Although purists would scoff, I make an acceptable 'Reubenesque' sandwich using our butcher's pastrami.
Local bakery makes a decent rye bread, you are spoiled for choice when it comes to sauerkraut, add Emmenthaler, Knorr thousand island - and you're good to go
Not half bad - and hits the spot when one is having serious deli cravings.
If your butcher doesn't do a decent NYC style corned beef or pastrami, head on out to The Heart Of Darkness.
(And if the pastrami isn't enough to tempt you, you should see our butcher's ribs. And T-bones.