Reuben Sandwiches with Quick Sauerkraut and Russian Dressing

Step 1: Mix the dressing ingredients, then refrigerate for at least 20 minutes.

Tip: The dressing keeps for up to 2 weeks in the refrigerator.

Step 2: Dissolve the sugar and salt in the vinegar.

Step 3: Heat the oil in a large pot over medium heat. Add the onion and cook for 2 minutes to soften without browning.

Step 4: Add the cabbage, vinegar mixture, water and caraway seeds, then toss to combine.

Step 5: Cover and cook over low heat for 15 minutes, stirring once after 10 minutes.

Step 6: Transfer the sauerkraut and its liquid to a container. Cool until just warm.

Tip: The sauerkraut keeps for up to 2 weeks in the refrigerator.

Step 7: Thinly slice the cold pastrami. Put it in a container with a couple of tablespoons of the cooking liquid reserved from the pastrami.

Tip: Slice the pastrami while it is cold, then warm it; it can crumble if sliced while hot.

Step 8: Microwave the pastrami until warm, or cover it with foil and warm it in the oven using another method of your choice.

Step 9: Preheat the grill or broiler to medium-high, with the shelf about 25 cm (10 inches) from the heat source.

Step 10: Toast the bread. Spread it with butter, then spread 1 tablespoon of Russian dressing on each piece.

Step 11: Let excess juices drip from the pastrami, then place it on the bread.

Step 12: Drain excess liquid from the sauerkraut, then pile it onto the pastrami and top with cheese.

Tip: Pile the sauerkraut onto the pastrami rather than directly onto the bread.

Step 13: Place cheese on the other slice of bread, on top of the Russian dressing.

Step 14: Place the bread under the grill until the cheese is just melted. Sandwich the slices together and serve hot.