The Reuben sandwich is the world's greatest sandwich. It is heaven between two slices of bread, which is perhaps why my French Toast Reuben Nutella Elvis Sandwich was such a hit.
The finest Reuben that I've eaten was about 15 years ago at a now-defunct restaurant in Birmingham, Alabama known as The Oven. It was naughtily served on pumpernickel, not rye, and was roughly the size of a regulation football. It is a precious memory that I shall carry with me for the rest of my life. Reubens are great and this was the greatest among them.
There is one problem challenge to eating a Reuben. A well-made Reuben will inevitably spill out its contents as you eat it. Eating a Reuben is messy. So Nick Chipman of Dude Foods devised this brilliant variation.
Because it's served in a cone, Nick's Reuben sandwich makes less of a mess. He made the cone by pressing rye bread around a cone form, then baking the bread in an oven for 10 minutes. Then Nick filled it with the traditional ingredients of a Reuben: corned beef, Swiss cheese, sauerkraut and Thousand Island salad dressing.