I love Reubens. I spent 10 years living in Baltimore eating every chance I got on Corned Beef Row. It was two solid blocks of delicatessens. Knishes, lox, kosher dogs and of course Reuben sandwiches piled with corned beef and sauerkraut. Now I'm making my own and this recipe comes close to my remembered sandwiches from my younger days in Baltimore. Click next to find out what you need to whip up one these beauties for yourself.
Step 1: Fixings
For a true Reuben you'll leave the 1000 Island dressing in the fridge. Find some Russian dressing for a taste sensation.
corned beef, either from the deli section or home made
butter for the bread