The one I ate yesterday in honor of the Reuben threads here was served with the dressing on the side. I generally enjoy the dressing, but dipped only maybe half my bites. Otherwise the dressing overwhelms the sandwich.
Zero is a perfectly good amount if that’s your preference. IMO it’s still a Reuben if you choose to call it that, dressing or no.
I endorse this message.
WI the meat, instead of corned beef, is…turkey? 
I believe in equal opportunity Reuben sandwiches for all. If you like turkey better, go for it. It’s the sauerkraut and Swiss cheese on top of the meat of choice that make it a Reuben. Live a little, expand your sandwich horizons!
Oh I love a Turkey Reuben all right; it just doesn’t love me all that much, expanding my stomach volume to Hindenbergian levels in short order.
Sauerkrauts vary. You might want to try several different ones. (Or, of course, if you really dislike the stuff, maybe not.)
I generally dislike Swiss cheese, and am not wild about most sauerkrauts though I’ve had some that I found delicious; but I like reubens. Something about the combination of flavors works for me, despite what I think of some of the individual ingredients.
Next time you’re in Milwaukee, give a holler and we’ll hit Mader’s restaurant (serving german dishes for over 120 years). I’m not a big kraut fan in general, but their red cabbage kraut is pretty damn good. Paired with their sauerbraten and some spaetzle it makes a fine entree.
They also make a pretty good Reuben Roll: Corned Beef, Sauerkraut and Swiss cheese inside a wonton wrap, with crispy spinach and Dusseldorf mustard sauce.
Maybe I should take some of their red kraut home and try it on a reuben.
In Leavenworth, WA there are a couple of great German restaurants and they serve the same thing. Red sauerkraut is freaking delicious to eat on its own and does go great with spaetzle. (And you can get a great schnitzel there too.)
I also appreciate a restaurant where the food is almost as fun to pronounce as it is delicious,
I second this wise message. With very rare exceptions, salad dressing of any kind (Hellman’s mayo isn’t salad dressing) has no place in any sandwich.
I, too, was inspired by the Reuben discussion but not to make an actual Reuben, as I prefer Montreal smoked meat to corned beef or pastrami, and a toasted onion bun to rye bread. The inspiration was to buy some sauerkraut and try that with my Montreal smoked meat on a bun creation. No salad dressing, of course, but an appropriate amount of Dijon mustard. And no cheese. I wonder what our pedants might call that creation? Reuben Lite? Montreal Reuben? I prefer “Montreal smoked meat sandwich with sauerkraut”, or “Wolfpup sandwich” for short.
Soon they’ll be everywhere and folks will have forgotten what buffalo wings ever were. You’ll have created the next must-have menu item throughout North America.
Shame it’s already in the public domain; you coulda been rich! 
:dog_facepawing:
Not even…
…
CAESAR?!?!
Need I remind you that Caesar (the fine beverage), Caesar (the salad and the associated dressing for it), and Caesar (the Roman emperor) are all distinctly different? 
I have, however, sometimes been tempted to add Caesar salad dressing to one of my signature grilled chicken sandwiches with bacon, lettuce, and tomato. That would be one of the rare exceptions of salad dressing on a sandwich that meets with my approval. But usually the temptation passes, and the sandwich is made with Hellmann’s mayo, which apparently our resident food critic herein being pitted feels we should have nothing but scorn for.
Now we have three fucking Reuben threads
It looks like I have to take this thread off tracking.
But a good Reuben is great.
They’re breeding!
Magazines (and newspapers, back when those existed) make the vast majority of their income off of ads. The only reason that they sell subscriptions at all is that advertisers place a higher value on customers who are demonstrably actually reading the thing, rather than people who just grab free papers for birdcage liners and craft projects.
I’ll pay extra for vinaigrette on a salad, and I’ll pay extra for it on an Italian sub, and I don’t recall ever regretting either.
Please feel free to emulate the eminently incoherent poster DaveUnknown and start a thread sanctimoniously pitting the regrettable culinary tastes of fellow Dopers. A massive ingestion of some powerful alcoholic beverage is recommended to get into the proper spirit of the thing.
The discussion has expanded to positively Reubenesque proportions.
Noice.