I've got corned beef, sauerkraut, and processed swiss cheese slices. I
have rye flour to add to the crust. The swiss cheese slices will
probably be shredded and mixed with mozzarella. Do I use a red sauce,
or some kind of white sauce? Should I add caraway seeds?

Maybe I should use the swiss cheese with some ricotta instead of a sauce
and use just mozzarella over the top?

What do y'all think?

Bob