The Reuben sandwich: a culinary masterpiece of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled to perfection between slices of rye bread. It’s an American classic, a comfort food staple, and a testament to the power of simple yet harmonious flavors. But what happens when you dare to deviate from the original recipe? What if, in a moment of rebellious inspiration (or perhaps a simple craving), you swap out the traditional sauerkraut for a heaping spoonful of creamy, crunchy coleslaw?
The answer, as it often does in the world of food, depends on who you ask and where you are. There isn’t one universally accepted name for a Reuben variation that features coleslaw instead of sauerkraut. However, through years of culinary exploration and regional preferences, some monikers have emerged, each with its own history and subtle nuance.
Exploring the Names: From Georgia Reuben to Rachel
Perhaps the most widely recognized name for a Reuben with coleslaw is the Rachel sandwich. This name, though seemingly simple, carries a fascinating story and a delightful hint of culinary sibling rivalry. While the exact origin is debated, many believe the name “Rachel” emerged as a playful counterpoint to the “Reuben.”
The idea was that if the Reuben was the quintessential corned beef sandwich, the Rachel would be its equally delicious, but slightly different, sister. The substitution of sauerkraut with coleslaw creates a brighter, tangier flavor profile, offering a welcome contrast to the richness of the corned beef and Swiss cheese.
The Rachel: A National Favorite?
The Rachel sandwich has gained considerable popularity across the United States, often appearing on menus alongside its classic Reuben counterpart. Its appeal lies in its familiarity and approachability. Many people who find the sourness of sauerkraut overwhelming appreciate the milder, sweeter, and often creamier flavor of coleslaw.
Furthermore, the coleslaw adds a textural element that some find more appealing than the sometimes-soft texture of sauerkraut. The crunch of the cabbage and carrots provides a satisfying contrast to the tender corned beef and melted cheese.
The Georgia Reuben: A Regional Variation
Another name you might encounter, particularly in the Southern United States, is the Georgia Reuben. This name usually signifies a Reuben sandwich made with coleslaw, but it can also sometimes refer to a Reuben made with turkey instead of corned beef. The connection to Georgia is somewhat unclear, but it likely stems from the South’s love of coleslaw and its prominence in Southern cuisine.
It is important to note that the term “Georgia Reuben” is less common than “Rachel,” and its specific definition can vary from restaurant to restaurant. Always clarify with your server to ensure you’re getting the sandwich you expect.
Beyond the Names: Understanding the Coleslaw Factor
The type of coleslaw used in a Reuben variation can also influence its perceived identity. A creamy, mayonnaise-based coleslaw will impart a different flavor and texture than a vinegar-based slaw. Similarly, a sweet coleslaw will offer a different experience than a spicy or tangy one.
The best coleslaw for a Reuben is one that complements the other ingredients without overpowering them. A good balance of sweetness, acidity, and crunch is key. Many chefs prefer a slightly drier coleslaw to prevent the sandwich from becoming too soggy.
Creamy vs. Vinegar-Based Coleslaw: A Matter of Taste
The choice between creamy and vinegar-based coleslaw is largely a matter of personal preference. Creamy coleslaw, typically made with mayonnaise, sugar, and vinegar, adds a richness and sweetness that some find irresistible.
Vinegar-based coleslaw, on the other hand, offers a brighter, tangier flavor that cuts through the richness of the corned beef and cheese. It is often preferred by those who find creamy coleslaw too heavy or sweet.
Ultimately, the best coleslaw for a Reuben is the one that you enjoy the most. Don’t be afraid to experiment with different recipes and flavor combinations until you find your perfect match.
The Importance of Quality Ingredients
Regardless of the name or the type of coleslaw used, the key to a great Reuben (or Rachel, or Georgia Reuben) is using high-quality ingredients. The corned beef should be tender and flavorful, the Swiss cheese should be nutty and slightly sharp, and the rye bread should be sturdy enough to hold all the fillings without falling apart.
The Russian dressing should be tangy and slightly sweet, and the coleslaw should be freshly made and perfectly seasoned. When all of these elements come together in perfect harmony, the result is a truly unforgettable sandwich experience.
The Reuben Family: Exploring Other Variations
The Reuben is a versatile sandwich that lends itself well to experimentation. Beyond the substitution of coleslaw for sauerkraut, there are many other variations worth exploring.
Some popular variations include using turkey instead of corned beef (often called a Turkey Reuben or a California Reuben), substituting pastrami for corned beef (a Pastrami Reuben), or using different types of cheese, such as Gruyere or Havarti.
It is essential to have great ingredients.
* High-quality corned beef.
* Fresh, delicious coleslaw.
The possibilities are endless, and the only limit is your imagination.
So, What Should You Call It?
Ultimately, the choice of what to call a Reuben with coleslaw is up to you. If you’re ordering one at a restaurant, it’s always best to check the menu description to see what they call it. If you’re making one at home, you can call it whatever you like!
Whether you call it a Rachel, a Georgia Reuben, or simply a Reuben with coleslaw, the important thing is to enjoy the delicious combination of flavors and textures that this sandwich has to offer. It is a testament to the power of culinary creativity and the enduring appeal of a well-made sandwich.
While there isn’t a single, definitive answer to the question of what to call a Reuben with coleslaw, Rachel remains the most widely recognized and accepted term. However, Georgia Reuben might be more common in some Southern regions. Ultimately, understanding the ingredients and flavor profiles will help you appreciate the sandwich regardless of its name. The key is to enjoy the culinary adventure and savor every bite. Remember to always confirm with the restaurant what they mean if you see a name other than Reuben, as the specifics can vary.
What is a Rachel sandwich?
A Rachel sandwich is a variation of the classic Reuben, primarily distinguished by the substitution of coleslaw for sauerkraut. It typically features corned beef, Swiss cheese, and Russian dressing, but instead of the tangy fermented cabbage, you’ll find the creamy, slightly sweet crunch of coleslaw. This simple swap results in a sandwich with a milder, sweeter flavor profile compared to the Reuben.
The origin of the name “Rachel” is less clear than the sandwich itself. Some speculate it’s a play on the name “Reuben,” while others believe it’s named after a specific individual, although the historical records are inconclusive. Regardless of its etymology, the Rachel has become a widely recognized and appreciated alternative to the Reuben, offering a different textural and flavor experience.
Are there any other variations of the Reuben sandwich?
Yes, the Reuben sandwich has inspired several variations that incorporate different meats, cheeses, and toppings to cater to diverse tastes. One common variation replaces corned beef with pastrami, resulting in a slightly spicier and more intensely flavored sandwich. Other variations might experiment with different types of cheese, such as Gruyere or provolone, to alter the taste and texture.
Beyond meat and cheese, the sauces and spreads used in a Reuben can also be modified. For instance, some versions use thousand island dressing instead of Russian dressing, while others incorporate different mustards or spicy aiolis. Ultimately, the Reuben’s core elements – meat, cheese, a dressing, and grilled bread – provide a foundation for endless culinary creativity.
Can you use turkey instead of corned beef in a Rachel sandwich?
Absolutely! Using turkey instead of corned beef in a Rachel sandwich is a popular and delicious variation. This substitution results in a lighter, leaner sandwich that still retains the essential elements of the Rachel, namely the coleslaw, Swiss cheese, and Russian dressing. The turkey provides a milder flavor profile that allows the coleslaw and dressing to shine.
A turkey Rachel is a great option for those who prefer poultry over beef or are looking for a healthier alternative to the traditional corned beef version. It’s a versatile sandwich that can be enjoyed hot or cold and is often served with a side of pickles or chips. The turkey Rachel offers a flavorful and satisfying meal, showcasing the adaptability of the classic Reuben format.
What type of bread is best for a Rachel or Reuben sandwich?
Rye bread, particularly dark rye, is traditionally considered the best choice for both Reuben and Rachel sandwiches. The robust, slightly sour flavor of rye complements the richness of the corned beef (or pastrami/turkey) and Swiss cheese, while also providing a sturdy base that can withstand the moisture from the coleslaw or sauerkraut and dressing.
While rye is the traditional option, other breads can also work well depending on your personal preferences. Pumpernickel, with its darker color and slightly sweeter flavor, can be a good alternative. Some people even enjoy using sourdough bread for its tangy flavor and chewy texture. Ultimately, the best bread is the one that you find most enjoyable and that can hold the ingredients without becoming soggy.
What’s the difference between Russian dressing and Thousand Island dressing?
While both Russian and Thousand Island dressings are creamy, tomato-based condiments commonly used on Reuben and Rachel sandwiches, they have distinct differences in ingredients and flavor profiles. Russian dressing typically includes mayonnaise, chili sauce, horseradish, paprika, and sometimes Worcestershire sauce, giving it a spicier and more tangy flavor.
Thousand Island dressing, on the other hand, generally contains mayonnaise, ketchup, sweet pickle relish, and sometimes hard-boiled eggs or olives. This combination results in a sweeter and milder flavor compared to Russian dressing. While either dressing can be used on a Reuben or Rachel, Russian dressing is often considered the more traditional choice for a Reuben, while Thousand Island is sometimes preferred for a Rachel due to its slightly sweeter taste that complements the coleslaw.
What are some good side dishes to serve with a Rachel sandwich?
A Rachel sandwich pairs well with a variety of side dishes that complement its savory and slightly sweet flavors. Classic options include dill pickles or pickled vegetables, which provide a refreshing acidity that cuts through the richness of the sandwich. Potato chips or French fries are also popular choices, offering a satisfying crunch and salty contrast.
For a lighter option, consider serving a simple green salad with a vinaigrette dressing. Coleslaw itself can be a good side, as it reinforces the key element of the Rachel. Other suitable sides include potato salad, macaroni salad, or even a cup of creamy tomato soup. The best side dish will depend on your personal preferences and the overall meal you are aiming for.
Can you make a vegetarian version of a Rachel sandwich?
Yes, you can absolutely create a vegetarian version of a Rachel sandwich that is both flavorful and satisfying. The key is to find a suitable substitute for the corned beef or turkey. Marinated and grilled portobello mushrooms offer a meaty texture and savory flavor that can mimic the experience of eating meat.
Another option is to use thinly sliced and seasoned tempeh, a fermented soybean product. Tempeh can be pan-fried or baked to create a crispy and flavorful filling. Regardless of the vegetarian protein you choose, be sure to combine it with the classic Rachel elements: coleslaw, Swiss cheese (or a vegetarian alternative), Russian dressing, and grilled rye bread. This ensures a delicious and satisfying vegetarian twist on a classic sandwich.