Reuben Panini with Homemade Rye Bread
One of my all-time favorite hot sandwiches is a reuben made with freshly-baked bread…and in my opinion, there’s no better time for making them than around St. Patrick’s Day when corned beef is widely available at the grocery store or market. And, with how simple it is to make your own rye bread thanks to Artisan Bread in Five Minutes a Day, there’s no need to settle for store-bought. After the initial rise time, you can store the dough in your refrigerator for up to two weeks. Whenever you’re in the mood for another sandwich or simply a loaf of fresh bread, just pull out some of the dough, shape it, and bake – it doesn’t get any easier (or tastier) than that!
For the deli-style rye bread:
- 3 cups lukewarm water
- 1 1/2 Tbsp active dry yeast
- 1 1/2 Tbsp kosher salt
- 1 1/2 Tbsp caraway seeds
- 1 cup rye flour
- 5 1/2 cups unbleached all-purpose flour
For the panini (serves 2):
- 1 cup corned beef, cooked and shredded
- 1 cup saurekraut
- 2 slices Swiss cheese
- Thousand Island dressing
To make the bread, in a large bowl or dough bucket, mix the yeast, salt, and caraway seeds in with the water. Add in the flours until a rough dough is formed.
Let the dough rise two hours until doubled in volume.
For the panini, preheat the oven to 450 degrees with your baking stone and broiler pan inside. When the oven is ready, pull out 1/4 of the dough and shape it into a sphere. Set the loaf on the baking stone and pour one cup of water into the broiler pan. Bake 30-40 minutes.
Let cool completely before cutting into slices.
For the sandwich, you’ll need your corned beef, sauerkraut, Thousand Island dressing, and swiss cheese.
To assemble the sandwich, layer the cheese, sauerkraut, corned beef, and Thousand Island dressing between the bread.
Using a panini press, or in my case, my George Foreman grill, press down on and grill the sandwich until the cheese is melted. Serve hot!