I know it’s St. Patrick’s Day, but it’s not corned beef and cabbage I’ve been wanting. It’s a Reuben sandwich: corned beef, sauerkraut, and Swiss cheese, on grilled rye. There is nothing wrong with a good, traditional corned beef and cabbage supper — with boiled potatoes, I can taste it right now! — and maybe this evening I might find myself tucking in at the St. Pat’s dinner being thrown by the Lions Club of Sag Harbor, at the Whalers Church. But, still, as far as I’m concerned, a Reuben is in a class by itself.