Classic Reuben Sandwich with German-Style Sauerkraut

Method

1. Rinse and soak corned beef in water for 1 hour to reduce saltiness.
2. Cook sauerkraut in a pan with caraway seeds until tender.
3. Layer corned beef, sauerkraut, Swiss cheese, and onions on rye bread.
4. Spread Russian dressing on the top slice of bread.
5. Grill sandwiches in a pan until cheese melts and bread is toasted.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.