the reuben or cheesesteak are a tie. i have been trying my hand at both and find that its easier to make a good cheesesteak than it is to make a good reuben. reuben depends on the ingredients. run of the mill grocery store meat, cheese, etc don't cut it. the real deal is made with ingedients from a real jewish deli. from the meat to the mustard and pickle spears. but to set yourself up with all the authentic stuff sets ya back about 15 bucks a sammie. these are 1/4 and 1/2 lb'ers. i no longer work near the jewish deli and haven't done it myself for a couple years. mmm, mmm.
