Name: Reuben Sandwich
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M1DT8H25M0.000S
Yield: 1 serving
Ingredients: 1 head cabbage; 1/2 cup salt; 1/4 cup sun-dried tomatoes in oil; 1/4 cup pepperoncini; 1/4 cup spicy pickles; 1/2 red onion, chopped; 2 cups crème fraïche; 1/2 cup red wine vinegar; 1/4 cup apple cider; 1 tablespoon chili powder; 1 tablespoon ground black pepper; 1 teaspoon mustard powder; 1 teaspoon ground white pepper; Mayonnaise, for spreading; 2 slices rye bread; 5 ounces corned beef; 2 ounces Swiss cheese

Directions

For the sauerkraut: Shred the cabbage and place in an airtight container with the salt. Leave out overnight at room temperature.
Add water to cover the cabbage and place in the fridge. Let chill overnight. (Sauerkraut keeps well in the fridge in an airtight container for up to a week.)
For the Russian dressing: Combine the sun-dried tomatoes, pepperoncini, spicy pickles and red onion in a blender until finely chopped. Add the crème fraiche, vinegar, cider, chili powder, black pepper, mustard powder and white pepper and blend until smooth.
For the sandwich: Lightly mayo one side of each slice of bread, then spread Russian dressing on the other side of one slice and lay the mayo side on a griddle. Lay the corned beef and some sauerkraut on the griddle for a few seconds to get them nice and hot. Transfer to the slice of bread. Top the sandwich with the Swiss and the other slice of bread, mayo-side facing out. Grill up! (Save the remaining sauerkraut and dressing for another use.)