The Reuben sandwich, a culinary icon, is a symphony of flavors and textures. But even icons have their variations, and few spark as much debate as the age-old question: Is a Reuben made with coleslaw or sauerkraut? The answer, as with many culinary debates, isn’t a simple black and white. It’s a journey through history, regional preferences, and the evolving landscape of taste. This article will delve deep into the origins, the ingredients, and the arguments on both sides to finally shed some light on this delicious dilemma.
The Classic Reuben: A Sauerkraut Story
The traditional, and arguably the defining, element of a Reuben sandwich is undoubtedly sauerkraut. It’s the ingredient most commonly associated with the sandwich and the one that appears in nearly every historical account of its origin.
The Birth of a Legend: Reuben’s Deli
While the exact origin story is debated, the most widely accepted account points to Reuben’s Delicatessen in New York City, sometime in the early 20th century. Arnold Reuben, the owner, is credited with creating the sandwich for a visiting actress, Marjorie Rambeau. This version featured corned beef, Swiss cheese, Russian dressing, and, crucially, sauerkraut, all grilled between slices of rye bread.
Sauerkraut: The Sour Heart of the Reuben
Sauerkraut, fermented cabbage, provides the Reuben with its signature tang and acidity. The fermentation process, a natural form of preservation, introduces beneficial bacteria and lactic acid, contributing to its unique flavor profile. This tartness is essential for balancing the richness of the corned beef and the creamy Swiss cheese. It cuts through the fat and adds a layer of complexity that makes the Reuben so irresistible.
Why Sauerkraut Works: A Flavor Profile Analysis
The success of sauerkraut in a Reuben lies in its ability to complement the other ingredients. The saltiness of the corned beef is tempered by the sauerkraut’s acidity, while the sweetness of the Russian dressing is grounded by its earthy notes. The melted Swiss cheese adds a creamy, nutty counterpoint, creating a harmonious blend of sweet, salty, sour, and savory flavors.
The Reuben’s Cousin: Enter the Coleslaw Slaw
While sauerkraut reigns supreme in the traditional Reuben, the use of coleslaw as a substitute has gained traction in some regions and among certain culinary circles. This variation, often referred to as a “Rachel sandwich,” offers a different, though related, experience.
The Rachel Sandwich: A Coleslaw Alternative
The Rachel sandwich, in most instances, replaces the corned beef with turkey and the sauerkraut with coleslaw. It maintains the Swiss cheese and Russian dressing, but the core flavor profile shifts considerably. Some variations also use pastrami instead of turkey.
Coleslaw’s Contribution: Crunch and Creaminess
Coleslaw brings a different set of characteristics to the table. It offers a refreshing crunch that sauerkraut lacks, and its creamy dressing adds a layer of richness that complements the other ingredients. The sweetness of the coleslaw can also provide a pleasant contrast to the salty meat and tangy dressing.
Regional Variations and Preferences
The preference for coleslaw over sauerkraut in a Reuben-style sandwich often depends on regional tastes. In some areas, coleslaw is simply more readily available or preferred as a side dish. This availability can lead to its incorporation into sandwiches as a matter of convenience or personal preference.
The Ingredients Face-Off: Sauerkraut vs. Coleslaw
The battle between sauerkraut and coleslaw in the Reuben context comes down to a matter of flavor, texture, and tradition. Let’s break down the key differences and how they impact the overall sandwich experience.
Flavor Profile Comparison
- Sauerkraut: Tangy, sour, fermented, earthy. Provides a sharp contrast to the richness of the meat and cheese.
- Coleslaw: Sweet, creamy, crunchy, refreshing. Offers a milder, sweeter alternative with a different textural experience.
Texture and Mouthfeel
Sauerkraut provides a slightly chewy, slightly crisp texture that adds dimension to the sandwich. Coleslaw, on the other hand, offers a more pronounced crunch and a smoother, creamier mouthfeel.
Nutritional Considerations
Sauerkraut is a fermented food, meaning it’s packed with probiotics that can benefit gut health. It’s also a good source of Vitamin C and fiber. Coleslaw, depending on the dressing, can be higher in sugar and fat. The nutritional content will depend heavily on the recipe and ingredients used.
The Argument for Tradition: Why Sauerkraut Remains King
The argument for sticking with sauerkraut in a Reuben stems from a desire to uphold the sandwich’s original flavor profile and historical integrity. Purists believe that sauerkraut is essential to the Reuben’s unique character and that substituting it with coleslaw fundamentally alters the sandwich.
Historical Accuracy and Authenticity
The earliest accounts of the Reuben sandwich consistently describe it as containing sauerkraut. Adhering to this historical recipe ensures that the sandwich remains true to its origins and offers the intended flavor experience.
The Perfect Flavor Balance: A Case for Sauerkraut
Many argue that the sourness of sauerkraut is crucial for balancing the richness of the corned beef and Swiss cheese. Without it, the sandwich can become overly heavy and lack the necessary acidity to cut through the fat.
A Culinary Experience: Respecting the Recipe
For those who appreciate culinary traditions, sticking with sauerkraut is a way of respecting the original recipe and the culinary heritage of the Reuben sandwich.
The Case for Innovation: When Coleslaw Makes Sense
While tradition holds weight, there are valid reasons for experimenting with coleslaw as a Reuben ingredient. Personal preferences, dietary restrictions, and a desire for a different flavor experience can all justify the use of coleslaw.
Personal Taste and Preference
Ultimately, taste is subjective. Some people simply prefer the taste and texture of coleslaw over sauerkraut. In these cases, substituting coleslaw in a Reuben can be a perfectly acceptable choice.
Dietary Considerations
Coleslaw can be a suitable alternative for those who dislike the strong flavor of sauerkraut or have dietary restrictions that prevent them from consuming fermented foods.
Exploring New Flavors and Textures
Experimenting with coleslaw in a Reuben can lead to exciting new flavor combinations and textural experiences. It allows for culinary creativity and can result in a delicious and satisfying sandwich that appeals to a wider range of palates.
Making Your Choice: Which Reuben is Right for You?
So, which Reuben is the “right” one? The answer, as you might have guessed, is that it depends. It depends on your personal preferences, your respect for tradition, and your willingness to experiment.
Consider Your Taste Preferences
Do you prefer the tangy, sour flavor of sauerkraut, or the sweet, creamy taste of coleslaw? Are you looking for a bold, assertive flavor profile, or a milder, more refreshing experience?
Think About the Context
Are you preparing a Reuben for a traditionalist who expects the classic flavor profile, or are you open to creating a more innovative version?
Don’t Be Afraid to Experiment
The best way to determine which Reuben is right for you is to try both versions. Experiment with different types of sauerkraut and coleslaw to find the combination that you enjoy the most.
Perfecting Your Reuben: Key Ingredients and Techniques
Regardless of whether you choose sauerkraut or coleslaw, certain elements are essential for creating a truly exceptional Reuben sandwich.
The Importance of Quality Ingredients
Using high-quality corned beef, Swiss cheese, rye bread, and Russian dressing is crucial for achieving the best possible flavor. Opt for fresh, flavorful ingredients that will complement each other and create a harmonious balance.
The Art of Grilling: Achieving Golden Perfection
Grilling the Reuben is essential for melting the cheese and toasting the bread. Use a medium heat and press the sandwich gently to ensure even cooking and a golden-brown crust. Buttering the bread adds flavor and helps it to crisp up nicely.
The Right Dressing: Russian vs. Thousand Island
While Russian dressing is the traditional choice, Thousand Island dressing is a common and acceptable substitute. Both dressings provide a sweet and tangy complement to the other ingredients.
Beyond the Basics: Variations and Innovations
Once you’ve mastered the classic Reuben, feel free to explore variations and innovations to create your own unique version.
The “Rachel”: Turkey and Coleslaw
As mentioned earlier, the “Rachel” sandwich replaces the corned beef with turkey and the sauerkraut with coleslaw. This is a popular and delicious alternative to the classic Reuben.
Vegetarian Reubens: Tofu and Tempeh Options
Vegetarian versions of the Reuben can be made using tofu or tempeh in place of the corned beef. These options offer a satisfying and flavorful meat-free alternative.
Global Inspirations: Adding International Flavors
Experiment with different types of sauerkraut or coleslaw to add international flavors to your Reuben. For example, kimchi (Korean fermented cabbage) or a spicy slaw can add a unique and exciting twist.
Conclusion: The Reuben Legacy Continues
The debate over coleslaw versus sauerkraut in a Reuben sandwich is likely to continue for years to come. While tradition favors sauerkraut, personal preferences and a desire for innovation can justify the use of coleslaw. Ultimately, the “right” Reuben is the one that you enjoy the most. So, whether you’re a sauerkraut purist or a coleslaw enthusiast, embrace the deliciousness of this iconic sandwich and explore the endless possibilities it offers. The Reuben’s enduring legacy lies not only in its ingredients, but also in its ability to adapt and evolve to suit different tastes and preferences.
What is the core difference between a Reuben with coleslaw and one with sauerkraut?
The fundamental difference lies in the fermented cabbage component. A traditional Reuben uses sauerkraut, which is finely shredded cabbage that has been fermented by various lactic acid bacteria. This fermentation process gives sauerkraut its distinct sour, tangy flavor and slightly crunchy texture. It’s a key ingredient in what many consider to be the classic Reuben experience.
Conversely, a Reuben variation incorporating coleslaw replaces the sauerkraut with a shredded cabbage salad mixed with a mayonnaise-based dressing. Coleslaw offers a creamy, sweet, and often less acidic counterpoint to the other Reuben ingredients. The coleslaw version introduces a different textural element and significantly alters the overall flavor profile, moving away from the traditional tangy and sour notes.
Is a Reuben with coleslaw still considered a “true” Reuben?
That’s a point of contention among Reuben aficionados! While taste is subjective, and culinary traditions evolve, purists argue that the fermented cabbage—sauerkraut—is essential to the Reuben’s identity. They believe the tangy, slightly sour flavor of sauerkraut provides the necessary contrast to the rich corned beef, Swiss cheese, and Russian dressing, creating the signature Reuben flavor profile.
Those more open to variations might argue that the core elements of corned beef, Swiss cheese, and Russian dressing define a Reuben, and substituting coleslaw simply creates a different, albeit related, sandwich experience. They might see it as a variation on the theme, offering a sweeter and creamier take on the classic. Ultimately, it depends on individual taste and how strictly one adheres to the traditional definition.
What are the flavor profiles of each Reuben variation like?
A Reuben with sauerkraut offers a complex and balanced flavor profile. The tangy, sour, and slightly bitter notes of the sauerkraut cut through the richness of the corned beef and Swiss cheese. The Russian dressing adds a creamy, slightly sweet, and spicy element that complements the other ingredients, creating a savory and satisfying combination. The overall experience is typically described as tangy, savory, and rich.
A Reuben with coleslaw presents a sweeter and creamier flavor profile. The coleslaw’s sweetness and creaminess provide a different counterpoint to the corned beef, resulting in a milder and less acidic flavor. The Russian dressing still contributes its characteristic creaminess and spice, but the absence of sauerkraut’s tang allows the other flavors to dominate. This variation often described as sweeter, creamier, and less tangy.
Which Reuben variation is considered healthier?
Generally, a Reuben with sauerkraut might be considered slightly healthier, though both variations can be relatively high in calories and sodium. Sauerkraut is a fermented food, which contains probiotics beneficial for gut health. It also provides vitamins and antioxidants. However, sauerkraut can be high in sodium due to the fermentation process.
Coleslaw, typically made with a mayonnaise-based dressing, can be higher in fat and calories than sauerkraut. The nutritional content of coleslaw can vary significantly depending on the specific recipe, with some versions using lighter dressings. Ultimately, portion control is important for both variations. Examining the ingredient list to understand the sodium, sugar, and fat contents in each variation can provide more specific dietary information.
Can the type of coleslaw or sauerkraut affect the overall flavor?
Absolutely! The type of sauerkraut used can drastically affect the final flavor. Some sauerkraut is more finely shredded, while others have a coarser texture. Some are more heavily salted, while others are milder. The fermentation process itself can also vary, resulting in different levels of acidity and complexity. Choosing a high-quality sauerkraut with the desired level of tanginess is crucial.
Similarly, the type of coleslaw significantly impacts the flavor. A creamy, mayonnaise-based coleslaw will provide a much different experience than a vinegar-based slaw, which is more acidic and tangy. Some coleslaw recipes include added sweetness, while others are more savory. The addition of ingredients like carrots, onions, or peppers can also alter the flavor profile. Selecting a coleslaw that complements the other ingredients is key to a successful Reuben variation.
Are there regional preferences for coleslaw vs. sauerkraut on a Reuben?
While there isn’t a clearly defined geographic split, certain regional preferences may exist, particularly in areas with strong German heritage. In regions with a high concentration of German descendants, the traditional sauerkraut Reuben may be more prevalent and considered the standard. This is due to the historical and cultural significance of sauerkraut in German cuisine.
In other areas, particularly in restaurants aiming for a unique twist or appealing to a broader audience, the coleslaw variation might be more common. The choice often depends on the restaurant’s overall culinary style and the preferences of its customer base. It is also worth noting that the “Rachel” sandwich, which substitutes coleslaw for sauerkraut and turkey for corned beef, enjoys popularity in many regions and might influence preferences even when corned beef is used.
What other variations exist for the Reuben sandwich?
Beyond the coleslaw vs. sauerkraut debate, several other variations of the Reuben sandwich exist. One common variation involves substituting pastrami for corned beef. This changes the flavor profile, adding a smokier and spicier note to the sandwich. Another variation replaces the Swiss cheese with another type of cheese, such as Gruyere or even a sharper cheddar, altering the overall taste and texture.
Another popular modification involves using different types of bread. While rye bread is traditional, some variations use sourdough or even pumpernickel. Vegetarian Reubens often substitute the corned beef with tempeh, seitan, or portobello mushrooms. The Russian dressing can also be modified, with some recipes using a Thousand Island dressing instead. These variations demonstrate the flexibility and adaptability of the Reuben sandwich to suit different tastes and dietary preferences.