One of my favorite sandwiches is the Reuben. One problem I tend to have when making this at home is the sandwich is damp from the sauerkraut.
I buy sauerkraut from the store. Before putting it on the sandwich, I put a little bit of sauerkraut in a small strainer and push on it with a fork. I mix it up and keep pushing until I hit diminishing returns on time spent v. liquid removed.
However, my sandwiches still are damp from sauerkraut juice, and have liquid running down the sides and making the bread soggy. It appears I am not removing enough liquid. I would rather not spend an hour squeezing the liquid out.
Is there a better way of draining the liquid from sauerkraut than the method I describe above?