The Ultimate Guide To Reuben Vs Corned Beef

When it comes to classic deli sandwiches, there’s a longstanding rivalry between two iconic contenders: the Reuben and the Corned Beef. Both boasting mouthwatering flavors and a loyal following, these culinary delights have sparked countless debates over which reigns supreme. In this blog post, we delve into the fascinating world of Reuben vs Corned Beef, exploring their unique characteristics, origins, and what sets them apart.

Origins and History

Reuben

The Reuben sandwich traces its roots back to the 1920s in Omaha, Nebraska. It is widely believed that Reuben Kulakofsky, a Lithuanian immigrant and grocer, created the sandwich at his delicatessen. The original recipe included corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing on rye bread.

Corned Beef

Corned beef has a much longer history, dating back centuries. It is made from beef brisket that has been cured in a brine solution containing salt, spices, and other seasonings. The term “corned” refers to the large grains of salt crystals used in the curing process, which resemble corn kernels.

Key Ingredients

Reuben

• Corned beef: Thinly sliced, brined beef brisket
• Swiss cheese: Creamy and nutty, it complements the savory corned beef
• Sauerkraut: Fermented cabbage, adding a tangy and sour flavor
• Thousand Island dressing: A creamy, slightly sweet dressing with a hint of dill
• Rye bread: Dense and flavorful, it provides a sturdy base for the sandwich

Corned Beef

• Corned beef: The star of the show, with its distinctive salty and slightly spicy flavor
• Mustard: Typically yellow mustard, adding a sharp and tangy kick
• Rye bread or pumpernickel bread: Provides a slightly sour and earthy backdrop

Preparation Methods

Reuben

1. Grill or toast two slices of rye bread.
2. Spread Thousand Island dressing on one slice.
3. Layer with Swiss cheese, corned beef, and sauerkraut.
4. Top with the remaining slice of rye bread.
5. Grill or pan-fry the sandwich until golden brown and the cheese is melted.

Corned Beef

1. Thinly slice the corned beef.
2. Spread mustard on one slice of rye bread or pumpernickel bread.
3. Layer with the corned beef.
4. Top with the remaining slice of bread.
5. Serve immediately.

Taste and Texture

Reuben

• Complex and flavorful, with a balance of salty, tangy, and creamy notes
• Tender corned beef, melted Swiss cheese, and crunchy sauerkraut provide a satisfying combination of textures

Corned Beef

• Bold and savory, with a pronounced salty flavor
• Tender corned beef and sharp mustard create a harmonious taste experience
• Rye bread or pumpernickel bread adds a slightly sour undertone

Where to Find

Reuben

• Delis and sandwich shops
• Jewish restaurants
• Some casual dining restaurants

Corned Beef

• Delis and sandwich shops
• Irish pubs
• Some casual dining restaurants

Which Is Better?

The age-old question of Reuben vs Corned Beef ultimately comes down to personal preference. Both sandwiches offer unique and delectable flavors. If you enjoy a complex and tangy sandwich with a variety of textures, the Reuben is a great choice. If you prefer a bold and savory sandwich with a pronounced salty flavor, the Corned Beef is the way to go.

Beyond the Sandwich

While the Reuben and Corned Beef are most famous as sandwiches, they can also be enjoyed in other forms:

• Reuben Soup: A creamy soup made with corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing.
• Corned Beef Hash: A hearty breakfast dish made with diced corned beef, potatoes, and onions.
• Reuben Rolls: Bite-sized appetizers made with corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing wrapped in crescent roll dough.
• Corned Beef Tacos: A fusion dish featuring corned beef, mustard, and shredded cheese in a crispy taco shell.

Answers to Your Most Common Questions

1. What is the difference between corned beef and pastrami?

Corned beef is made from brisket that has been cured in a brine solution, while pastrami is made from brisket that has been cured in a brine solution and then smoked.

2. Can I make a Reuben sandwich without sauerkraut?

Yes, you can make a Reuben sandwich without sauerkraut. However, the sauerkraut adds a distinctive tangy flavor that is characteristic of the sandwich.

3. What is the best bread for a Reuben sandwich?

Rye bread is the traditional bread for a Reuben sandwich. Its dense and flavorful texture complements the other ingredients well.

4. Can I use any type of cheese in a Reuben sandwich?

While Swiss cheese is the traditional cheese for a Reuben sandwich, you can use other types of cheese, such as cheddar or provolone.

5. What is the best way to reheat a Reuben sandwich?

The best way to reheat a Reuben sandwich is to wrap it in foil and place it in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through.