Using a large saucepan, add shredded cabbage, water, vinegar, garlic, caraway seeds and kosher salt; stir until well combined.

Place over medium-low heat and sauté, stirring occasionally, for 35-40 minutes, or until most of the liquid has evaporated and cabbage has softened.

Remove from heat and let cool.

Using a large frying pan, add olive oil and place over medium heat. Once hot, add sliced mushrooms, garlic and black pepper; stir until well combined.

Sauté, stirring occasionally, for 6-7 minutes, or until mushrooms have softened.

Butter one side of each slice of rye bread. Place bread buttered-side down in a dry skillet or pancake griddle; cook on low heat until bread is light golden in color.

Using a small bowl, whisk together Russian dressing and fish sauce. (Note: Fish sauce is a very strong flavor. A small amount goes a long way!)

To assemble sandwiches, place two slices of rye bread on a cutting board. Layer mushrooms and sauerkraut on top. Add a slice of Swiss cheese on top of sauerkraut and then spread Russian dressing on top of cheese. Add another slice of rye bread and then repeat process with more mushrooms, sauerkraut, cheese and Russian dressing. Top sandwiches with remaining slices of rye bread. Serve hot.