Van De Reuben Sandwich - cooking recipe

Ingredients

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

Preparation

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.
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.
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.