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What on earth do you make with Un-Corned Beef, you ask? Making a Reuben sandwich tops my list. The best Reuben comes from corned beef made in New York and is served on dense, rustic, pumpernickel rye bread. It’s toasted on a griddle with gooey Swiss cheese and gobs of butter and is served topped with crispy, salty sauerkraut and mildly sweet Russian dressing. Oh my gosh, where’s my drool cup when I really need it?