That’s a Ruben, it’s supposed to have cheese.
I was going to say that - don’t go to a real Jewish deli looking for a Reuben sandwich. I assume there must be some outside of the NYC area.
It is - but an actual Jewish (kosher) deli isn’t going to serve it.
I just got my Amazon order from last night. Yay! What do you mean about the paprika? I’ve never heard them crow about that. The zip is the tang. It’s definitely tangier than Hellman’s. My current list of favorite mayos is: 1) Duke’s, 2) Kraft, 3) Hellman’s, and then Kewpie for only certain things. I do not like it as a general-use mayo.
I know that - but if you say
somebody reading that might not know the difference and end up at a place that’s either kosher or kosher-style that doesn’t serve Reubens or any other meat-cheese sandwich.
Emphasis on the -ish, then. 
I haven’t had a Reuben in years either, because none can compare to the One True Reuben I used to get at a place in the Midtown area of Detroit called the Schnelli Deli. Alas, long gone now. Part of what made it so good was the sauce or dressing used. Most places use Thousand Island dressing on their Reubens. The Schnelli used a dressing that was a much darker reddish-orange color (like the color of some types of Russian dressing, but I don’t know if it was Russian dressing). I asked the owner about it once and he would only say he imported the dressing from New York. So I had assumed that it was an authentic New York dressing used on proper Reubens, but I looked up a picture of a Carnegie Deli Reuben and it had the pale orange Thousand Island dressing on it.
I actually made a post on my Reuben experience over 10 years ago:
Does a pasty count?
(Center column, one up from the bottom)
Wish-Bone (I think) used to make a red “Russian dressing” with poppy seeds in it. I don’t know if they still do, but that might be what the deli had.
I lived in Russia for almost 20 years, and the closest things to salad dressing I ever saw were mayonnaise, sour cream, and vinaigrettes.
I may have brought this up before, there is a was to mix canned corned beef (USA people) with canned kraut, and 1000 island dressing and put it on rye and have an ersatz reuben.
if you want an example, reply in the comments ( yayy you…)
We called up Lareira Restaurant and told them we were looking for a Portuquese restaurant around here where we could get a Francesinha sandwich to go. (It doesn’t appear on their menu).
Pause
“Was that one sandwich?”
“Two, please, for pickup”
They were quite nice. A LOT of food.
Just tried a sandwich with black olives and cream cheese. I didn’t put very many olives on it, and I think I had a bit too much cream cheese. Probably wouldn’t get a craving for it, but it’s a good way to use up black olives and cream cheese.
The bread is some sort of thin sliced seedy whole grain, which I think is more suitable than plain white bread.
With all this Reuben discussion lately, and my aversion to carbs, last night I made… Reuben eggs?
Chopped up my beef, began frying it up, scrambled in some eggs, layered on some Swiss cheese, then then stir-fried some kraut in the pan while the cheese melted.
The result was tasty enough I’m probably going to do it again tonight.
A “Reuben scramble” I’d call it. Sounds great!
I like fried eggs cooked in the pan with corned beef hash. I’m not a big fan of rotting cabbage but sounds like a great dish for those with a different opinion of that stuff.
I fully approve and have a recommendation from my secret recipe archives. Toast & grind some caraway seeds and sprinkle over the top. That adds a toasty tang normally fulfilled by the bread. I often just pinch them in my fingers after a dry fry in a skillet, they break apart well enough. I use this for my Reuben rolls, a low carb cold hor devours of mine.
I like Sara Lee Delightful low-carb multi-grain bread. It’s good, but it ain’t rye. I might have to try this.
Try substituting a round of liverwurst for the corned beef. I call this my “German Omelette.”
My Dukes is here at my office and I didn’t get another chance to taste until today. I confess I though the zip was supposed to be from the oleoresin paprika which is undetectable to my tongue. Perhaps it’s for color?
But I don’t find it especially tangy, either. It’s good mayonnaise and I’m happy with it but I won’t be seeking Duke’s.
I definitely find it has more of a tangy punch than Hellman’s and is slightly eggier. Ah, I just remembered, it also has no sugar, which may make it taste tangier.