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Reuben Sandwich Cone

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.

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