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We LOVE sandwich night in our house. That's a BIG PART of Life As She Does It! This particular night, we came home from Legacy Fitness Boot Camp and had to make a quickie dinner. Well! A Reuben sandwich with home-made thousand island dressing, and some from-scratch onion rings took exactly thirty minutes to make. Gourmet gastro-pub dish - and it totally hit the spot!

REUBEN SANDWICH

1/2 pound sliced corned beef

4 slices Swiss cheese

4 slices of your favorite bread (traditionally: rye, we used Ezekiel)

1/2 cup sauerkraut, drained

Toast bread and split corned beef among two sandwiches. Split sauerkraut and place on top. Place two slices of Swiss cheese per sandwich and stick open face under broiler until cheese is melted. Remove from broiler and place second toasted piece on top for each sandwich. To make it easier to eat without it falling apart as you do, I made the thousand island for the sandwich to be dipped into per each bite (recipe follows). I only put about half-a-teaspoon over the cheese before I cover with the last piece of bread. Serve with home-made onion rings.

NOTES: I use organic ingredients, including the sauerkraut, which I had to order online; if using regular sauerkraut, you can find it on the canned goods aisle. But if this is the case, use the one in the jar. The sauerkraut in the can tastes just awful. Squeeze it tight in order to keep your sandwich from getting too wet! For a low-carb option, prepare as a wrap using low-carb tortillas.

THOUSAND ISLAND DRESSING

1/2 cup mayonnaise

2 tbs ketchup

1 tbs apple cider vinegar

1 tbs pickle relish

1 tbs pimentos, chopped

1 sprinkle of sugar

sea salt

pepper

Mix all ingredients in a bowl and whisk vigorously. Place under sandwich, on sandwich, or on side of sandwich for dipping. Use leftovers for salad!

ONION RINGS

2 cups flour

1 egg, beaten

1 tbs Italian seasoning

1 tsp garlic powder

1 tsp salt

1 tsp pepper

1 cup beer

1 thickly sliced onion

1 cup canola oil

Mix all ingredients down to beer together in a bowl with a whisk Dip onion slices in it and fry in a deep, heavy frying pan with heated canola oil. Flip after about one-and-a-half minutes. Cook for same time on other side or until golden brown. Let cool on paper towel and sprinkle with a little sea salt as they cool. Serve alongside sandwich.