2 slices 7-grain bread
Toast both slices of bread.
Spread both slices of bread with the sandwich spread.
Layer one slice of bread with the turkey, then the sauerkraut, then top with the cheese. Top with the remaining slice of bread.
Place in a panini press or toaster oven until the cheese is melted. Serve with the pickle spear.
Heat the oil in a large saucepan over medium heat, stir in the onions and garlic and sauté until golden brown, about 5 minutes.
Stir in the sauerkraut, stock, wine, and caraway seeds and bring to a boil over high heat. Reduce the heat to medium low, and simmer until the stock is reduced by three-quarters, about 45-60 minutes.
© Dietz & Watson, Inc. 2013. All Rights Reserved.