Not Thousand Island Dressing
To make the sandwich, I drain and squeeze the juice from sauerkraut and put it in a frying pan and turn the burner to medium high ( I like the kraut that I find refrigerated; it doesn't seem as acidic). When the kraut begins to sizzle I'll add 2 tablespoons of butter, a roughly chopped onion, a roughly chopped red bell pepper, and 2 teaspoons of caraway seed. I stir continuously until the liquid and butter are no longer gathering on the pan bottom. This is where I add the 'Not Thousand Island Dressing'. Just enough to thoroughly coat the kraut. Now, shut off the burner. Putting all the ingredients together like this slows down or eliminates dripping from the sandwich. At this point I build the sandwiches. I like to serve it on toasted pumpernickel with softened Swiss cheese. On the side will sit a dark ale and one of those monster-size deli dill pickles.