One of my favorite sandwiches is the Reuben. One problem I tend to have when making this at home is the sandwich is damp from the sauerkraut.  I buy sauerkraut from the store. Before putting it on the sandwich, I put a little bit of sauerkraut in a small strainer and push on it with a fork. I mix it up and keep pushing until I hit diminishing returns on time spent v. liquid removed.  However, my sandwiches still are damp from sauerkraut juice, and have liquid running down the sides and making the bread soggy. It appears I am not removing enough liquid. I would rather not spend an hour squeezing the liquid out.  Is there a better way of draining the liquid from sauerkraut than the method I describe above? 
If you have one, a potato ricer is very effective at removing moisture from things that don't drain effectively with gravity alone, e.g. sauerkraut, cooked spinach, salted cabbage, salted squash/marrow, etc. In my experience, it's more effective, and easier to clean, than a salad spinner.  (For best results, look for the kind that's pictured above, with holes only on the bottom, not the sides. Otherwise, you're liable to end up shooting sauerkraut juice halfway across your kitchen.) 