A classic Reuben, which to my German taste, offered a pleasing, full-bodied sauerkraut flavor. Alex didn’t share my appreciation (“the sauerkraut almost overpowered the rest of the flavors”).

The California Reuben, which substitutes turkey for corned beef and coleslaw for sauerkraut. The sweetness of the coleslaw was a nice counterpoint to the traditional Reuben. Alex thought the sweetness brought out the taste of the rye.

Accompanied by a serving of Mumford’s famed potato chips, and a pickle, this Reuben also stands out from the others in its packaging — wrapped up in a rye roll, rather than slices of rye bread. Andy thought the roll lacked the rye taste he savored in the other sandwiches, while Alex reported, “just enough Thousand Island dressing so it doesn’t overpower the other flavors.” Alex is all about balance.

This Reuben is an American classic, right down to the ’50s-style diner where it’s served, on Texas rye, with a pickle. The robust flavor of the corned beef comes to the forefront.

Made in a panini press, rather than grilled, the TeaBaggers Reuben offers another distinction: It’s served with banana peppers — your choice of mild or hot. And it comes with your choice of chips. I agree with Alex that the banana peppers make a good addition and contribute to an overall pleasing taste. To Andy’s taste, though, the peppers distract from “the real Reuben flavor.”

Here’s another classic Reuben, except that the Vintage gives you the choice of sauerkraut or coleslaw. We went with tradition — and it was good, though Kay would have liked a dab more Thousand Island dressing.