This rye bread comes mostly from Bernard Clayton's New Book of Bread, although I've tweaked it a bit. The fillings are my own. The key to this being portable, and not soggy, is first draining the sauerkraut and then squeezing it in a cheesecloth to rid it of as much water as possible; it will still be moist when baked. You can also omit the kraut and use pastrami and provolone. This will feed a carload of kids all the way from Memphis to Orange Beach, Alabama. ***Please note: edited to fix an amount. It's only ONE cup of rye flakes!***

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