My corned beef and cabbage was very traditional, cabbage, carrots, and potatoes (all somewhat large pieces). Salt pepper with the corned beef providing extra seasoning (and butter of course).
For the Reuben I grilled the rye bread. I would normally have used the curved rye loaf but store was out so picked up a loaf of soft rye, regular sandwich shape and very good.
Instead of toasting it I put it on my griddle with lots of butter (both sides).
Smeared both slices with Russian dressing then Swiss cheese. (again both sides).
Piled a huge amount of corned beef on one side then a pile of sauerkraut.
Flipped the second side on top and cut in half.
With a little side of Russian dressing I smeared a bit on each bite. Mixed in some extra sauerkraut and a piece of pickle.
I'm typing this up so I can add it to my cooking instructions for the corned beef, times and temperatures.