Reuben

Directions

1. 1
   Drain the sauerkraut in colander.
2. 2
   Rinse the sauerkraut with water and squeeze out the extra moisture.
3. 3
   In a small skillet, over medium heat, saute the bacon and onion until the onions become translucent.
4. 4
   Pour the vegetable oil into a 4-quart saucepan.
5. 5
   Add 1 quart of the sauerkraut, the caraway seeds, another 1 quart of sauerkraut, the bacon and onion mixture, the sugar, applesauce, and bay leaf.
6. 6
   Cover and simmer on low heat for 15 to 20 minutes, stirring frequently.
7. 7
   Transfer the sauerkraut mixture to a container and refrigerate until cool.
8. 8
   Thousand Island dressing:
9. 9
   Add all the ingredients to a bowl and stir to combine.
10. 10
    Cover and refrigerate until ready to use.
11. 11
    Reuben:
12. 12
    Butter 2 slices of fresh rye bread and put them on the flat top grill.
13. 13
    Put a slice of Swiss cheese to each piece of bread.
14. 14
    Apply the desired amount of Thousand Island dressing and sauerkraut on each slice.
15. 15
    Heat 4 ounces of thinly sliced corned beef on the flat top.
16. 16
    Arrange the hot corned beef on top of 1 slice of bread.
17. 17
    Transfer the bread slices to a cutting board and make a sandwich.
18. 18
    Slice in half and serve.