Reuben vs. Pastrami Sandwich: What's the Difference?

A Reuben and a pastrami sandwich can start with the same appealing deli meat, but they answer different cravings. A straightforward pastrami sandwich puts pastrami at the center, with the bread and any additions supporting its smoky, peppery, savory character. A Reuben is a composed sandwich: the meat is joined by sauerkraut, Swiss cheese, and dressing, usually on rye bread. The result is tangier, creamier, and more layered.

If you want to focus on the meat and keep the flavors simple, pastrami is the clearer choice. If you enjoy a contrast of rich meat, tangy fermented cabbage, melted cheese, and dressing, a Reuben may be more satisfying. Neither sandwich has one universal recipe, so it helps to know the usual format and then check the specific menu for the version being offered.

The short answer: a Reuben is a dressed deli sandwich

Pastrami is a seasoned, cured, and typically smoked deli meat, often made from beef. It is known for a savory flavor that may be peppery, smoky, or warmly spiced, depending on the preparation. A pastrami sandwich can be as simple as sliced pastrami on bread, though mustard, cheese, pickles, or other additions are common in many settings.

A Reuben uses a more specific combination. The familiar version pairs corned beef or pastrami with sauerkraut, Swiss cheese, and a creamy, tangy dressing on rye bread. It is often warmed or grilled so the cheese melts and the bread develops a crisp exterior. In other words, pastrami describes the meat, while Reuben describes a particular sandwich format that may use pastrami or another cured meat.

The names therefore do not always mark two entirely separate things. A pastrami Reuben is both: it uses pastrami, and it follows the Reuben format. A plain pastrami sandwich can share the same meat without including the ingredients that give a Reuben its distinctive profile.

What is usually in a Reuben sandwich?

The classic Reuben combination is recognizable because every ingredient has a purpose. The cured meat provides savory richness. Sauerkraut brings acidity and a tender, lightly crisp texture. Swiss cheese adds a mild, nutty creaminess. Dressing contributes moisture and a sweet-tangy note. Rye bread holds the ingredients together while adding an earthy, sometimes caraway-like flavor of its own.

The meat

Many people first think of corned beef when they think of a Reuben, but pastrami is also a familiar choice. Both are cured deli meats, yet their flavor can differ. Pastrami is often associated with smoke and assertive spice, while corned beef is usually more directly salty and beefy. The exact character depends on the recipe, the cut, and the way the meat is prepared.

Using pastrami can make a Reuben feel especially aromatic and savory. It also means that a menu item called a Pastrami Reuben should not be mistaken for a plain pastrami sandwich: the other Reuben components remain important to the finished bite.

Sauerkraut

Sauerkraut is fermented cabbage with a tangy, salty flavor. On a Reuben, it does more than add a vegetable component. Its acidity cuts through the richness of the meat and cheese, keeping the sandwich from tasting heavy or one-dimensional. Its soft strands also create a different texture between the sliced meat and toasted bread.

The amount matters. A modest layer gives a bright, tart counterpoint; a generous layer makes sauerkraut one of the dominant flavors. If you are unsure whether you enjoy it, think about whether you like tangy pickled or fermented foods. For a closer look at the ingredient itself, see our guide to sauerkraut on hot dogs; the flavor principles carry over even though the sandwich format is different.

Swiss cheese and dressing

Swiss cheese is a traditional partner because its mild, slightly nutty flavor melts well without overwhelming the meat. The dressing is commonly a creamy, tangy style, though recipes vary. Together, cheese and dressing soften the sharp edge of sauerkraut and connect the separate ingredients into a cohesive sandwich.

Because both ingredients add richness, a Reuben tends to feel more substantial and saucy than a basic deli sandwich. That is part of its appeal, but it also means the texture may be softer and messier than a sandwich built from meat and bread alone.

Rye bread

Rye is a common Reuben bread because it has enough character to stand up to cured meat and tangy fillings. Depending on the loaf, it may be mildly earthy, slightly sour, or scented with caraway. When grilled, it brings a crisp edge that contrasts with the warm, soft filling.

Not every restaurant uses the same bread or prepares a Reuben in the same way. Bread, grilling, and portioning are all details to confirm from the menu when they matter to you.

How a straightforward pastrami sandwich differs

A pastrami sandwich is more flexible than a Reuben. It may feature pastrami on rye, white bread, a roll, or another bread choice. It can be served warm or cool, simply dressed with mustard, or built with cheese and vegetables. There is no single topping combination required for it to count as a pastrami sandwich.

That flexibility puts more attention on the meat. With fewer assertive additions, you are more likely to notice the pastrami’s seasoning, smoke, and texture. Mustard is a common complement because it brings sharpness without covering the meat. A pickle can supply crunch and acidity on the side, while cheese adds richness if desired. These are useful possibilities, not rules about every pastrami sandwich.

Compared with a Reuben, a simple pastrami sandwich usually tastes less tangy and less creamy. It may also be easier to customize conceptually: you can decide whether you want mustard, cheese, vegetables, or a more minimal presentation. The tradeoff is that it does not automatically deliver the carefully balanced contrast that a Reuben is designed around.

Flavor and texture: what to expect

The clearest difference is the direction of the flavor. Pastrami tends to lead with savory cured meat, seasoning, and possible smoke. A simple sandwich gives those notes room to stand out. A Reuben spreads attention across several flavors: salty meat, tart sauerkraut, mild melted cheese, creamy dressing, and rye. The whole sandwich is more complex, but the meat is less isolated.

Texture follows the same pattern. Sliced pastrami can be tender and pleasantly chewy. A basic sandwich may have a clean, layered bite, especially if the bread is fresh and the toppings are restrained. A warmed Reuben is often softer inside, with melted cheese and dressing around the meat, plus the tender strands of sauerkraut. Toasted or grilled bread adds essential crispness around that softer center.

Neither texture is inherently superior. Choose the simpler sandwich when you want a more direct deli-meat experience. Choose the Reuben when you like warm, integrated ingredients and a contrast of richness with tang.

How to choose between them

Start with sauerkraut. If you enjoy its sharp, fermented character, you are already likely to appreciate a major part of a Reuben. If you dislike tart cabbage or prefer a clean meat-and-bread combination, a plain pastrami sandwich may be more your style. Next, think about dressing and melted cheese. They make a Reuben cohesive and comforting, but they also make it richer than a minimally dressed sandwich.

Then consider the role you want the meat to play. Pastrami by itself is a good choice when you are curious about its flavor or want the seasonings to be the main event. A pastrami Reuben is a good choice when you want pastrami within a fuller set of classic accompaniments. If you are deciding for the first time, there is no need to treat the choice as permanent: they are two useful ways to enjoy the same deli tradition.

Using the current menu for the final choice

General sandwich terms can explain the usual differences, but a restaurant’s current menu is the source for a specific item. Famous Uncle Al’s published menu lists a Pastrami or Turkey Reuben with sauerkraut, dressing, and Swiss cheese. That description identifies it as a Reuben-style sandwich and confirms the toppings listed there; it does not describe a separate plain pastrami sandwich.

Use the published menu to review the current selection and contact the restaurant directly if you need to confirm ingredients, preparation, availability, or customization. The menu is the best place to make an order-specific decision, while this guide is meant to make the names and flavor profiles easier to understand.

Frequently asked questions

Is a Reuben the same as a pastrami sandwich?

Not necessarily. A Reuben is a specific sandwich format with sauerkraut, Swiss cheese, dressing, and commonly rye bread. It may use pastrami, but a pastrami sandwich can also be much simpler.

What is in a pastrami Reuben?

A pastrami Reuben typically combines pastrami with sauerkraut, Swiss cheese, and dressing on rye bread. Recipes and preparation vary, so check the menu for a particular sandwich.

Does every Reuben use pastrami?

No. Some traditional Reubens use corned beef, while others use pastrami or a different variation. The menu description tells you which meat is being used.

What does sauerkraut add to a Reuben?

Sauerkraut adds a tangy, salty flavor and a tender texture. Its acidity balances the rich meat, cheese, and dressing.

Which sandwich is less rich?

A simple pastrami sandwich is often less rich because it may not include melted cheese and creamy dressing. The final result depends on the bread and toppings selected.

Can I assume every Reuben is prepared the same way?

No. Bread, meat, dressing, cheese, and preparation can differ by restaurant. Check the current menu and ask directly about a specific order when details matter.