Can you advise on what is wrong with this Reuben sandwich recipe; Mestemacher wholemeal rye with rye grains &?

sunflower seeds, with corned beef, gruyere cheese, sauerkraut %26amp; Thousand Island





My dad makes it but it just doesn't taste like a Reuben.......Can you advise on what is wrong with this Reuben sandwich recipe; Mestemacher wholemeal rye with rye grains %26amp;?
Rye is the first thing!


Swiss- and it would be more of the ementhaler cheese.


The sandwich must be grilled.Can you advise on what is wrong with this Reuben sandwich recipe; Mestemacher wholemeal rye with rye grains %26amp;?
The cheese, to start. Traditionally swiss is used. Depending on the region, either corned beef or pastrami is used. (I have always used pastrami). The whole meal rye may also be throwing off the 'reuben taste'. Use a dark rye, such as russian or marbled. Jacob Reuben, known by many as the inventor, assembled the sandwhich as follows: dark rye bread, thousand island dressing, sauerkraut, Swiss cheese, and corned beef, and is grilled. I have always veered slightly from this, preferring not to include dressing.
It's either the wrong cheese or it's the sunflower seeds in the bread. Try switching to Swiss and another type of rye bread.





Corned beef is fine - 1/2 corned beef and 1/2 pastrami is good too.





Thousand Island vs. Russian dressing - I guess they're pretty much the same thing, Russian is sometimes a little creamier without as much stuff floating in it.





Go light on the sauerkraut - if you use too much it could overpower the other flavors.





EDIT: Gruyere may be from Switzerland, but the reuben is made with what Americans call ';Swiss'; cheese - that's the one with the holes, Emmentaler. Gruyere has a strong specific flavor that may be affecting your sandwich.
A reuben is supposed to be made with pastrami, not corned beef....
I think it's the cheese. Ruebens are made with Swiss, if I'm not mistaken.