Reubens are something like a hobby for me, bordering on an obsession. I make them all the time, in different ways and with different brands of corned beef/swiss/kraut/dressing, looking for the the ultimate iteration, yet knowing it doesn't really exist. If a restaurant has one on the menu (none of that 'turkey and slaw' BS, thankyouverymuch), I order it and sometimes judge the whole joint on its ability to make a decent reuben. It is the Emperor of between-two-slices sandwiches, IMO.
I have seen that in a few places back east and in Pittsburgh as well. I've seen "reuben w/ choice of corned beef or pastrami" a lot too. I've actually tried it and it's not too bad, but it's a long way from a reuben - and I like pastrami. Always reminds me of the Mitch Hedberg joke about turkey-based substitutes for ham/bologna/pastrami - "Man, be yourself! You've got your own thing goin'! People like you!"
Reubens are something like a hobby for me, bordering on an obsession. I make them all the time, in different ways and with different brands of corned beef/swiss/kraut/dressing, looking for the the ultimate iteration, yet knowing it doesn't really exist. If a restaurant has one on the menu (none of that 'turkey and slaw' BS, thankyouverymuch), I order it and sometimes judge the whole joint on its ability to make a decent reuben. It is the Emperor of between-two-slices sandwiches, IMO.
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