Reuben Sandwich with Grilled Sauerkraut and House-Made Mustard

Method

1. In a small bowl, mix 2 tbsp yellow mustard, 1 tbsp apple cider vinegar, 1 tsp honey, and 1/2 tsp garlic powder to make house-made mustard.
2. Heat a non-stick skillet over medium heat and add 1 tbsp butter. Add sauerkraut and cook for 5 minutes, stirring occasionally, until slightly caramelized.
3. Toast rye bread slices in a toaster or oven.
4. Layer corned beef, grilled sauerkraut, and Swiss cheese on bread.
5. Spread house-made mustard on the top slice of bread.
6. Top with pickled cucumbers and press sandwiches together.
7. Serve warm with a side of coleslaw.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.