I lived in the south for half my life, and most restaurants down there
put mustard on your Reuben; I prefer the spicy brown if I have it this
way. Most places in the north seem to prefer Thousand Island, which is
my favorite condiment and I like it on the side for dipping the
sandwich into. I never cared for Catalina or Red Russian dressing.
But I don't eat Reubens out very often, I much prefer to make them at
home. My main problem with a Reuben in most restaurants is that I
prefer the kraut to be cooked completely before it is put on the
sandwich instead of the kraut being removed from a can or bag and being
heated on a skillet or in the microwave and then thrown on the
sandwich. Most places other than German Restaurants don't let the
kraut simmer for a couple hours and break down somewhat before using it
for a Reuben.
When I make a Reuben at home, I go Rye - swiss, cook two of them open
faced at a low temp in some butter until golden brown and cheese is
melted on top, then warm up the corned beef on the skillet, and once
hot topping each sandwich with some corned beef, then put the hot
well-drained kraut on top of one half, then flip the half without the
Kraut onto the half with the kraut. I never warm the kraut on the
skillet but make sure it goes on the sandwich dry. I don't add the
condiment to the sandwich, but use it for dipping.
I was in Indianapolis in June, and on the advice of locals had a Reuben
at Shapiro's Deli. It was the best Reuben I've had since the Zotis
Restaurant in Pittsburgh in the late 1970's, but at 9.45 I felt the
Shapiro Reuben was a little pricey.