I made a reuben sandwich for lunch today, using
this recipe.
Changes I made included using applekraut instead of sauerkraut. I just didn't have any of the latter.
Other than that, I made it straight from the recipe, with rye bread, corned beef, Swiss cheese, and Russian dressing made with a bunch of bottled ingredients. The dressing was delicious, although you might want to cut back on the sugar.
It must be toasted to taste right.
