For the meat I used brisket which was cured for 24 hours with a mixture of salt, pepper, coriander and mustard powder. It was then smoked to an internal temperature of 150 degrees. After it was thoroughly chilled, I sliced it very thin.
I made a "quick kraut" by slicing the cabbage, caramelizing it in some oil and then braising it in white vinegar until tender. (I have some real sauerkraut fermenting in my basement right now).
I also made my own Russian dressing by blending together egg yolk, grape seed oil, paprika, vinegar and tomato paste.
The meat was laid on top of a slice of rye bread and topped with some gruyere cheese. This was placed in the oven with the plain slice of bread and toasted to warm the meat and melt the cheese. It was topped with the kraut and some of the dressing and served with some spicy garlic pickles I made this past summer.