Classic Reuben Sandwich with Quick Sauerkraut

Method

1. Soak sauerkraut in water for 10 minutes, then drain.
2. In a skillet, cook corned beef over medium heat until browned.
3. In the same skillet, add caraway seeds, garlic powder, and paprika, then cook for 2 minutes.
4. Layer rye bread with Swiss cheese, sauerkraut, and corned beef.
5. Spread Thousand Island dressing on the top slice of bread.
6. Butter the outside of the sandwich and cook in a pan until golden brown.
7. Serve hot.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.