I have a real problem with Reubens.
I tell these waiters to ensure they put LOTS of sauerkraut on it. LOTS! But mostly it’s just another small layer in there.
I seldom order a Reuben in a restaurant because they’re usually not very good. One place even made what they called a Reuben with coleslaw instead of sauerkraut, if you can believe that. Every couple of months I get the ingredients and make about half a dozen at home.
At restaurants there is not enough kraut not enough sauce and scantily toasted.