I’ve had my fair share of Reuben sandwiches over the years, but it wasn’t until my late 20s that I had a really good one. It became one of those meals that you can still taste years later. It wasn’t just the sandwich as a whole, but each individual ingredient and how they played together. For me, it’s all about plenty of thinly sliced corned beef or pastrami, an extra dose of sauerkraut, just enough dressing, and of course the dill pickle on the side. And instead of bread, I’m swapping one carb for another, deconstructing my favorite sandwich and loading it into a baked potato.
