Squeeze sauerkraut to remove all liquid. In a bowl toss sauerkraut with caraway seed, green pepper and chopped onion, if using. Moisten with canola oil (or a tablespoon/15 mL of beer, if desired). Cover with plastic wrap and refrigerate for an hour so flavours blend.

Spread dressing on each bread slice. Layer 8 bread slices with generous amounts of corned beef, sauerkraut and a cheese slice. Top with another bread slice, dressing side down. Butter both sides of sandwiches.

Place in large frying pan or skillet over medium heat, and grill on both sides until cheese is slightly melted and bread nicely toasted. Makes 8 sandwiches. Serve with dill pickles, accompanied by beer, if desired.

Tips: For easier eating, use kitchen shears to make 3 or 4 cuts into the sauerkraut, preventing long strings. The corned beef can be cut into strips and the cheese grated, in which case you might call these Rachel Sandwiches.