This and many other wonderful recipes may be found in Carlyn & Jan Berghoff's
The Berghoff Family Cookbook

Around the year 2000, Jan, Herman, and executive chef Matt Reichel started searching for new sandwiches for the downstairs cafe. Matt created this version of the famous Reuben sandwich, and it was an instant success. The original Reuben dates from 1914 or 1955, depending on two equally tall tales. The first: In 1914, New York delicatessen owner Arthur Reuben created it for Annette Seelos, the leading lady in a Charlie Chaplin film. The second: In 1955, Omaha grocer Reuben Kay invented it during a poker party. Years later it was entered in a national contest, and it won. Either way, it's a fabulous sandwich to make at home.

Make the dressing: Combine all the dressing ingredients one day ahead, so the flavors can blend. Season with salt and pepper. Refrigerate, covered, until ready to use.

Make the sauerkraut: Sauté the bacon in a 12-inch skillet until crisp and drain off the fat. Add the beer to deglaze the pan. Add the sauerkraut, caraway seeds, and butter, and simmer for 45 minutes over tow to medium heat, stirring occasionally.

Make the sandwiches: Lay out eight slices of bread. Layer each with one slice of Swiss cheese, the hot corned beef, the hot sauerkraut mix, the dressing, one more slice of Swiss cheese, and finally another slice of rye bread.

Grill in a panini machine following the manufacturer's instructions. (Alternative method: Cook on a griddle or in a skillet with butter, as you would a grilled cheese sandwich, until crisp and brown, about 5 minutes per side.)