Rye Bread Reuben with Pickled Cabbage and Corned Beef

Method

1. Prepare fermented rye dough by mixing 2 cups flour, 1 tsp salt, 1 tsp yeast, and 1 cup water, then let it ferment for 24 hours at room temperature.
2. After fermentation, shape the dough into 4 equal portions and let it rest for 1 hour before baking at 375°F (190°C) for 15 minutes.
3. Soak pickled cabbage in water for 10 minutes, then drain.
4. In a skillet, cook corned beef over medium heat until browned.
5. In the same skillet, add caraway seeds, garlic powder, and paprika, then cook for 2 minutes.
6. Layer rye bread with Swiss cheese, pickled cabbage, and corned beef.
7. Spread Thousand Island dressing on the top slice of bread.
8. Butter the outside of the sandwich and cook in a pan until golden brown.
9. Serve hot.
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.