Sous Vide Pastrami Reuben with Fermented Sauerkraut

Method

1. Prepare sauerkraut by combining 1 cup sauerkraut, 1/4 cup white wine, 1 tbsp caraway seeds, 1/2 tsp salt, and 1/2 tsp sugar in a small saucepan. Simmer for 10 minutes, then let cool.
2. Set sous vide water bath to 63°C (145°F). Place pastrami in a vacuum-sealed bag and cook for 2 hours.
3. In a small bowl, mix mayonnaise, ketchup, relish, mustard, paprika, garlic powder, and onion powder to make the dressing.
4. Layer sauerkraut, pastrami, and Swiss cheese on each slice of rye bread.
5. Spread the dressing on the top slice of bread and assemble the sandwich.
6. Cook the sandwich in a skillet for 2-3 minutes on each side until the bread is toasted and the cheese melts.