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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.

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.