Traditional Reuben Sandwich with Sauerkraut

Method

1. In a small bowl, mix coleslaw mix, Thousand Island dressing, and caraway seeds.
2. Butter both sides of the bread slices.
3. Layer corned beef on two bread slices.
4. Add sauerkraut and the coleslaw mixture on top.
5. Top with the remaining bread slices.
6. Heat a skillet over medium heat and cook the sandwich until golden brown on both sides.
7. Cut in half and serve warm.
8. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.