Van De Reuben Sandwich

• 1 lb corned beef
• 2 None bay leaves
• 1 tbsp black peppercorns
• 1/2 cup Dijon mustard
• 12 slices rye bread
• 6 large gherkins
• 8 oz sliced Swiss cheese
• None None FOR THE SAUERKRAUT
• 1 tbsp canola oil
• 1/2 None onion, thinly sliced
• 1 tbsp garlic, crushed
• 1/2 None savoy cabbage, sliced
• 1/2 tsp sea salt
• 1/2 cup cider vinegar
• 1/4 cup apple cider

1. Remove corned beef from packaging and rinse under running water. Immerse in a large saucepan of water with the bay leaves and peppercorns. Cover and simmer for 1 hour. Drain and allow meat to rest and cool.
2. Meanwhile, for the sauerkraut, heat oil in a large skillet on medium-low heat. Cook the onion and garlic until translucent. Add cabbage, salt, vinegar, cider and 1/4 cup water. Simmer for 30 mins until liquid is absorbed. Cool before serving.
3. To assemble sandwiches, spread Dijon mustard generously over the bread. Place 2 tbsp of sauerkraut on each of 6 slices. Slice the corned beef. Stack the meat, gherkins and cheese over the sauerkraut, then top with remaining rye bread.

beef, bay leaves, black peppercorns, dijon mustard, bread, gherkins, swiss cheese, sauerkraut, canola oil, onion, garlic, savoy cabbage, salt, cider vinegar, apple cider

Taken from recipes-plus.com/api/v2.0/recipes/37004 (may not work)