Reuben Sandwich with Fermented Rye Dough and House-Made Sauerkraut

Method

1. In a large bowl, combine rye flour, salt, and yeast. Gradually add water and mix until a dough forms. Cover and let rest at room temperature for 12-18 hours to ferment.
2. After fermentation, punch down the dough and shape into 4 equal portions. Let rest for 30 minutes before slicing into 4 thin layers.
3. In a skillet, cook corned beef over medium heat until browned. Add caraway seeds, garlic powder, and paprika, then cook for 2 minutes.
4. For the sauerkraut, shred cabbage and mix with salt. Pack into a jar and let ferment for 5-7 days at room temperature, then drain and rinse.
5. Layer rye bread with Swiss cheese, sauerkraut, and corned beef. Spread Thousand Island dressing on the top slice of bread.
6. Butter the outside of the sandwich and cook in a pan until golden brown.
7. Serve hot. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.