Ruebens are hearty and very filling; so if you make a platter full for a family dinner, you may have a half of sandwich or so leftover. For a tasty, unique breakfast or snack, slice cold, leftover Ruebens into long, thin fingers, as wide the sandwich is high. Fry the rectangular pieces in a non-stick or cast iron skillet with a little butter over medium heat until they are toasted on all four sides. Serve the Rueben fingers with a fried egg, dipping them into the egg as you go. Delish!