What meat is used in a traditional Reuben sandwich?

What meat is used in a traditional Reuben sandwich? Corned beef is the traditional meat in a Reuben sandwich.

A classic Reuben combines corned beef with Swiss cheese, sauerkraut, and Russian or Thousand Island dressing, all grilled between slices of rye bread. The heat warms the filling, melts the cheese, and crisps the bread.

The sandwich is associated with two competing origin stories. One credits Reuben Kulakofsky, a grocer in Omaha, Nebraska, who reportedly ate an early version at a poker game in the Blackstone Hotel during the 1920s. Another credits Arnold Reuben, owner of Reuben's Delicatessen in New York City.

Pastrami is the most common mix-up: both meats appear in Jewish-style deli sandwiches, but pastrami is seasoned and smoked differently. A Montreal Reuben may substitute Montreal smoked meat, but the standard American Reuben uses corned beef. Despite its deli associations, a traditional Reuben is not kosher because it combines meat and dairy.