Lis here – I don’t know if you’ve realized this about me yet or not, but here it is: I ad lib, make do, and/or wing it all the time. If I don’t have exactly what a recipe calls for, I’m not afraid to substitute. It doesn’t always come out the way I hope, but 9 times out of 10 my switcheroos taste great and I’ve made a recipe my own. 
I returned to the world of serious couponing and perused the sale offerings at Southern Savers last week before heading to the supermarket. A couple of things were on sale that I thought would work great for a homemade Reuben. First, Pepperidge Farm breads were BOGO, plus I had coupons! Rye wasn’t one of the options, but German Dark Wheat was. I paid $1.64 for a single loaf (normally $4.29). Next, sliced Swiss cheese packages were 2/$5. I didn’t have a coupon 
, but it was a necessary component and it was on sale. I only needed one package to make 4 Reubens. The best part? Buddig dried meats are on sale right now at my Publix for .50¢ a package! The thing I love best about Buddig corned beef is an entire bag is one serving and only 90 calories and 5 grams of fat.
A 15 oz. can of sauerkraut was .89¢. I didn’t need to buy Thousand Island dressing and each sandwich only took a dab so let’s call it .20¢ for each. I used “I Can’t Believe It’s Not Butter” even though I would’ve preferred to use real. You just can’t spread the real stuff unless it’s been left out on the counter all day (They used to do that in the old days and didn’t die from it. *shrug*). That brings the total cost of each sandwich to about $1.95! You could double the meat at that sale price and still be under $2.50 for a really meaty deli specialty.
Cheap & Easy But-Oh-So-Yummy Reubens
Makes 4 Sandwiches
4 pkgs. Buddig Corned Beef
8 slices Swiss Cheese
1 – 15 oz. can sauerkraut
8 slices of whatever dark bread is on sale
Dump sauerkraut into a strainer and run under cold water to rinse for a milder kraut taste. Drain well by pressing down then transfer to a bowl. (Or just drain it and use it straight from the can for full strength. 
)
Butter one side of each slice of bread. Lay four, butter side down on cold griddle or two in cold frying pan. (Don’t turn heat on yet as the bottom bread will burn before the whole sandwich is assembled.) Center one slice of cheese on each slice of bread, followed by 1 package of corned beef mounded up, a nice pile of sauerkraut, some Thousand Island dressing, another piece of cheese, and top with another slice of bread, butter side up.
Turn heat to medium-high and let first side cook for 3-5 minutes, 
until nicely browned and crisp. Carefully flip (you’ll need to use your hand to hold the top on while you turn) the sandwich over and cook that side for another 2-4 minutes. Lift up the corner with a spatula every so often to check the progress. Transfer each sandwich to a plate, cut in half to help cool.
Microwaved sweet potatoes with a bit of real butter, a sprinkle of brown sugar, and a light dusting of cinnamon made a great side. Wash, peel, and dry each potato then carefully poke with a sharp knife all around, wrap in waxed paper, and microwave for 20 minutes for 4 large. Don’t burn your fingers unwrapping from paper!
Do you have a favorite deli-style sandwich you make at home that doesn’t break the bank?
