Rueben sandwich: 2 slices pumpernickel or dark rye bread, 4 to 6 slices cold corned beef, thinly sliced, 1/4 cup silver floss sauerkraut, drained, 1 slice swiss cheese, thousand island dressing. Layer beef, sauerkraut and swiss cheese on bread and top with a generous amount of dressing. Place top slice of bread on sandwich and grill in buttered skillet on both sides, until cheese is slightly melted. Serve with a side of dill pickles. Low-calorie version: use mustard instead of dressing, spreading the mustard on each slice of bread. Variations: instead of corned beef, use one or two slices of cold ham and one slice of turkey. Add cheese, sauerkraut and dressing. Rinsing sauerkraut with water reduces sodium. The chefsbest award for best taste is awarded to the brand rated highest overall among leading brands by independent professional chefs. Barrel cured 2007 best taste award - chefsbest Kosher