What’S The Difference Between, Reuben Vs Pastrami? Read This To Find Out!
What To Know
- Pastrami sandwiches can be served on either rye or pumpernickel bread, which has a dark, dense texture and a slightly sweet flavor.
- The Reuben is a classic combination of tangy and savory flavors, while pastrami offers a more smokey and robust taste.
- The debate between Reuben and pastrami is a testament to the diverse and delicious world of deli meats.
The world of deli meats is a vast and flavorful one, with countless options to tantalize taste buds. But when it comes to the iconic Reuben and pastrami sandwiches, the debate rages on: which one reigns supreme? This blog post delves into the culinary depths of these two deli delights, exploring their origins, flavors, and the key differences that set them apart.
Origins and History
The Reuben: A New York City Classic
The Reuben sandwich traces its roots back to the 1920s in New York City, where it was allegedly created by a grocer named Arnold Reuben. The legend goes that Reuben was experimenting with different sandwich combinations when he stumbled upon a winning formula: corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing on rye bread.
Pastrami: A Romanian Delicacy
Pastrami, on the other hand, has a much longer history. It originated in Romania, where it was known as “pastrama.” The process of making pastrami involves curing beef brisket in a blend of spices and herbs, then smoking it to perfection. Pastrami was brought to the United States by Jewish immigrants in the late 19th century and quickly became a popular deli staple.
Flavor Profiles
Reuben: Tangy and Savory
The Reuben sandwich is a harmonious blend of salty corned beef, tangy sauerkraut, creamy Swiss cheese, and the sweet and tangy Thousand Island dressing. The rye bread adds a slightly sour and earthy note that complements the other ingredients perfectly.
Pastrami: Smokey and Robust
Pastrami boasts a distinctively smokey and robust flavor. The curing and smoking process infuses the beef brisket with a rich blend of spices, including coriander, garlic, and black pepper. The meat is tender and juicy, with a slightly salty and peppery finish.
Key Differences
Meat: Corned Beef vs. Pastrami
The most obvious difference between the Reuben and pastrami sandwiches lies in the meat they use. The Reuben features corned beef, which is brisket that has been cured in a salt brine. Pastrami, on the other hand, is made from beef brisket that has been cured in a spice blend and then smoked.
Cheese: Swiss vs. Mustard
The Reuben sandwich is traditionally topped with Swiss cheese, which has a mild and nutty flavor that complements the other ingredients well. Pastrami sandwiches, on the other hand, are often served with mustard, which adds a tangy and spicy kick to the sandwich.
Bread: Rye vs. Pumpernickel
Reuben sandwiches are typically served on rye bread, which has a slightly sour and earthy flavor. Pastrami sandwiches can be served on either rye or pumpernickel bread, which has a dark, dense texture and a slightly sweet flavor.
The Ultimate Showdown: Which One Wins?
The eternal debate of Reuben vs. pastrami is a matter of personal preference. Both sandwiches offer unique and delicious experiences. The Reuben is a classic combination of tangy and savory flavors, while pastrami offers a more smokey and robust taste.
Ultimately, the best way to decide which one you prefer is to try them both and see which one tantalizes your taste buds more.
Variations and Innovations
Reuben Variations
- Rachel Sandwich: A variation of the Reuben that uses turkey instead of corned beef.
- Monte Cristo Sandwich: A Reuben with the addition of ham and deep-fried in batter.
- California Reuben: A Reuben with the addition of avocado and sprouts.
Pastrami Variations
- Pastrami Burger: A burger topped with pastrami, Swiss cheese, and Thousand Island dressing.
- Pastrami Pizza: A pizza topped with pastrami, sauerkraut, and mustard.
- Pastrami Egg Rolls: Egg rolls filled with pastrami, cabbage, and carrots.
Pairing Suggestions
Reuben Pairing
- Beer: A light lager or amber ale complements the tangy flavors of the Reuben.
- Wine: A dry Riesling or Pinot Noir pairs well with the sweetness of the Thousand Island dressing.
Pastrami Pairing
- Beer: A dark lager or stout enhances the smokey and robust flavors of pastrami.
- Wine: A Cabernet Sauvignon or Merlot pairs well with the richness of the pastrami.
In a nutshell: A Culinary Dilemma
The debate between Reuben and pastrami is a testament to the diverse and delicious world of deli meats. Both sandwiches offer unique and flavorful experiences, making it impossible to declare one as the absolute winner. Whether you prefer the tangy and savory Reuben or the smokey and robust pastrami, there’s no denying that these deli classics will continue to delight taste buds for generations to come.
Basics You Wanted To Know
1. What is the difference between corned beef and pastrami?
Corned beef is beef brisket that has been cured in a salt brine, while pastrami is beef brisket that has been cured in a spice blend and then smoked.
2. Which sandwich has more calories, Reuben or pastrami?
A typical Reuben sandwich has around 800 calories, while a typical pastrami sandwich has around 900 calories.
3. Can I make a Reuben or pastrami sandwich at home?
Yes, you can make both Reuben and pastrami sandwiches at home. However, the curing and smoking process for pastrami can be time-consuming and requires specialized equipment.