What Do You Put on a Corned Beef Sandwich? The Definitive Guide
The ideal corned beef sandwich typically features generous slices of warm, tender corned beef stacked high on rye bread, accompanied by tangy sauerkraut, creamy Russian dressing or spicy mustard, and perhaps a slice of Swiss cheese.
A History of the Corned Beef Sandwich
The corned beef sandwich, a culinary staple, boasts a rich history deeply intertwined with immigration and cultural adaptation. Corned beef itself, a method of preserving beef using salt (or “corns” of salt), dates back centuries, but its popularity in the United States soared with the influx of Irish immigrants in the 19th century. While corned beef wasn’t a primary part of the Irish diet in Ireland due to cost, it became a more affordable and accessible option in America, particularly in Jewish delis. These delis perfected the art of slow-cooking and slicing corned beef, ultimately giving rise to the iconic sandwich we know today.
The Essential Ingredients: Beyond the Beef
While the quality of the corned beef is paramount, a truly outstanding sandwich requires careful consideration of each component:
- Bread: Rye bread, particularly seeded rye, is the traditional and arguably best choice. Its slight sourness and hearty texture complement the richness of the corned beef.
- Sauerkraut: Tangy sauerkraut provides a crucial counterpoint to the salty and savory beef. Look for fermented sauerkraut, not the sweet, vinegar-based kind.
- Dressing: Russian dressing, with its creamy texture and slightly spicy flavor, is a classic pairing. Some prefer Thousand Island dressing, which is a sweeter alternative. Spicy brown mustard is another excellent option for those who prefer a sharper kick.
- Cheese (Optional): Swiss cheese is a common addition, offering a mild, nutty flavor that doesn’t overpower the other ingredients.
Assembling the Perfect Sandwich: A Step-by-Step Guide
Creating the perfect corned beef sandwich is an art form that can be mastered with a few simple steps:
- Prepare the Bread: Lightly toast the rye bread slices to prevent them from becoming soggy.
- Apply the Dressing: Spread a generous layer of Russian dressing or mustard on one or both slices of bread, depending on your preference.
- Layer the Sauerkraut: Drain the sauerkraut well to avoid a watery sandwich. Place a generous portion on top of the dressing.
- Add the Corned Beef: Pile high with warm, thinly sliced corned beef. Aim for about 6-8 ounces of beef per sandwich.
- Add Cheese (Optional): If using, place a slice of Swiss cheese on top of the corned beef.
- Top It Off: Place the second slice of bread on top and gently press down.
- Slice and Serve: Cut the sandwich in half and serve immediately.
Common Mistakes to Avoid
Even with the best ingredients, it’s easy to make mistakes that can detract from the overall experience:
- Overcrowding: Too much corned beef can make the sandwich difficult to eat.
- Watery Sauerkraut: Excess moisture will make the bread soggy.
- Cold Corned Beef: Warm corned beef is essential for optimal flavor and texture.
- Too Much Dressing: An overly generous application of dressing can overwhelm the other ingredients.
Regional Variations and Personal Preferences
While the classic corned beef sandwich adheres to a specific formula, there’s room for personalization. Some regions have their own variations, and individual preferences play a significant role. For example, some people prefer coleslaw instead of sauerkraut, or provolone instead of Swiss.
Table: Comparing Common Corned Beef Sandwich Toppings
| Topping | Flavor Profile | Texture | Popularity |
|---|---|---|---|
| Sauerkraut | Tangy, Sour | Crunchy, Soft | High |
| Coleslaw | Sweet, Creamy | Crunchy, Soft | Medium |
| Russian Dressing | Creamy, Spicy | Smooth | High |
| Thousand Island | Creamy, Sweet | Smooth | Medium |
| Spicy Mustard | Sharp, Pungent | Smooth | Medium |
| Swiss Cheese | Mild, Nutty | Semi-Hard | High |
| Provolone Cheese | Mild, Slightly Sharp | Semi-Hard | Low |
Frequently Asked Questions (FAQs)
What is the best type of rye bread to use?
The best rye bread for a corned beef sandwich is typically a seeded rye. The seeds add a pleasant crunch and a subtle nutty flavor that complements the other ingredients. Light rye or pumpernickel can also be used, depending on personal preference.
How much corned beef should I put on a sandwich?
Aim for about 6-8 ounces of thinly sliced corned beef per sandwich. This provides a generous serving without making the sandwich unwieldy or difficult to eat.
Can I use sauerkraut from a jar or should I make my own?
While homemade sauerkraut is undoubtedly delicious, good-quality jarred sauerkraut is perfectly acceptable and convenient. Just be sure to drain it well before adding it to the sandwich. Look for fermented sauerkraut for the best flavor and probiotic benefits.
What’s the difference between Russian dressing and Thousand Island dressing?
Both are creamy dressings, but Russian dressing is generally spicier and less sweet than Thousand Island. Russian dressing often contains ingredients like horseradish or chili sauce, while Thousand Island typically includes sweet pickle relish.
Can I grill or panini press my corned beef sandwich?
Yes, grilling or pressing the sandwich can enhance its flavor and texture. The heat will melt the cheese and create a crispy exterior. However, be careful not to overcook it, as the bread can burn easily.
What’s the best way to heat up corned beef for a sandwich?
The best way to heat corned beef is by steaming it or gently simmering it in a broth. Avoid microwaving it, as this can make it tough and dry. Another option is to pan-fry the slices in a little butter.
Is it okay to add other vegetables besides sauerkraut?
While sauerkraut is the traditional choice, some people enjoy adding other vegetables, such as coleslaw, pickled onions, or even sliced tomatoes. However, be mindful of how these additions might affect the overall flavor balance.
Can I make a corned beef sandwich with gluten-free bread?
Yes, gluten-free rye bread alternatives are available. While they may not perfectly replicate the flavor and texture of traditional rye bread, they can provide a satisfying gluten-free option.
What drinks pair well with a corned beef sandwich?
Classic pairings include a cold beer, such as an Irish stout or a crisp lager, or a refreshing glass of lemonade. A pickle spear on the side is also a traditional accompaniment.
How long does corned beef last in the refrigerator?
Cooked corned beef will typically last for 3-4 days in the refrigerator when stored properly in an airtight container.
Can I freeze corned beef?
Yes, corned beef can be frozen for longer storage. Wrap it tightly in plastic wrap and then in foil, or store it in a freezer-safe container. It can be frozen for up to 2-3 months.
Where did the corned beef sandwich originate?
While corned beef as a preservation method is ancient, the corned beef sandwich, as we know it today, gained popularity in the United States, primarily in Jewish delis and related establishments, during the wave of Irish immigration. It’s an evolution of both Irish and Jewish culinary traditions in a new land.