I am a traditionalist when it comes to Rubens. However I use Pastrami and Corned beef to make mine. I also use Kens Steak House Russian dressing instead of making my own. I can't make it better so I go with it. I start by gently warming the meat. Oven or pan doesn't matter. I use one slice of Pastrami (brisket style) to 3 slices of Corned beef (Top Round style). 1/4 lb of meat should suffice. Odds are you can't get good soft Rye Bread where you are. So Beefsteak Hearty Rye with seeds is good enough. If you can get Cohens or Grossingers good for you... Real butter needs to be utilized for proper grilling. Softened to spreadable delight! If you have access to a good deli and can get real barrel cured Sauerkraut, good for you. If not the stuff in the plastic bag at the Grocery store works well if properly drained. I heat it in a pan with a dab of bacon grease to warm it up. My Mom liked it that way. Real swiss cheese. The Kens steakhouse dressing on both sides, cheese on one side and kraut on the other. Grill that bitch up. Serve with Lays Potato chips with Dill Pickle juice poured over them. Potato Salad is good with Pickle Juice on it also.