Step 1

To make the sauerkraut, simply slice the cabbage in to thin ribbons after removing the core and place it in a large saucepan.

Step 2

Add the apple cider vinegar, water, sea salt and caraway or fennel seeds and cook down over medium heat, stirring regularly, for 35 - 40 minutes. Add more water if the cabbage begins to brown at the bottom.

Step 3

Remove from the heat.

Step 4

To make the Russian dressing combine all ingredients in a bowl and stir to combine.

Step 5

Finely slice the mushrooms. Heat a little oil in a large fry pan and sautée the garlic for 20 seconds before adding the mustard and fennel seeds.

Step 6

Add the mushrooms and toss through the spices. Cook for four minutes before seasoning with sea salt.

Step 7

To assemble the sandwich, lightly butter one side of the rye bread slices and place them butter side down on a pan. Grill until lightly toasted.

Step 8

Remove from the pan and smear the unbuttered side of one slice with a good dollop of the dressing before following with a generous handful of the mushrooms. If you are using cheese slices, add a slice now then add the sauerkraut and slices of the dill pickle. If you are using the cheese sauce, add a drizzle now.

Step 9

Place the second slice of bread on top (buttered side out) and return the sandwich to the pan and lightly grill until warmed through.

Step 10

Serve immediately.