New Orleans Reuben with Homemade Sauerkraut

Method

1. In a skillet, cook the corned beef over medium heat until warm.
2. In a separate pan, sauté sauerkraut with caraway seeds until tender.
3. Toast the rye bread slices and spread Russian dressing on each.
4. Layer corned beef, sauerkraut, and Swiss cheese on two slices of bread.
5. Butter the outside of the sandwiches and cook in a pan until golden brown.
6. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.