The Reuben sandwich is a classic deli favorite that has been satisfying hungry patrons for decades. This mouthwatering combination of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, grilled to perfection on rye bread, is a staple of Jewish delis and diners across the United States. However, in this article, we’ll be putting a twist on the traditional recipe by using pastrami instead of corned beef. Pastrami, with its rich, smoky flavor and tender texture, pairs perfectly with the tangy sauerkraut and creamy Swiss cheese, making for a truly unforgettable Reuben experience.
A Brief History of the Reuben Sandwich
Before we dive into the recipe, let’s take a brief look at the origins of the Reuben sandwich. The sandwich is named after Arnold Reuben, a German-American restaurateur who allegedly created the dish in the 1920s at his deli in New York City. However, there is some debate over whether Reuben was indeed the true inventor of the sandwich, with some claiming that it was actually created by Reuben Kulakofsky, a Lithuanian-born grocer from Omaha, Nebraska.
Regardless of who actually came up with the idea, the Reuben sandwich quickly gained popularity across the United States, becoming a staple of Jewish delis and diners. Over time, variations of the recipe have emerged, with some using different types of meat or cheese, while others add their own unique twist to the classic recipe.
Why Use Pastrami Instead of Corned Beef?
So, why use pastrami instead of corned beef in our Reuben recipe? The answer lies in the unique flavor and texture that pastrami brings to the table. Pastrami, which is made by curing and smoking beef navel or plate cuts, has a rich, savory flavor that is both slightly sweet and tangy. This flavor pairs perfectly with the tangy sauerkraut and creamy Swiss cheese, creating a truly balanced and delicious taste experience.
In addition to its flavor, pastrami also has a tender and juicy texture that is simply irresistible. When thinly sliced and piled high on rye bread, pastrami makes for a truly satisfying and filling sandwich.
Choosing the Right Pastrami
When it comes to choosing the right pastrami for your Reuben sandwich, there are a few things to keep in mind. First and foremost, look for pastrami that is made from high-quality beef and is cured and smoked using traditional methods. This will ensure that your pastrami has a rich, authentic flavor that is simply delicious.
In addition to the quality of the pastrami, you’ll also want to consider the level of spiciness. Some pastrami is made with a spicy blend of spices and herbs, while others are milder and more subtle. If you prefer a milder flavor, look for pastrami that is labeled as “mild” or “low-sodium.” If you prefer a spicier flavor, look for pastrami that is labeled as “spicy” or “hot.”
The Ingredients You’ll Need
Now that we’ve discussed the benefits of using pastrami in our Reuben recipe, let’s take a look at the ingredients you’ll need to make this delicious sandwich.
- 1 pound pastrami, thinly sliced
- 1 cup sauerkraut, drained and rinsed
- 2 tablespoons unsalted butter, softened
- 2 tablespoons Thousand Island dressing
- 2 slices rye bread
- 2 slices Swiss cheese
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Preparing the Sauerkraut
Before we start assembling our Reuben sandwich, let’s take a look at how to prepare the sauerkraut. Sauerkraut, which is made from fermented shredded cabbage, has a tangy, slightly sour flavor that pairs perfectly with the rich pastrami and creamy Swiss cheese.
To prepare the sauerkraut, simply drain and rinse it in cold water. This will help to remove excess salt and vinegar, which can make the sauerkraut taste too sour.
Assembling the Reuben Sandwich
Now that we have all of our ingredients ready, it’s time to start assembling our Reuben sandwich. Here’s a step-by-step guide to help you create the perfect Reuben:
- Preheat a large skillet or griddle over medium heat.
- Butter one side of each slice of rye bread.
- Place one slice of bread, butter-side down, in the skillet.
- Top the bread with a slice of Swiss cheese, a few slices of pastrami, and a spoonful of sauerkraut.
- Drizzle the top of the sauerkraut with Thousand Island dressing and sprinkle with Dijon mustard.
- Top with the second slice of bread, butter-side up.
- Cook for 2-3 minutes, or until the bread is golden brown and the cheese is melted.
- Carefully flip the sandwich over and cook for an additional 2-3 minutes, or until the other side is also golden brown.
Tips and Variations
While the classic Reuben recipe is delicious on its own, there are many ways to mix things up and add your own unique twist. Here are a few tips and variations to consider:
- Use a panini press: If you have a panini press, use it to cook your Reuben sandwich. This will help to compress the sandwich and melt the cheese, creating a crispy and delicious exterior.
- Add some spice: If you like a little heat in your Reuben, add some sliced jalapeños or hot peppers to the sandwich.
- Use different types of cheese: While Swiss cheese is traditional in Reuben sandwiches, you can also use other types of cheese, such as cheddar or provolone.
- Add some caramelized onions: Caramelized onions add a sweet and savory flavor to the Reuben sandwich. Simply cook some onions in a pan until they’re soft and caramelized, then add them to the sandwich.
Common Mistakes to Avoid
While making a Reuben sandwich is relatively straightforward, there are a few common mistakes to avoid. Here are a few things to keep in mind:
- Don’t overfill the sandwich: While it can be tempting to add as much pastrami and sauerkraut as possible, this can make the sandwich difficult to eat and can result in a mess.
- Don’t cook the sandwich too long: Cooking the sandwich for too long can result in dry, overcooked bread and cheese. Cook the sandwich until it’s golden brown and the cheese is melted, then remove it from the heat.
- Don’t forget the Thousand Island dressing: Thousand Island dressing is a key component of the Reuben sandwich, adding a tangy and creamy flavor to the dish. Don’t forget to add it to the sandwich before cooking.
Conclusion
The Reuben sandwich is a classic deli favorite that is easy to make and delicious to eat. By using pastrami instead of corned beef, we’ve added a new level of flavor and texture to this beloved dish. Whether you’re a fan of traditional Reuben sandwiches or are looking to mix things up with a new twist, this recipe is sure to please. So go ahead, give it a try, and experience the ultimate Reuben sandwich for yourself.
| Ingredients | Quantity |
|---|---|
| Pastrami | 1 pound |
| Sauerkraut | 1 cup |
| Unsalted butter | 2 tablespoons |
| Thousand Island dressing | 2 tablespoons |
| Rye bread | 2 slices |
| Swiss cheese | 2 slices |
| Dijon mustard | 1 tablespoon |
| Salt and pepper | To taste |
- Preheat a large skillet or griddle over medium heat.
- Butter one side of each slice of rye bread.
- Use a panini press to cook the sandwich.
- Add some sliced jalapeños or hot peppers to the sandwich for a spicy kick.
What is a Reuben sandwich and where did it originate?
A Reuben sandwich is a type of sandwich that typically consists of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, grilled between slices of rye bread. The origins of the Reuben sandwich are often disputed, but it is commonly attributed to Arnold Reuben, a German-American restaurateur who allegedly created the dish in the early 20th century.
However, some sources also claim that the Reuben sandwich was actually invented by Reuben Kulakofsky, a Lithuanian-American grocer who lived in Omaha, Nebraska. According to this story, Kulakofsky created the sandwich in the 1920s as a way to feed his friends during weekly poker games. Regardless of its true origins, the Reuben sandwich has become a beloved classic around the world.
What type of pastrami is best for a Reuben sandwich?
When it comes to making a Reuben sandwich, the type of pastrami used can make a big difference in terms of flavor and texture. Look for a high-quality pastrami that is made from the navel cut of beef, which is cured in a mixture of spices, salt, and sugar before being smoked to perfection. This type of pastrami is typically more tender and flavorful than other types of pastrami.
Some popular brands of pastrami that are well-suited for Reuben sandwiches include Katz’s Delicatessen and Carnegie Deli. If you can’t find these brands in your local grocery store, you can also try making your own pastrami from scratch using a recipe found online or in a cookbook.
How do I assemble a Reuben sandwich?
Assembling a Reuben sandwich is a relatively straightforward process that requires just a few ingredients and some basic kitchen tools. Start by buttering two slices of rye bread on the outside, then layer the pastrami, sauerkraut, Swiss cheese, and Thousand Island dressing on the inside. Place the sandwich in a skillet or griddle over medium heat and cook until the bread is golden brown and the cheese is melted.
It’s also a good idea to use a panini press or grill to cook the sandwich, as this will help to melt the cheese and compress the ingredients together. Regardless of the cooking method you choose, be sure to cook the sandwich slowly and carefully to avoid burning the bread or overcooking the pastrami.
What type of cheese is best for a Reuben sandwich?
The type of cheese used in a Reuben sandwich can vary depending on personal preference, but Swiss cheese is the most traditional and widely accepted choice. Swiss cheese has a mild, nutty flavor that complements the pastrami and sauerkraut nicely, and its creamy texture helps to balance out the crunch of the bread.
Other types of cheese, such as cheddar or provolone, can also be used in a Reuben sandwich, but they may alter the flavor and texture of the dish slightly. If you’re looking for a more authentic Reuben experience, it’s best to stick with Swiss cheese.
Can I make a vegetarian version of a Reuben sandwich?
While traditional Reuben sandwiches are made with pastrami, it is possible to make a vegetarian version of the dish using alternative ingredients. Some options for vegetarian Reuben sandwiches include using marinated and grilled portobello mushrooms, eggplant, or zucchini in place of the pastrami.
You can also use vegetarian pastrami alternatives, such as tofu or tempeh, which can be marinated and cooked in a similar way to traditional pastrami. Regardless of the ingredients you choose, be sure to pair them with sauerkraut, Swiss cheese, and Thousand Island dressing to capture the classic flavors of a Reuben sandwich.
How do I store leftover Reuben sandwiches?
If you have leftover Reuben sandwiches, it’s best to store them in the refrigerator to keep them fresh. Wrap the sandwiches tightly in plastic wrap or aluminum foil and place them in the refrigerator within a few hours of cooking.
When you’re ready to eat the sandwiches, simply reheat them in a skillet or oven until the cheese is melted and the bread is toasted. You can also freeze Reuben sandwiches for up to a few months, but be aware that the texture and flavor of the sandwich may be affected by the freezing process.
Can I make Reuben sandwiches ahead of time?
While it’s possible to make Reuben sandwiches ahead of time, it’s generally best to assemble and cook them just before serving. This will help to ensure that the bread is crispy and the cheese is melted, and that the flavors of the sandwich are at their best.
If you need to make Reuben sandwiches ahead of time, you can assemble the ingredients and store them in the refrigerator for a few hours before cooking. However, be aware that the bread may become soggy and the cheese may not melt as well if the sandwich is cooked too far in advance.