The Reuben sandwich. Just the name conjures images of perfectly grilled rye bread, layers of tender corned beef, tangy sauerkraut, melted Swiss cheese, and that distinctive, creamy Russian or Thousand Island dressing. It’s a symphony of flavors and textures, a culinary masterpiece that has captivated sandwich lovers for generations. But how is a Reuben served? The answer, while seemingly simple, involves nuances in preparation, presentation, and even regional variations that contribute to the ultimate Reuben experience.
The Foundation: Key Ingredients and Their Roles
The Reuben’s magic lies in the interplay of its core components. Each ingredient contributes a unique element, and the quality of these ingredients significantly impacts the final product.
The Bread: Rye’s the Limit
The bread is arguably the most critical element. While other breads might be used in a pinch, the classic Reuben demands rye bread. Not just any rye, though. A good Reuben usually uses a marbled rye, a combination of light and dark rye flours. This provides a visually appealing swirl and a slightly sweeter flavor compared to darker, denser ryes. The bread should be sturdy enough to hold the fillings without becoming soggy, yet tender enough to allow for easy biting. It needs to be sliced to a reasonable thickness – too thin, and it disintegrates; too thick, and it overpowers the other ingredients.
The Meat: Corned Beef, Not Pastrami
Corned beef is the heart and soul of the Reuben. It’s brined beef, usually brisket, that has been cured in spices and then slow-cooked until incredibly tender. The quality of the corned beef is paramount. Ideally, it should be thinly sliced against the grain to maximize tenderness and prevent it from being chewy. Some delis offer both lean and fatty corned beef; the choice depends on personal preference, but a bit of fat contributes to the overall flavor and moisture of the sandwich. Corned beef’s saltiness is key in balancing other elements.
The Kraut: Tangy and Crisp
Sauerkraut, fermented cabbage, provides the crucial tangy counterpoint to the rich corned beef and cheese. The sauerkraut should be well-drained to prevent the sandwich from becoming overly wet. The best sauerkraut is fermented, retaining a natural and pleasant sourness. Jarred varieties are common, but many argue that freshly made or high-quality sauerkraut elevates the Reuben to another level. The slight crunch of well-prepared sauerkraut adds a textural dimension that complements the other soft ingredients. Some recipes call for a quick rinse of the sauerkraut to reduce acidity.
The Cheese: Swiss Bliss
Swiss cheese is the traditional cheese of choice for a Reuben. Its mild, nutty flavor and excellent melting properties make it a perfect complement to the other ingredients. It should be real Swiss cheese, not processed. The cheese should be evenly distributed over the corned beef and sauerkraut to ensure that every bite contains that creamy, melted goodness. The subtle notes of the swiss are crucial in not overpowering the other strong flavors.
The Dressing: Russian or Thousand Island?
The debate rages on: Russian or Thousand Island dressing? Both are acceptable, and the choice often comes down to personal preference or regional tradition. Russian dressing typically has a spicier, more pronounced flavor, often incorporating horseradish or chili sauce. Thousand Island dressing is generally sweeter and milder, with a smoother texture. The dressing adds moisture and a tangy sweetness that ties all the flavors together. The key is not to overdo it; too much dressing can make the sandwich soggy.
The Art of Assembly: Building the Perfect Reuben
Creating a great Reuben isn’t just about having the right ingredients; it’s about assembling them in the right way and cooking them to perfection.
Layering for Success
The order in which the ingredients are layered matters. A common approach is to start with a layer of dressing on each slice of rye bread. Then, layer the Swiss cheese on one slice, followed by the corned beef, the sauerkraut, and more cheese on the other slice. This layering helps to distribute the flavors evenly and prevents the bread from becoming soggy. Some prefer to place the sauerkraut directly on the cheese so it warms through when grilled. There isn’t a single “right” way, but attention to layering enhances the overall experience.
Grilling to Golden Perfection
The Reuben is traditionally grilled on a griddle or in a pan with butter. The butter helps to create a golden-brown, crispy crust on the bread. The sandwich should be cooked over medium heat to allow the cheese to melt completely and the fillings to warm through without burning the bread. Some chefs use a panini press to create a perfectly flat and evenly grilled sandwich. Regardless of the method, the goal is to achieve a warm, gooey interior and a crisp, buttery exterior. The temperature is key, too high and the bread burns before the interior warms up.
A Note on Variations: Open-Faced and More
While the classic Reuben is a closed sandwich, some variations exist. An open-faced Reuben is served with only one slice of bread, topped with the fillings. This version is often broiled rather than grilled. Other variations might include using different types of bread, such as sourdough or pumpernickel, or substituting turkey for corned beef, creating a “Rachel” sandwich. These variations, while interesting, stray from the traditional Reuben experience.
The Serving Experience: Presentation and Accompaniments
How a Reuben is served is almost as important as how it’s made. Presentation matters, and the right accompaniments can elevate the entire meal.
Cutting and Presentation
The Reuben is typically cut in half diagonally. This not only makes it easier to handle but also provides a visual appeal, showcasing the layers of ingredients. The sandwich should be served immediately after grilling, while it’s still warm and the cheese is melted. A clean plate and a well-presented sandwich demonstrate attention to detail.
Traditional Sides: What Goes Well with a Reuben?
The classic accompaniment to a Reuben is French fries or potato chips. The salty, crispy potatoes provide a nice contrast to the rich sandwich. Another popular choice is coleslaw, which offers a refreshing and tangy counterpoint to the Reuben’s flavors. Pickles, especially dill pickles, are also a common side dish, providing a sharp and acidic contrast. For a lighter option, a simple green salad can be served alongside the Reuben. The choice of side dish depends on personal preference and the overall desired meal experience.
Beverage Pairings: Completing the Meal
Selecting the right beverage can enhance the Reuben experience. A classic pairing is a cold beer, particularly a lager or pilsner, which helps to cut through the richness of the sandwich. A glass of iced tea is also a refreshing option. For those who prefer wine, a dry rosé or a light-bodied red can complement the flavors of the Reuben. Ultimately, the best beverage pairing is one that complements the sandwich without overpowering its flavors.
Regional Variations and Modern Interpretations
While the core ingredients and methods remain relatively consistent, the Reuben has seen regional variations and modern interpretations over the years.
The “Rachel” Sandwich: Turkey Takes Center Stage
Perhaps the most well-known variation is the “Rachel” sandwich, which substitutes turkey for corned beef and coleslaw for sauerkraut. While delicious in its own right, the Rachel offers a different flavor profile than the traditional Reuben. It provides a lighter and slightly sweeter alternative.
Regional Twists: From New York to the Midwest
Different regions may have their own subtle twists on the Reuben. In some areas, a sweeter Thousand Island dressing is preferred, while in others, a spicier Russian dressing is the norm. Some delis may use a different type of rye bread or a different cut of corned beef. These regional variations add to the rich tapestry of Reuben culture.
Modern Reinventions: Deconstructed and Beyond
In recent years, chefs have experimented with deconstructed Reubens, Reuben egg rolls, and even Reuben pizza. These modern interpretations often highlight the individual components of the sandwich in new and creative ways. While these variations may not appeal to purists, they demonstrate the enduring popularity and versatility of the Reuben flavor profile.
The Enduring Appeal of the Reuben
The Reuben’s enduring appeal lies in its perfectly balanced combination of flavors and textures. The salty corned beef, the tangy sauerkraut, the melted Swiss cheese, and the creamy dressing all work together in harmony to create a truly satisfying and unforgettable sandwich. It’s a classic for a reason, a testament to the power of simple ingredients combined with culinary expertise. Whether you’re enjoying a traditional Reuben at a classic deli or trying a modern interpretation at a trendy restaurant, the Reuben is a culinary experience that is sure to please. The robust and comforting flavors of a Reuben offer a sense of nostalgia and familiarity.
The Reuben is more than just a sandwich; it’s a symbol of American culinary ingenuity and a celebration of simple, flavorful ingredients. Its enduring popularity is a testament to its perfect balance of savory, tangy, and creamy flavors. It’s a sandwich that has stood the test of time and continues to be enjoyed by generations of sandwich lovers.
What are the essential components of a classic Reuben sandwich?
A classic Reuben sandwich consists of corned beef, Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, grilled between slices of rye bread. The corned beef provides a savory, salty base, while the Swiss cheese adds a nutty and slightly tangy counterpoint. The sauerkraut contributes a fermented, sour flavor and a pleasant crispness. The dressing ties all the ingredients together with its creamy, slightly sweet, and tangy profile.
These ingredients are carefully layered and then grilled or pressed until the bread is golden brown and the cheese is melted and gooey. The combination of textures and flavors – the tender corned beef, the sharp cheese, the crunchy sauerkraut, and the creamy dressing – is what makes the Reuben a truly iconic and satisfying sandwich. Deviations from these core components often lead to debate amongst Reuben purists.
What types of bread are most commonly used for a Reuben, and why?
The most common type of bread used for a Reuben sandwich is rye bread, particularly a seeded rye. The dense texture and slightly sour flavor of rye bread complements the savory and tangy components of the sandwich. Its sturdiness is also important, as it needs to hold up to the moist ingredients and the grilling process without becoming soggy.
While light rye is sometimes used, darker, marble rye is often preferred for its richer flavor and visual appeal. The seeds on the crust add a pleasant crunch and further enhance the textural experience. Other bread types, such as pumpernickel, are occasionally used, but rye bread remains the quintessential choice for an authentic Reuben.
What are the key differences between Russian dressing and Thousand Island dressing on a Reuben?
While both Russian and Thousand Island dressings are creamy, tomato-based condiments, they have distinct flavor profiles that influence the overall taste of the Reuben. Russian dressing typically features a spicier, more savory flavor profile, often incorporating horseradish, chili sauce, or other spicy ingredients. This results in a bolder, more complex taste that can cut through the richness of the corned beef and cheese.
Thousand Island dressing, on the other hand, is generally sweeter and milder. It often contains sweet pickle relish, hard-boiled eggs, and other ingredients that contribute to its sweeter and less spicy taste. While both dressings work well in a Reuben, the choice between them depends on personal preference – whether one prefers a spicier, more savory flavor or a sweeter, milder one.
What is the best way to prepare the sauerkraut for a Reuben sandwich?
Proper sauerkraut preparation is crucial for a well-balanced Reuben. Before adding the sauerkraut to the sandwich, it’s important to drain it well to remove excess liquid. This prevents the sandwich from becoming soggy and ensures that the flavors are concentrated. Some people prefer to rinse the sauerkraut lightly to reduce its acidity, while others enjoy the full tang.
In addition to draining, it’s also a good idea to gently squeeze the sauerkraut to remove any remaining moisture. This step is especially important if you’re using a commercially prepared sauerkraut that tends to be quite wet. Some recipes also call for lightly cooking the sauerkraut with a bit of butter or other fat to soften it and further develop its flavor.
What is the ideal method for cooking or grilling a Reuben sandwich?
The ideal method for cooking a Reuben sandwich involves a low and slow approach, allowing the cheese to melt completely and the bread to become golden brown and crispy without burning. Applying a thin layer of butter or mayonnaise to the outside of the bread slices helps to achieve even browning and adds a delightful richness to the crust.
The sandwich should be cooked in a preheated skillet or on a griddle over medium-low heat, flipping it occasionally to ensure even cooking on both sides. A panini press can also be used, which provides even pressure and helps to compress the sandwich, resulting in a more uniform and cohesive texture. Regardless of the method used, patience is key to achieving a perfectly cooked Reuben.
Can a Reuben be made vegetarian or vegan? What are some alternative ingredients?
Yes, a Reuben can be adapted to be vegetarian or vegan by substituting the corned beef with suitable alternatives. For a vegetarian version, marinated and grilled portobello mushrooms or tempeh can be used to mimic the savory flavor and texture of corned beef. These options provide a hearty and flavorful base for the sandwich.
For a vegan Reuben, the Swiss cheese can be replaced with a vegan cheese alternative that melts well. A vegan Russian or Thousand Island dressing, typically made with a base of vegan mayonnaise, can be used in place of the traditional dressing. With these substitutions, vegetarians and vegans can enjoy a similar flavor profile to the classic Reuben sandwich.
What are some popular side dishes to serve with a Reuben sandwich?
A Reuben sandwich is a hearty and flavorful meal on its own, but it pairs well with a variety of side dishes that complement its rich flavors. Classic options include potato chips, coleslaw, or a simple green salad with a light vinaigrette. The crispness and acidity of these sides help to balance the richness of the sandwich.
Other popular choices include French fries, onion rings, or a cup of creamy tomato soup. Pickles, such as dill or bread and butter pickles, are also a common accompaniment, providing a refreshing contrast to the savory flavors of the Reuben. Ultimately, the best side dish depends on personal preference and the desired level of indulgence.