For years we lived where an authentic Reuben sandwich was unobtainable, so we learned to make them at home. That includes making Russian Dressing which I prefer to the more common choice, Thousand-Island Dressing. These directions make an open-faced sandwich. You can modify them to make any kind of Reuben that you want.
Butter a piece of rye bread on one side and put Russian dressing on the other side. Place the bread butter-side down in a heated skillet over medium-low heat.
Put two thin slices (1.5 ounces) of deli corned beef atop the bread, more if you prefer. Put sauerkraut on top of the beef. Place two slices of Swiss cheese on top. Cook in the skillet for 3-4 minutes, until the skillet side of the bread is nicely browned.
Turn on the broiler. Using a spatula, remove the sandwich from the skillet and place on aluminum foil on a quarter-sheet pan under the broiler. Broil for 2-3 minutes, until cheese starts to melt.
Remove the sandwich, turn off the broiler, and place the sandwich on a warm plate. Cut in two. Remove a chilled dark beer from the fridge, uncap it, and enjoy the delicious March meal.