Ingredients:

You’ll need the following for one sandwich–just multiply the amounts by how many sandwiches you are making. I love sauerkraut and have tried all kinds on my reubens from garlic dill pickle to smoked jalapeno and ginger beet to sea kraut–and savored every bite.

2 slices crusty, bread; seeded rye or pumpernickel (Russian pumpernickel is great with onions and raisins)

Secret Sauce (see below)

about 4 slices Swiss cheese (Jarlsburg is my fav)

generous 1/2 cup sauerkraut, drained (save the juice for a healthy and tasty, not to mention eye-popping, sauerkraut shooter; I make my own kraut or buy it in the refrigerator section of the healthfood store–Farmhouse Culture and Hex (local) are two brands that I enjoy)

Secret Sauce

This sauce is mostly composed of condiments one has on hand in the fridge. It doesn’t have to be measured exactly—you can add more or less of any ingredient to suit your taste. I use a good-quality mayo with no sugar and organic ketchup with no corn syrup. I often use my own spicy bread and butter pickles; if you like it spicy, add another hot pepper. The sauce is good on many kinds of sandwiches and burgers.

Makes about 1 cup

Generous half cup of mayonnaise
About 1/3 cup organic ketchup
5 or 6 slices bread and butter pickles, chopped
2 or 3 teaspoons pickle juice, optional
1 or 2 fermented or pickled jalapenos or serrano peppers, chopped
1 large or 2 medium cloves garlic, pressed or finely minced

Combine ingredients in a small bowl and mix well. Store in refrigerator for a week or so, if it lasts that long. Makes enough for 4 to 8 sandwiches, depending upon size and how thick or thin you spread it.

Unsalted butter for grilling