I usually make a half sheet pan of reubens, butter the rye bread, butter facing the pan, then assemble and butter the tops, bake until the top and bottom are crispy. We eat and then wrap the spares in foil, so the foil can be opened and baked to crisp up.
I don't make the bread but I like a dark rye for that sandwich.
I've made corned beef and corned venison. It uses a pink salt, and regular salt and sugar and water in a zip lock bag for a week in the refrigerator. Then cook, then slice.
I use a similar mixture of mayo and ketchup with chopped pickles for the Russian dressing, as cheryl does.
The sauerkraut we make in the fall, then pasteurize it in jars to use through the winter. It's not as salty as the store bought. But if store bought is all you have, give it a good rinse in water, then squeeze it dry.
Your swiss can be whatever kind you like, usually for us it is emmentaller or jarlsberg.
It is my favorite sandwich in the world.