Reubens are one of a small number of what I call perfect sandwiches. Which is a lot to unpack, but it comes dish to being fulfilling in its most basic form without the need for extras, even if those extras make the overall experience better.

Not that that’s relevant to much, but I think it points to why your simple homemade Reuben is so good compared to your local stores. Everything simple, prepared well, and fresher than typical outside of a proper deli.

The Reuben is also, by a wide margin, my favorite sandwich. It’s also one of my favorite meals, period, though picking a single favorite is not realistic for me.

What’s great about them is that the basic form allows for personalization within a decent range while still being a proper Reuben. I tend to like to add little spicy mustard on mine alongside the dressing while using seeded kraut, seeded rye, and a young cheese.

I don’t really have the ability to corn my own beef, or make my own cheese. And, tbh, my attempts at kraut were less than stellar. But I would enjoy very much trying it, if I had the wherewithal just to see how finely I could tweak the ingredients to my preferences.