2 pounds thinly sliced corned beef or pastrami1 pound sauerkraut1 teaspoon caraway seeds½ teaspoon poppy seeds½ teaspoon fennel seeds2 tablespoons Dijon mustard2 tablespoons finely chopped dill or sour pickles1 cup shredded Swiss cheeseIn a medium saucepan over medium, heat ½ inch of water. Add the corned beef or pastrami, then cover the pan and heat until just warmed.Meanwhile, drain the sauerkraut and squeeze any excess liquid out of it.In a spice grinder or using a mortar and pestle, grind together the caraway seeds, poppy seeds and fennel seeds.In a medium microwave-safe bowl, combine the sauerkraut, ground seeds, mustard and chopped pickles. Microwave on high for about 1 minute, or until hot.Serve the hot corned beef alongside the sauerkraut and a bowl of shredded Swiss cheese.