The famed Reuben Sandwich claims many fathers. One account states that Reuben Kulakofsky, a grocer from the Dundee neighborhood located west of midtown Omaha, Nebraska, invented the sandwich. Another version holds that it was created in 1914 by Arnold Reuben, owner of Reuben’s Delicatessen in New York. Still another version says that it was Alfred Scheuing, Reuben’s chef, who created the sandwich for Reuben’s son, Arnold Jr., in the 1930s. I first had the sandwich when I traveled to Indiana years ago, and discovered its popularity in the Midwest.  Today, the Reuben Sandwich is ubiquitous from coast to coast.
8 slices dark rye bread
2 tablespoons butter
½ cup Thousand Island dressing or Russian dressing
8 slices Swiss cheese
8 slices corned beef, sliced thin (about ¼ pound)
1 cup drained sauerkraut
1. Preheat a large skillet or griddle on medium heat.
2. Lightly butter one side of bread slices. Spread 1 tablespoon Thousand Island dressing (or Russian dressing) on the other 4 bread slices. Follow with a layer of 1 slice Swiss cheese, 2 slices corned beef, 2 tablespoons sauerkraut, and an additional slice of Swiss cheese. Top with the buttered bread slices, buttered side up.
3. Grill both sides of sandwiches until bread is slightly toasted and cheese begins to melt, about 4 minutes per side. Serve with sweet or dill pickles.
    Yield: 4 servings.