Food Network: Katz's Houston St. Reuben

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Katz's Houston St. Reuben
Recipe courtesy Kenneth Kohn, New York, New York

Ingredients
2 to 3 ounces drained sauerkraut
1/4 teaspoon caraway seeds
6 ounces hot corned beef
Butter
1 loaf Italian bread, cut lengthwise
4 slices imported Swiss cheese
Russian dressing
1 sour pickle, cut into wedges, for garnish

Directions
Preheat oven to 350 degrees F.

Place the sauerkraut and the caraway seeds in a small saucepan over medium-high
heat and cook until heated through. Slice hot corned beef. Butter and grill, on
both sides, 2 slices bread. Place meat in mound and cover with sauerkraut and
cheese. Place into preheated oven and cook until cheese is melted. Spread Russian
dressing on bread and cover to make a sandwich. Cut in half and serve garnished
with pickle wedges.