There's nothing like a reuben sadwich with its layers of sauerkraut, corned beef, and swiss cheese on some buttery rye bread. This one is kicked up with a spicy sauce.
To prevent a soggy sandwich, squeeze the sauerkraut with some paper towels to get as much liquid out as possible.
If my corned beef is cold from the refrigerator I will usually heat it in the microwave for a few seconds or warm it in the pan I will be cooking the sandwiches in. The cheese will melt much more easily and your sandwich will be more of an even temperature all the way through if you're not starting with cold meat in the middle.