Reuben Sandwich with Fermented Rye Dough and Pickled Cabbage

Method

1. Prepare the fermented rye dough by mixing 2 cups rye flour, 1/2 tsp salt, 1/2 tsp sugar, and 1 tbsp caraway seeds, then let it ferment for 24 hours at room temperature.
2. After fermentation, shape the dough into 4 equal portions and let it rise for 1 hour.
3. In a skillet, cook corned beef over medium heat until browned.
4. In the same skillet, add caraway seeds, garlic powder, and paprika, then cook for 2 minutes.
5. Layer rye bread with Swiss cheese, pickled cabbage, and corned beef.
6. Spread Russian dressing on the top slice of bread.
7. Butter the outside of the sandwich and cook in a pan until golden brown.
8. Serve hot.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.