It's snowing steadily today, not the kind that accumulates, though. A good day for something to warm the tummy.

In case you don't know how to make a Reuben:

Pumpernickel bread, spread with 1000-Island dressing. Swiss cheese, corned beef, drained sauerkraut, make into a sandwich. Brush outside of the bread with melted butter and grill slowly until warm through.

When I worked at a restaurant in college, we made all those sandwiches ahead of time and wrapped them in plastic wrap. Then when an order came in, we zapped it in the microwave for a few seconds for the insides, then crisped the outsides on the grill.

Most of the time when I make grilled sandwiches I skip the melted butter on the outside and just brown them on a non-stick skillet or griddle. I put a weight on it while grilling - a square of foil held down by a cast iron skillet or some other heavy thing. This seems to help the inside heat up. I still flip it over when the one side is browned. Works great for me.

If your craving for a Reuben is hard-core, you should just make some at home or go to a restaurant and order the sandwich to get it out of your system. Some places sell turkey reubens, which uses sliced turkey breast instead of the corned beef.

Here's some home variations you might want to try.

Maybe you want a different idea for hearty homemade soup, so here's a recipe from Sunset Magazine:

Cream of Reuben Soup
1/2 cup beef broth
1/2 cup chicken broth
1/4 cup chopped celery
1/4 cup chopped onion
1/4 cup chopped green pepper
1/4 cup butter or olive oil (or less)
1 tablespoon cornstarch dissolved in 2 tablespoons cold water
1 cup coarsely chopped corned beef (1/4 pound)
1 cup shredded Swiss cheese (4 ounces)
3/4 cup sauerkraut, rinsed and drained

2 cups half and half
Chopped fresh chives for garnish
Pumpernickel croutons for garnish

Sauté vegetables together with butter or olive oil until limp. Add the broth, cornstarch, meat, cheese, and sauerkraut, and possibly some water. Simmer for awhile. When ready to serve, add the half and half, heat through but don't boil.

Hot Reuben Dip
1 (3 oz) package cream cheese
1/4 cup sour cream
4 ounces sliced corned beef, finely chopped
1/2 cup grated Swiss cheese
1/4 cup sauerkraut, drained and chopped
2 to 3 tablespoons milk

Heat cream cheese, sour cream, corned beef, Swiss cheese, and sauerkraut in a small pan over low heat until hot, thinning with milk as needed. Serve with rye crackers or cocktail rye bread.

This last one is more work than I feel up to contemplating right now, but it's an idea for one of those high energy days when I want to try something new, and I have some rye flour.

Reuben in Rye
1 recipe rye dough (recipe follows)
1 pound sliced Swiss cheese
1 cup well-drained sauerkraut
(1/2 cup Russian dressing)
1 pound thinly sliced cooked corned beef
1 egg white

Prepare the dough and let rise. Lightly grease a cookie sheet. Punch down the dough and divide into 8 pieces. Roll out each piece into a 5 inch round. Fold the slices of cheese and place one on each dough round. Spoon the sauerkraut onto the sandwiches, dividing evenly. Top with the dressing, and folded pieces of corned beef. Moisten the edges of the dough circles and pinch the dough together to cover the filling. Place seam side down on the cookie sheet and cut an X into the top of each. Let rise until double in bulk, about 45 minutes. Preheat the oven to 400 degrees. Beat the egg white until frothy and brush gently over the dough. Bake until golden brown, 12 to 15 minutes. Serve warm or cold.

Rye Dough:
2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees to 115 degrees), divided
1/4 cup packed brown sugar (or 1/4 cup molasses)
1 tablespoon caraway seed
1 tablespoon vegetable oil
2 teaspoons salt
2 1/2 cups rye flour
2 3/4 cups all-purpose flour, divided

(If you have a bread machine, just throw all this in it and mix it on the dough cycle. Be aware that bread done this way might dry out faster.)

In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add brown sugar, caraway, oil, salt and remaining water; mix well. Stir in rye flour and 1 cup all-purpose flour; beat until smooth. Add enough remaining all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

To bake loaves: Punch dough down; divide in half. Shape each half into a ball; place in two greased 8-in. round cake pans. Flatten balls to a 6-in. diameter. Cover and let rise until nearly doubled, about 30 minutes. If desired, brush the top with slightly beaten egg white and sprinkle with caraway seeds. Bake at 375 degrees F for 25-30 minutes or until golden brown.