Reuben Sandwich with Fermented Dough and Grilled Corned Beef

Method

1. Prepare rye bread by fermenting the dough for 24 hours at room temperature, then shape and bake according to standard bread-making procedures.
2. Grill the corned beef over medium heat until it reaches an internal temperature of 71°C (160°F), then let it rest for 5 minutes before slicing.
3. Toast the rye bread slices in a toaster or oven.
4. Layer corned beef, sauerkraut, and Swiss cheese on bread.
5. Spread Thousand Island dressing on the top slice of bread.
6. Butter the outside of the sandwich and press in a panini press or skillet.
7. Serve warm with a side of coleslaw.
8. For ground meat, check a minimum internal temperature of 71°C (160°F), then rest for at least 3 minutes before serving.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.