I've tried this particular sarnie only once before, at a cantine of one Scottish university, and it was horrible and soggy. However, I've heard it's supposed to be delicious, so I should probably try to make it myself. Hence I'm glad to see an Elise-approved recipe for a Reuben sandwich:)

Mmmm... That sounds so good! It's the combination of all those strong flavors that makes a Reuben sandwich so unique. Thanks for sharing your recipe.

Ooooh, that's my favourite sandwich!

Next to grilled cheese, this is probably my favorite sandwich! Thanks for the inspiration, as I haven't made these in a while.

Sorry I missed you at the food bloggers gathering--I was sick that day and SO bummed that I missed it! Gah.

When we had a little restaurant/catering business, rubens and turkey rubens were very popular. To speed it up and eliminate the soggy factor, we quickly heated the meat and kraut on the griddle first, then added it to the bread/cheese/dressing and grilled open face, closing it when both slices were toasted. You could close it first and flip, allowing two sandwiches to fit on the grill at once. Also, all the filling ingredients chopped and mixed, topped with grated swiss and baked makes a fabulous dip with toasted cocktail rye bread!

Man, I haven't had a good Reuben since I left Seattle... where the Reuben (along with the fried-egg-topped burger) seems to be an unofficial city sandwich. You find it on nearly every pub and diner menu there, a fact I always found strangely comforting.

Just last week I was on a reuben kick, only minus the Russian dressing. I prefer to make them with brown mustard, which really adds something to the corned beef flavor.

I work at a small, family owned bakery here in MI. The dark rye the baker makes is fantastic, he grinds the caraway seeds up, which I prefer. (I don't much like biting into the caraway seed whole, and getting that intensely strong flavor.) I'll have to try this recipe, I've never had it with russian dressing before....Usually just thousand island, although the russian dressing looks like it might be close.

We like ours with lots of corned beef, and even more kraut. I haven't had a good reuben in awhile. After seeing this rendition, I can't wait to try it!

Elise:

We whipped these up last night. (I swear, your recipes are showing up about twice a week on our menus now!) So good! We need to find a better rye - the "national brand" in the plastic wrapper from the grocery store didn't cut it for all these fantastic ingredients - so we'll be on the search for a more substantial rye bread (from a bakery, perhaps?). The Russian dressing is to die for! so simple so so good! It will be showing up on a lettuce wedge or two around here soon! Thanks for another great one! Oh,and did I mention I'm from Omaha, NE? the TRUE home of the Rueben sandwich?

Hey Elise, Reuben's have been my favorite since I was a child, thank you for the great recipe! A slight variation that you should try sometime when you get the chance, is dipping your Reuben in ranch dressing (with the russian still on the sandwich of course) it adds a really unique taste to the sandwich
thank you for all of your great recipes! I look foreward to opening gmail to see what new dish you've cooked up.

Made a couple of these last night and they were great. To cut down on the sogginess factor I always place the sauerkraut on a paper towel to get rid of most of the liquid. I also saute the corned beef in a Tbsp. of butter before assembly. This makes for a sandwich which is guaranteed hot all the way through and no soggy bread.

Try placing butter in an old iron skillet then cooking a Reuben in it and you will find it to be even more delicious. That is the way they were prepared in the 1920s.

Ok Dudes & Dudettes,
To continue enjoying Reubens in today’s 11/15/08 economic world you make your own dressing - get some packets of mayo and ketchup at your local fast food place to which you’ll add in relish from the jar at home which you have cuz you’re eating more hot dogs! Make half your sandwich with cheaper white bread that you lightly toast to look like rye and upon which you’ve spread some ground up caraway seeds…use a real rye slice for the bottom half which you always eat that side down for maximum contact with your tongue where your taste buds are. Now lightly fry some SPAM !!!!! for the piece de resistance !!! in place of the corned beef. Add your sauerkraut and grille the closed sandwich as usual. Bon Appetit.

Hadn't made a reuben in years until I saw this several weeks ago and have made it twice now. My husband loves it. Just the thing when I don't feel like making a big meal. I especially liked the Russian Dressing. It reminds me of the one my mother always made for salads. One note, the dressing really doesn't need any salt. There is enough in the other ingredients.