Reuben

Ingredients
Rye bread
Butter
Thousand Island Dressing (recipe is on this blog)
Swiss cheese
Sauerkraut (recipe follows)
Grilled vegetables - I used peppers and onions

Directions
1) Butter two slices of bread.
2) Put the dressing on the non-buttered sides.
3) Layer on the swiss cheese, sauerkraut, and grilled vegetables.
4) Grill on the stove the same way you'd cook grilled cheese.

Sauerkraut
If you feel like making your own sauerkraut, you'll need a cabbage, salt, water, and a LOT of time for it to sit around fermenting. I sometimes use carrots, beets and/or caraway seeds for extra flavor but you don't need these.

1) Chop up your cabbage and put it in a large bowl.
2) Sprinkle it with salt - you want between 1-3 tbsp of salt per head of cabbage (depends on how salty you like your sauerkraut).
3) Knead the salted cabbage. Here is the moment where you'd add some grated carrots or beets or some caraway seeds if you wanted to add them. If you're adding grated carrots or beets, keep the ratio at about 1 part grated vegetables to 5 parts cabbage. This is important because there are bad bacteria that prefer high sugar vegetables, so you want a ratio of vegetables to cabbage that will keep them away.
4) Put your sauerkraut it in a container that has a lid and add enough water so the cabbage is completely covered. This step is important because sauerkraut is made by lactic acid fermentation and the cabbage needs to be submerged for the good bacteria that ferment it to do their jobs.
5) Put on the lid (fermenting is an anaerobic process aka it only works if there is no air), put the container somewhere safe that will stay between 60-70 degrees F, and walk away from your sauerkraut for 1-2 weeks.
6) Come back and eat your sauerkraut!

Is it safe? Yes! As long as your sauerkraut does not have visible mold or a horrid smell, it's fine. Cloudy brine, bubbly brine, and a white powdery layer of Kahm yeast (which you can just scoop off) are all totally ok.