The Rachel and Reuben sandwiches are two beloved deli classics that have been satisfying the cravings of food enthusiasts for decades. While they share some similarities, each sandwich boasts its unique flavor profile and texture. In this comprehensive guide, we’ll delve into the world of these mouth-watering creations, exploring their histories, ingredients, and step-by-step instructions on how to make them.
A Brief History of the Rachel and Reuben Sandwiches
Before we dive into the nitty-gritty of crafting these sandwiches, let’s take a brief look at their origins.
The Reuben Sandwich: A Classic Deli Creation
The Reuben sandwich is often attributed to Arnold Reuben, a German-American restaurateur who allegedly created the dish in the early 20th century. However, some sources suggest that the sandwich may have been invented by Reuben Kulakofsky, a Lithuanian-born grocer from Omaha, Nebraska. Regardless of its true origin, the Reuben sandwich has become a staple of Jewish deli cuisine, consisting of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, grilled between slices of rye bread.
The Rachel Sandwich: A Variation of the Classic Reuben
The Rachel sandwich is a variation of the Reuben, with the primary difference being the substitution of pastrami for corned beef. This change gives the Rachel a slightly sweeter and more complex flavor profile. The Rachel sandwich is often attributed to the Carnegie Deli in New York City, where it was allegedly created in the 1970s as a tribute to the actress Rachel Green from the popular TV show “Friends.”
Ingredients and Equipment Needed
To make authentic Rachel and Reuben sandwiches, you’ll need the following ingredients and equipment:
For the Reuben Sandwich:
- 4 slices of rye bread
- 8 oz corned beef, thinly sliced
- 1 cup of sauerkraut, drained and rinsed
- 2 slices of Swiss cheese
- 2 tbsp of Thousand Island dressing
- 2 tbsp of unsalted butter, softened
- Salt and pepper to taste
For the Rachel Sandwich:
- 4 slices of rye bread
- 8 oz pastrami, thinly sliced
- 1 cup of sauerkraut, drained and rinsed
- 2 slices of Swiss cheese
- 2 tbsp of Thousand Island dressing
- 2 tbsp of unsalted butter, softened
- Salt and pepper to taste
Equipment Needed:
- A griddle or skillet
- A meat slicer (optional)
- A cheese slicer (optional)
- A cutting board
- A knife
- A spatula
Step-by-Step Instructions for Making the Reuben Sandwich
Now that we have our ingredients and equipment ready, let’s move on to the step-by-step instructions for making the Reuben sandwich.
Step 1: Prepare the Corned Beef
If you’re using a meat slicer, slice the corned beef into thin strips. If not, you can use pre-sliced corned beef or slice it manually using a sharp knife.
Step 2: Prepare the Sauerkraut
Drain and rinse the sauerkraut, squeezing out as much liquid as possible. This will help prevent the sandwich from becoming too soggy.
Step 3: Assemble the Sandwich
Butter one side of each slice of rye bread. Place one slice of bread, butter-side down, on the griddle or skillet. Top with a slice of corned beef, a spoonful of sauerkraut, a slice of Swiss cheese, and a dollop of Thousand Island dressing.
Step 4: Top with the Second Slice of Bread
Place the second slice of bread, butter-side up, on top of the filling.
Step 5: Grill the Sandwich
Grill the sandwich for 3-4 minutes on the first side, or until the bread is golden brown and the cheese is melted. Carefully flip the sandwich over and grill for an additional 3-4 minutes, or until the other side is also golden brown.
Step-by-Step Instructions for Making the Rachel Sandwich
The instructions for making the Rachel sandwich are identical to those for the Reuben, with the exception of substituting pastrami for corned beef.
Step 1: Prepare the Pastrami
If you’re using a meat slicer, slice the pastrami into thin strips. If not, you can use pre-sliced pastrami or slice it manually using a sharp knife.
Step 2: Prepare the Sauerkraut
Drain and rinse the sauerkraut, squeezing out as much liquid as possible.
Step 3: Assemble the Sandwich
Butter one side of each slice of rye bread. Place one slice of bread, butter-side down, on the griddle or skillet. Top with a slice of pastrami, a spoonful of sauerkraut, a slice of Swiss cheese, and a dollop of Thousand Island dressing.
Step 4: Top with the Second Slice of Bread
Place the second slice of bread, butter-side up, on top of the filling.
Step 5: Grill the Sandwich
Grill the sandwich for 3-4 minutes on the first side, or until the bread is golden brown and the cheese is melted. Carefully flip the sandwich over and grill for an additional 3-4 minutes, or until the other side is also golden brown.
Tips and Variations
While the traditional Reuben and Rachel sandwiches are delicious on their own, there are several ways to mix things up and add your own twist.
Using Different Types of Cheese
While Swiss cheese is the traditional choice for both sandwiches, you can experiment with other types of cheese, such as cheddar, provolone, or even blue cheese.
Adding Caramelized Onions
Caramelized onions add a sweet and savory flavor to both sandwiches. Simply cook some onions in a pan with a little bit of oil until they’re soft and caramelized, then add them to the sandwich.
Using Different Types of Bread
While rye bread is the traditional choice for both sandwiches, you can experiment with other types of bread, such as sourdough or even gluten-free bread.
Conclusion
The Reuben and Rachel sandwiches are two beloved deli classics that are sure to satisfy even the pickiest of eaters. By following the step-by-step instructions outlined in this guide, you’ll be able to create authentic versions of these sandwiches that are sure to impress. Whether you’re a fan of corned beef or pastrami, there’s a sandwich out there for everyone. So go ahead, get creative, and start crafting your own Reuben and Rachel sandwiches today!
What is a Rachel sandwich and how does it differ from a Reuben?
A Rachel sandwich is a variation of the classic Reuben sandwich, with the main difference being the type of meat used. While a traditional Reuben features corned beef, a Rachel typically uses pastrami or turkey instead. This substitution gives the Rachel a slightly different flavor profile and texture.
The Rachel sandwich still retains the other key components of a Reuben, including sauerkraut, Swiss cheese, and Thousand Island dressing, all grilled between slices of rye bread. This combination of flavors and textures creates a delicious and satisfying sandwich that is sure to please even the most discerning palates.
What type of bread is best for a Reuben or Rachel sandwich?
When it comes to crafting the perfect Reuben or Rachel sandwich, the type of bread used is crucial. Rye bread is the traditional choice for both sandwiches, and for good reason. The slightly sweet and earthy flavor of rye complements the savory flavors of the meat, cheese, and sauerkraut perfectly.
Look for a dense and chewy rye bread that can hold up to the generous fillings of the sandwich. You can also try using a marble rye or a pumpernickel bread for added depth of flavor. Whatever type of rye you choose, be sure to toast it until it’s crispy and golden brown to bring out the full flavor of the sandwich.
How do I cook the perfect pastrami for a Rachel sandwich?
Cooking the perfect pastrami for a Rachel sandwich requires a bit of patience and attention to detail. Start by selecting a high-quality pastrami that is thinly sliced and has a good balance of fat and lean meat. Then, cook the pastrami in a skillet over medium heat until it’s crispy and golden brown.
To add extra flavor to the pastrami, try steaming it in a mixture of beer and spices before cooking it in the skillet. This will help to tenderize the meat and infuse it with a rich, savory flavor. Once the pastrami is cooked, let it rest for a few minutes before slicing it thinly and adding it to the sandwich.
What is the best way to assemble a Reuben or Rachel sandwich?
Assembling a Reuben or Rachel sandwich is an art that requires a bit of finesse. Start by spreading a layer of Thousand Island dressing on one slice of rye bread, followed by a layer of sauerkraut and a slice of cheese. Then, add the cooked pastrami or corned beef on top of the cheese.
Finally, place the second slice of rye bread on top of the filling and grill the sandwich in a skillet until it’s crispy and golden brown. Be sure to press down gently on the sandwich as it cooks to help melt the cheese and compress the filling. This will help to create a crispy and satisfying sandwich that is sure to please.
Can I make a vegetarian version of a Reuben or Rachel sandwich?
While traditional Reuben and Rachel sandwiches feature meat as the main ingredient, it’s easy to make a vegetarian version by substituting the meat with a plant-based alternative. Some options include grilled portobello mushrooms, roasted eggplant, or sautéed spinach.
To add extra flavor to the vegetarian version, try using a flavorful cheese such as Swiss or Gruyère, and add some caramelized onions or bell peppers to the filling. You can also use a vegetarian Thousand Island dressing or a homemade alternative made with mayonnaise and chopped pickles.
How do I store leftover Reuben or Rachel sandwiches?
If you’re lucky enough to have leftover Reuben or Rachel sandwiches, you can store them in the refrigerator for up to a day. To keep the sandwiches fresh, wrap them tightly in plastic wrap or aluminum foil and refrigerate them at a temperature of 40°F (4°C) or below.
When you’re ready to eat the leftover sandwiches, simply grill them in a skillet until they’re crispy and golden brown. You can also reheat them in the oven or toaster oven for a few minutes until they’re warm and toasty. Be sure to check the sandwiches for any signs of spoilage before consuming them.
Can I make Reuben or Rachel sandwiches ahead of time?
While it’s best to assemble and grill Reuben or Rachel sandwiches just before serving, you can make some of the components ahead of time to save time and effort. For example, you can cook the pastrami or corned beef a day in advance and store it in the refrigerator until you’re ready to assemble the sandwiches.
You can also prepare the sauerkraut and cheese ahead of time and store them in the refrigerator until you’re ready to use them. However, it’s best to assemble and grill the sandwiches just before serving to ensure that they’re crispy and fresh.