I lived in the south for half my life, and most restaurants down there put mustard on your Reuben; I prefer the spicy brown if I have it this way. Most places in the north seem to prefer Thousand Island, which is my favorite condiment and I like it on the side for dipping the sandwich into. I never cared for Catalina or Red Russian dressing. But I don't eat Reubens out very often, I much prefer to make them at home. My main problem with a Reuben in most restaurants is that I prefer the kraut to be cooked completely before it is put on the sandwich instead of the kraut being removed from a can or bag and being heated on a skillet or in the microwave and then thrown on the sandwich. Most places other than German Restaurants don't let the kraut simmer for a couple hours and break down somewhat before using it for a Reuben.
When I make a Reuben at home, I go Rye - swiss, cook two of them open faced at a low temp in some butter until golden brown and cheese is melted on top, then warm up the corned beef on the skillet, and once hot topping each sandwich with some corned beef, then put the hot well-drained kraut on top of one half, then flip the half without the Kraut onto the half with the kraut. I never warm the kraut on the skillet but make sure it goes on the sandwich dry. I don't add the condiment to the sandwich, but use it for dipping.
I was in Indianapolis in June, and on the advice of locals had a Reuben at Shapiro's Deli. It was the best Reuben I've had since the Zotis Restaurant in Pittsburgh in the late 1970's, but at 9.45 I felt the Shapiro Reuben was a little pricey.
