When it comes to deli sandwiches, two popular options often come to mind: the Reuben and the corned beef sandwich. While they share some similarities, many people are left wondering, what’s the difference between these two tasty treats? As a sandwich enthusiast, I’m excited to dive into the world of cured meats, tangy condiments, and crusty bread to uncover the distinct characteristics that set these two apart.
The Origins: A Brief History of the Reuben and Corned Beef
To understand the differences, let’s start with a brief history of each. The Reuben sandwich has its roots in the United States, specifically in Omaha, Nebraska, in the 1920s. According to legend, it was created by Arnold Reuben, a German-American restaurateur, who combined corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing between slices of rye bread. The original recipe was meant to be a twist on the classic corned beef sandwich, adding a tangy, creamy element to the mix.
On the other hand, corned beef has a longer, more storied past that dates back to the 17th century. The process of curing beef in a saltwater brine, known as corning, originated in Ireland and was popularized by Jewish immigrants who brought the technique to the United States. Corned beef became a staple in American delis, often served on its own or paired with mustard and pickles on rye bread.
The Meat of the Matter: Corned Beef Varieties
One of the primary differences between a Reuben and a corned beef sandwich lies in the type of corned beef used. While both may feature this cured meat, the quality, texture, and flavor profile can vary greatly.
Flat-Cut Corned Beef
Flat-cut corned beef is the most common variety used in both Reubens and corned beef sandwiches. This cut comes from the leaner part of the brisket, resulting in a more tender, thinly sliced product. It’s often boiled or steamed to rehydrate the meat, making it juicy and flavorful.
Thick-Cut Corned Beef
Thick-cut corned beef, on the other hand, is typically reserved for Reubens or specialty sandwiches. This cut comes from the fattier part of the brisket, yielding a more robust, chunky texture. The increased fat content gives the meat a richer, more complex flavor when cooked.
Hand-Rubbed Corned Beef
Some high-end delis and specialty shops offer hand-rubbed corned beef, where the meat is rubbed with a mixture of spices, herbs, and sometimes even coffee or chocolate to enhance the flavor. This type of corned beef is often used in gourmet Reubens or specialty sandwiches.
Sauerkraut: The Secret to a True Reuben
Sauerkraut is another key component that sets a Reuben apart from a traditional corned beef sandwich. Finely shredded and tangy, sauerkraut adds a burst of fermented flavor to each bite. It’s essential to use high-quality, fermented sauerkraut that’s been allowed to mature, as it provides a depth of flavor that can’t be replicated with store-bought varieties.
The Assembly: Building the Perfect Sandwich
Now that we’ve discussed the ingredients, let’s talk about assembly. A traditional Reuben is carefully constructed to ensure each bite is a harmonious blend of flavors and textures.
The Order of Operations
The typical Reuben assembly goes like this:
- Rye bread: Toasted or grilled to give it a crispy base.
- Corned beef: Thinly sliced or chunky, depending on the type used.
- Sauerkraut: Spread generously to cover the beef.
- Swiss cheese: Melted to bind the flavors together.
- Thousand Island dressing: Applied in moderation to add creaminess.
A corned beef sandwich, on the other hand, is often a more straightforward affair, with corned beef, mustard, and pickles piled high on rye bread.
Modern Twists and Variations
While traditional Reubens and corned beef sandwiches are beloved, modern delis and chefs are constantly pushing the boundaries. Some popular variations include:
Reuben Variations
- Korean Reuben: Spicy kimchi replaces sauerkraut, while bulgogi beef adds an Asian twist.
- Veggie Reuben: Thinly sliced tempeh or tofu takes the place of corned beef, paired with avocado and vegan Thousand Island dressing.
Corned Beef Innovations
- Corned beef tacos: Spicy corned beef, sliced avocado, and pickled onions in a crispy taco shell.
- Corned beef hash: Diced corned beef mixed with potatoes, onions, and bell peppers, served with fried eggs and toast.
The Verdict: A Tale of Two Sandwiches
So, what’s the difference between a Reuben and a corned beef sandwich? The answer lies in the attention to detail, the quality of ingredients, and the careful balance of flavors. A traditional Reuben is a harmonious union of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, all nestled between slices of rye bread. A corned beef sandwich, on the other hand, is a more rustic, straightforward affair, often featuring a single star: the corned beef itself.
While both sandwiches have their unique charms, it’s the Reuben’s clever combination of flavors and textures that elevate it to a culinary masterpiece. Whether you’re a deli aficionado or a casual sandwich enthusiast, the next time you’re faced with the choice between a Reuben and a corned beef, remember: the attention to detail and commitment to quality make all the difference.
| Sandwich | Corned Beef Type | Sauerkraut | Cheese | Condiments |
|---|---|---|---|---|
| Reuben | Flat-cut or Thick-cut | Finely shredded, fermented | Swiss | Thousand Island dressing |
| Corned Beef Sandwich | Flat-cut | N/A | N/A | Mustard, pickles |
In conclusion, the difference between a Reuben and a corned beef sandwich lies in the nuances of preparation, ingredient quality, and flavor balance. Whether you’re in the mood for a classic Reuben or a hearty corned beef sandwich, one thing is certain: both are delicious in their own right, and each offers a unique sandwich experience that’s sure to satisfy.
What is the main difference between a Reuben and Corned Beef sandwich?
The main difference between a Reuben and Corned Beef sandwich lies in the ingredients used and the cooking method. A traditional Reuben sandwich consists of corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing, grilled between slices of rye bread. On the other hand, a Corned Beef sandwich typically features thinly sliced corned beef, often served on its own or with some lettuce and tomato, on a plain sandwich bread.
While both sandwiches feature corned beef as the main protein, the addition of sauerkraut, cheese, and Thousand Island dressing gives the Reuben a more complex flavor profile and a satisfying crunch from the grilled bread. In contrast, the Corned Beef sandwich is often a more straightforward, no-frills affair, allowing the corned beef to take center stage.
What is the origin of the Reuben sandwich?
The origin of the Reuben sandwich is a topic of much debate among food historians and enthusiasts. One popular story claims that the sandwich was created in the 1920s by Arnold Reuben, a German-American restaurateur in New York City. According to this tale, Reuben created the sandwich as a specialty item for his deli, which quickly became a hit with locals and celebrities alike.
However, some argue that the Reuben sandwich may have originated earlier, possibly in the early 20th century, as a variation on the classic corned beef sandwich. Regardless of its true origins, the Reuben has become a beloved sandwich around the world, with its unique combination of flavors and textures captivating diners for generations.
What is the best type of bread to use for a Reuben sandwich?
When it comes to building the perfect Reuben sandwich, the type of bread used is crucial. Traditional Reuben purists swear by classic rye bread, which provides a sturdy base for the generous filling. The slightly sour flavor and chewy texture of rye bread perfectly complement the sweetness of the corned beef and the tanginess of the sauerkraut.
Some modern variations may use other types of bread, such as pumpernickel or whole wheat, but for a true classic Reuben experience, rye bread is the way to go. Look for a dense, dark rye with a hint of caraway seeds for an authentic taste.
Can you make a vegetarian version of a Reuben sandwich?
While traditional Reuben sandwiches feature corned beef as the main protein, it’s entirely possible to create a vegetarian version that captures the essence of the original. One popular option is to substitute the corned beef with thinly sliced tempeh or seitan, which can be marinated and grilled to mimic the texture and flavor of the meat.
Alternatively, you could use roasted or sautéed mushrooms, such as portobello or cremini, to add a meaty depth to the sandwich. Don’t forget to add the sauerkraut, cheese, and Thousand Island dressing to complete the Reuben experience!
How do you grill a Reuben sandwich?
Grilling a Reuben sandwich is an art form that requires a bit of finesse, but the payoff is well worth the effort. Start by buttering the rye bread slices on the outside, then place the sandwich under the broiler or in a panini press until the bread is golden brown and crispy.
For a more authentic grilled Reuben experience, try using a grill or grill pan over medium heat. Place the sandwich in the pan and cook for about 4-5 minutes on each side, pressing down gently to ensure even cooking and a nice sear.
What is the best way to store leftover Reuben sandwiches?
Leftover Reuben sandwiches can be a delightful treat, but only if stored properly to maintain their texture and flavor. The key is to keep the sandwiches away from moisture and heat, which can cause the bread to become soggy and the filling to lose its crunch.
Wrap the sandwiches tightly in plastic wrap or aluminum foil and store them in the refrigerator for up to a day. Alternatively, you can freeze the sandwiches for up to a month, then thaw and reheat as needed. When reheating, try grilling or toasting the sandwiches to restore their crispy texture.
Can you make a Reuben sandwich in advance?
While it’s possible to make individual components of the Reuben sandwich in advance, such as cooking the corned beef or preparing the sauerkraut, it’s generally best to assemble the sandwich just before serving. This ensures that the bread stays crisp, the cheese stays melted, and the flavors stay bright and fresh.
If you must make the sandwiches in advance, consider assembling them without the cheese and Thousand Island dressing, which can become soggy over time. Add these ingredients just before serving, and you’ll be rewarded with a deliciously fresh Reuben sandwich.