[greeneyes]

I occasionally make one when I am in a restaurant. Rye bread is sometimes get a hankering for, but not often, so we rarely have it on hand. Same for Swiss Cheese.

I substituted flax seed bread, and super sharp cheddar today and used some coleslaw instead of kraut.LOL

[rightly_dividing]

We keep various dark breads around at different times, I am going to buy a corned beef kit tomorrow, so you can figure the Rye bread will be on board. I aint much for sour kraut, but if we cook sliced or shredded cabbage in the juice of the corned beef, I will use it on the reubens.

My wife is a cheese head, there’s no telling what kind we may have on hand, baby swiss is common, gouda, havardi, colby jack, cheddar, American.

I gotta go to the lung dr tomorrow. Oh boy, at least I get a day wife my wife. :)