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My boyfriend makes the best reubens I've ever eaten, and he says the key is to drain the sauerkraut thoroughly, then mix it with russian dressing. If the kraut isn't dry before you mix it with the dressing, the sandwich will be soggy.

Here is the recipe and guidelines that I use to make mine. I've never had any complaints.

REUBEN SANDWICH
Modern-day Reuben sandwiches are often open-faced and broiled, which dries out the corned beef and makes the cheese rubbery. Or, under the misguided belief that more is better, they are overstuffed. The main things to remember for a great Reuben are to keep the filling under control and in balance, so when you bite into it you get a harmonious and succulent mouthful; and to grill the sandwich slowly and under some pressure, so the bread gets toasty brown and buttery crisp, the meat gets warmed through, and the cheese is just melted enough to be oozy.
2 slices rye bread or pumpernickel
2 teaspoons butter, at room temperature
2 tablespoons Reuben's Russian Dressing (recipe below)
1/4 cup well-drained, fresh-style sauerkraut
2 ounces thinly sliced Gruyère or Switzerland Swiss cheese
1/4 pound thinly sliced corned beef

Butter each slice of bread evenly to the edges on one side.
Place one slice, buttered side down, in a small cold skillet: Build the sandwich in the skillet you'll grill it in.

Spread 1 tablespoon of the Russian dressing on the face-up, dry side of the bread. Then put on the sauerkraut, spreading it evenly.

Arrange the cheese in an even layer over the sauerkraut, then do the same with the corned beef.

Spread another 1 tablespoon Russian dressing on the dry side of the second slice of bread and place it, dressing side down, buttered side up, over the corned beef.

Place the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide metal spatula. Grill until the bread is browned and crisped, then turn the sandwich over with the help of the spatula.

Now weight the sandwich down by placing a plate (or another small skillet) over the sandwich, then adding on a weight, such as a 28-ounce can of tomatoes. Grill until the second side has browned and crisped, then flip the sandwich over one more time to briefly reheat the other side.

Serve immediately.

Makes 1.
Arthur Schwartz's New York City Food
2004
By Arthur Schwartz

Overall: Pretty detailed, right? It took me longer to type those instructions than it did to make the sandwich. But that's typical of Schwartz's hand-holding in the book.

Rye or pumpernickel? Pumpernickel? Whoever heard of such a thing? Might as well use white bread.

Russian dressing: He uses Reuben's recipe, which combines 1/2 cup of mayo with a tablespoon of ketchup, a teaspoon of grated onion, 1/2 teaspoon of horseradish, 1/4 teaspoon of Worcestershire sauce, and 1 tablespoon of parsley. Red caviar is optional but unnecessary.

Why Russian? According to Schwartz, Reuben's was the first Jewish deli to make a corned beef sandwich with Russian dressing and, even better and more New York, with deli coleslaw.

Sauerkraut: Try to get it from the deli counter. They should have it in midwinter, but if not, well-drained canned sauerkraut will do.

Procedure: Since I don't have a sandwich press, I make grilled cheese sandwiches in a skillet in just this way. But now that panini are so stylish, I bet more people have sandwich presses.

For one? Obviously, it's a cinch to double the recipe.

What to do with the leftover Russian dressing? Use it on an iceberg-lettuce wedge, as a sauce with fried fish, or to cover halved hard-cooked eggs, making Eggs à la Russe.

I love that Reuben recipe from Arthur Schwartz's "New York City Food." The Reuben always turns out perfectly delicious. And, btw, in addition to lots of recipes, that book is a fabulous read!

Perhaps the best reuben around can be found at Zingerman's Deli in Michigan. My boyfriend, a native of Michigan, speaks of this sandwich as if it were holy. I've actually seen it on the top of a few "Best Sandwiches in the US" lists, so it ain't just him. Food Network has the recipe: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26407,00.html . I made a fairly successful version, with some of the fattiest, tastiest corned beef I could find. Mmhmm.

Every time that I use Arthur's recipe for Reuben Sandwiches my guest's inevitably 'kvel' and call for seconds.
So, I'm sticking to his tried and true with thanks.

I make mine two ways. Always grilled. Bread can be rye, marble or pumpernickel. Preheat pan to medium/medium low (now I use a grill pan with a heavy panini top, but I used to just do it like grilled cheese in a frying pan). Butter one side of two slices of bread, put buttered sides together. Lay a slice of swiss or gruyere cheese, then half the amount of corned beef (fat removed), then either creamy cole slaw (my preference) or rinsed and drained sauerkraut, russian dressing, remaining corned beef, another slice of cheese. Lift top slice of bread (buttered side is down) and place on grill or frying pan. Top with second slice, buttered side up. Cover. Grill until cheese melts and interior is warm - don't have heat too high or you'll burn the bread. This is my favorite sandwich of all time. I get the dressing from a local bed and breakfast, but if out - combo of mayo, chili sauce, lemon juice and even a little horseradish cream if I feel like it. Serve with potato chips, kosher dill pickle and potato salad. Heaven on a plate.

Restaurants always serve cold Reubens with cole slaw and grilled Reubens with sauerkraut. All of the other ingredients are the same - bread, swiss cheese, corned beef and Russian dressing. Lots of people don't like sauerkraut and have never had the pleasure of a grilled Rueben. Grill it with cole slaw! I like it both ways, but actually prefer cole slaw. Try it - you'll never look back. It is so delicious that words can't even describe.