**Even if you don't like some of these ingredients separately, you may find that you love them together. Case in point:
- My kids are both picky and they will eat this sandwich (one does it without the sauerkraut)
which is a sacrilege.
- I would never choose Thousand Island for a salad, but wouldn't dream of leaving it off this sandwich.
Here are my tips for making Reubens at home:
- Use a dark or marbled rye
- Before putting the sandwich together, throw the meat in the pan to warm it up, this helps insure the cheese gets extra gooey.
- Drain and rinse the sauerkraut. Rinsing gets rid of that "tinny" taste from the can. Draining it keeps your sandwich from being too soggy. I like to dump it into a colander and run cold water over it and just let it drain.
- For the least soggy sammy: layer bread, meat, kraut, dressing, cheese, bread. Building your sandwich in this order keeps the dressing and kraut from having direct contact with the bread.
- Generously butter the bread so that it gets nice and toasty.
- Don't let your heat get too high, otherwise the bread will burn before the insides are warm throughout.
Generally, I don't like plain potato chips. In this case however, they are the perfect accompaniment (with a little extra dressing to dip in) along with dill pickles. So, unless you plan to make the 150 mile trek to get someone else to make this for you, run to the store and pick up the ingredients and make it yourself.