Reuben Vs Pastrami: Which One Is More Affordable?

In the realm of classic deli sandwiches, two titans stand tall: the Reuben and the Pastrami. Both boast a tantalizing blend of flavors and textures, but their distinct characteristics set them apart in this epic culinary rivalry.

The Origins of the Reuben

The Reuben’s genesis is shrouded in mystery, with several claimants vying for its creation. One tale attributes it to a grocer named Arnold Reuben in Omaha in the 1920s. Others suggest it originated in New York City’s Corned Beef and Rye Restaurant. Regardless of its origins, the Reuben has become an American deli staple.

The Pastrami’s Journey

Pastrami, on the other hand, has a more traceable history. It is believed to have originated in Romania or Turkey, where it was known as “pastirma.” Jewish immigrants brought it to the United States in the 19th century, and it quickly gained popularity in New York City’s Lower East Side.

Key Ingredients: The Heart of the Sandwich

Reuben

• Corned beef: Brined and spiced beef brisket
• Swiss cheese: Nutty and mild-flavored
• Sauerkraut: Fermented cabbage with a tangy acidity
• Thousand Island dressing: A creamy and sweet condiment

Pastrami

• Pastrami: Seasoned and smoked beef brisket
• Mustard: Sharp or spicy, providing a piquant kick
• Rye bread: Dense and slightly sour, complementing the meat’s richness

Flavor Profiles: A Culinary Symphony

The Reuben’s flavor profile is a harmonious blend of salty corned beef, nutty Swiss cheese, tangy sauerkraut, and rich Thousand Island dressing. The sauerkraut adds a refreshing acidity, while the dressing rounds out the flavors with its creamy sweetness.

In contrast, the Pastrami’s flavor is more robust and savory. The smoked brisket imparts a deep and smoky flavor, complemented by the sharp or spicy mustard. The rye bread provides a sturdy base that balances the meat’s richness.

Texture Contenders: A Battle of Bites

The Reuben’s texture is a combination of tender corned beef, gooey Swiss cheese, and crunchy sauerkraut. The thinly sliced corned beef melts in the mouth, while the cheese provides a velvety contrast. The sauerkraut adds a satisfying crunch.

The Pastrami offers a different textural experience. The smoked brisket is slightly chewy, with a slight crispiness from the outer layer. The mustard adds a bit of piquancy, while the rye bread provides a firm and chewy foundation.

Popularity and Availability: A Culinary Divide

The Reuben is widely popular across the United States, with many delis and restaurants offering it on their menus. It has become a staple of American comfort food.

Pastrami, while less ubiquitous than the Reuben, enjoys a dedicated following in New York City and other major metropolitan areas. Its distinctive flavor and texture have made it a sought-after delicacy.

The Verdict: A Matter of Personal Preference

Both the Reuben and Pastrami are exceptional sandwiches with their own unique charms. The choice between them ultimately comes down to personal preference. Those who appreciate a tangy and harmonious flavor profile may lean towards the Reuben, while those who prefer a robust and savory experience may find solace in the Pastrami.

Popular Questions

1. What is the best way to eat a Reuben or Pastrami?

Traditionally, both sandwiches are served warm, either on their own or accompanied by a side of potato salad or coleslaw.

2. Can I make a Reuben or Pastrami at home?

Yes, it is possible to make both sandwiches at home. However, it is important to use high-quality ingredients to ensure the best flavor.

3. What are some variations of the Reuben and Pastrami?

The Reuben can be made with different types of bread, such as rye or pumpernickel. It can also be topped with caramelized onions or horseradish. The Pastrami can be made with different types of mustard, such as honey mustard or Dijon. It can also be served on a different type of bread, such as challah or sourdough.