between Russian dressing and Thousand Island dressing, and which is traditionally used on a Reuben?
While both Russian and Thousand Island dressings are creamy, tomato-based condiments, they differ slightly in their ingredients and flavor profiles. Russian dressing typically includes mayonnaise, chili sauce, horseradish, and other spices, resulting in a bolder, spicier flavor. Thousand Island dressing, on the other hand, tends to be sweeter and milder, often containing mayonnaise, ketchup, sweet pickle relish, and sometimes hard-boiled eggs.
Traditionally, Russian dressing is considered the more authentic choice for a Reuben sandwich. Its tangier and spicier notes complement the corned beef and sauerkraut better than the sweeter Thousand Island dressing. However, Thousand Island is a common substitute and often used interchangeably in many establishments. Ultimately, the choice of dressing is often a matter of regional preference and individual taste.
Why is sauerkraut an important ingredient in a Reuben, and can it be omitted?
Sauerkraut, fermented cabbage, plays a crucial role in the Reuben’s flavor profile and textural balance. Its acidity and tangy taste provide a necessary counterpoint to the rich, fatty corned beef and cheese, preventing the sandwich from becoming overly heavy or cloying. The fermentation process also contributes a subtle umami flavor that enhances the overall complexity of the sandwich.
Omitting the sauerkraut would significantly alter the character of the Reuben, removing its signature tang and acidity. While it’s possible to make a sandwich with the other ingredients, it wouldn’t truly be a Reuben in the traditional sense. The sauerkraut is essential to creating the harmonious balance of flavors that defines this classic sandwich. Without it, you’re missing a key element that distinguishes the Reuben from other similar sandwiches.
What type of Swiss cheese is best for a Reuben sandwich?
The best type of Swiss cheese for a Reuben is typically a medium-firm variety with a mild, slightly nutty flavor. Look for Swiss cheese that melts well and has a good balance of sweetness and tang. A high-quality Swiss cheese will complement the other ingredients without overpowering them.
Avoid overly sharp or aged Swiss cheeses, as their strong flavors can clash with the other components of the sandwich. Also, avoid pre-shredded Swiss cheese, as it often contains cellulose, which can hinder proper melting. Opt for a block of Swiss cheese that you can slice yourself for the best texture and flavor.
What’s the best way to cook a Reuben sandwich to ensure optimal melting and toasting?
The ideal cooking method for a Reuben involves a combination of gentle heat and pressure. Grilling the sandwich in a pan or on a griddle, with a weight pressing down on top, is an effective way to ensure even toasting and thorough melting of the cheese. This method allows the bread to become golden brown and crispy while the cheese becomes gooey and delicious.
Another approach is to bake the sandwich in the oven at a moderate temperature. This method is particularly useful for preparing multiple Reubens at once. Regardless of the method you choose, it’s important to monitor the sandwich closely to prevent burning and to ensure that the cheese is fully melted and the bread is toasted to your liking. A successful Reuben boasts a perfect balance of textures and temperatures.
Where did the Reuben sandwich originate, and what is its history?
The exact origin of the Reuben sandwich is debated, with two primary contenders vying for the claim. One popular story attributes the sandwich to Reuben Kulakofsky, a Lithuanian-born grocer in Omaha, Nebraska. According to this account, Kulakofsky requested a special sandwich at the Blackstone Hotel in Omaha around 1920, which became a local favorite and eventually gained national recognition.
Another version of the story credits Arnold Reuben, the owner of Reuben’s Delicatessen in New York City, as the creator of the Reuben. This account claims that the sandwich was invented in 1914 for Marjorie Rambeau, a Broadway actress. While the true origin may remain a mystery, the Reuben’s enduring popularity speaks to its timeless appeal and delicious combination of flavors. Regardless of its specific genesis, the Reuben has become an iconic American sandwich.