Finn's Reuben Recipe
Thinly sliced pastrami with Sauerkraut, swiss cheese, thousand island dressing served on grilled home-baked rye bread.
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Ingredients
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Rye Bread
Sandwich Components
Optional Finishing
Method
Rye Bread
- 1
Activate yeast
In a small bowl stir warm water (about 105–115°F / 40–46°C) with sugar and active dry yeast. Let sit 5–10 minutes until foamy.
- 2
Make dough
In a large bowl combine bread flour, rye flour, and salt. Stir in foamy yeast mixture, molasses, and softened butter. Mix until a shaggy dough forms.
- 3
Knead
Turn dough onto a lightly floured surface and knead 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook for 6–7 minutes). If dough is sticky, add up to 2 tbs extra bread flour.
- 4
- 5
Shape and second rise
Punch down dough, shape into a round or small loaf (makes one 8–9-inch loaf). Place on a parchment-lined baking sheet or in a loaf pan, cover, and let rise 45–60 minutes until puffy.
- 6
Bake
Preheat oven to 375°F (190°C). If using, brush top with water and sprinkle caraway seeds. Bake 30–35 minutes until loaf is golden and sounds hollow when tapped; internal temperature should be ~200°F (93°C). Cool on a rack at least 30 minutes before slicing thinly for sandwiches.
Prepare Sandwich Components
- 7
Prepare sauerkraut
Place sauerkraut in a fine sieve and press or rinse briefly under cold water to reduce excess acidity if desired. Squeeze out excess liquid and set aside on paper towels to drain well.
- 8
Warm pastrami
In a skillet over medium heat, warm the pastrami slices for 1–2 minutes per side until heated through and edges just begin to crisp. Remove and keep warm.
- 9
Assemble sandwiches
Spread 1 tbs thousand island dressing on the inside of each slice of rye. On two bottom slices place 2 oz (about half) warm pastrami each, then evenly divide drained sauerkraut (about 1.5 oz each), then layer 2 slices Swiss cheese (or enough to cover) on top of each stack. Top with the other rye slice, dressing-side down.
- 10
Grill
Heat a skillet or griddle over medium-low to medium heat. Brush the outside of each sandwich with softened butter (about 1 tbs per side total). Place sandwiches in the skillet, press gently with a spatula or a weighted press, and cook 3–4 minutes per side until bread is golden brown and cheese is melted. Reduce heat if bread browns too quickly before cheese melts; you can cover the skillet for 1–2 minutes to help melt cheese.
- 11
Finish and serve
Remove sandwiches from skillet and let rest 1 minute. Cut sandwiches in half diagonally. Sprinkle a little coarse ground black pepper if desired and serve with pickle slices on the side.