Start by making the Rye Bread croutons and the homemade Thousand Island Dressing. Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Cut the Rye Bread into 1-2 inch cubes and spread out on the baking sheet. Drizzle with olive oil and a large sprinkle of salt. Then mix together to get the bread cubes coated. Bake for 5-10 minutes or until crunchy.

Thousand Island Dressing: In a medium bowl, mix all the ingredients together: Hiland Dairy Sour Cream, Mayo, ketchup, sweet relish, yellow onion, white wine vinegar, Worcestershire sauce, minced garlic, paprika, and salt. Mix together until smooth.

Bowl: In a large skillet over medium high heat, add 2 Tablespoons vegetable oil. Once hot, add the corned beef and heat for 2-3 minutes to warm and get a little char on the meat. Remove from the pan and set aside.

In the same skillet, add the remaining 1 Tablespoon of vegetable oil then the chopped onions. Cook the onions for about 3 minutes until soft. Add the minced garlic and caraway seeds. Mix together and cook for another 2 minutes.

Reduce heat to medium then add the bag of coleslaw mix to the skillet and mix with the onion mixture. Cook the coleslaw for about 5 minutes until soft but still has a crunch.

Add the sauerkraut plus the corned beef back into the skillet. Add the salt and pepper and mix everything together.

Place the slices of Swiss cheese over the top of the cabbage mixture and then reduce heat to low. Cover the skillet and let the cheese melt for about 3 minutes.

Spoon Reuben mixture into a bowl, top with the rye bread croutons and lots of Thousand Island dressing. Enjoy!