Reuben Panini with Homemade Rye Bread

Reuben Panini - 8

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.

Reuben Panini - 1

Let the dough rise two hours until doubled in volume.

Reuben Panini - 2

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.

Reuben Panini - 5

Let cool completely before cutting into slices.

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For the sandwich, you’ll need your corned beef, sauerkraut, Thousand Island dressing, and swiss cheese.

Reuben Panini - 3

Reuben Panini - 4

To assemble the sandwich, layer the cheese, sauerkraut, corned beef, and Thousand Island dressing between the bread.

Reuben Panini - 7

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!

Reuben Panini - 8

28 Responses to “Reuben Panini with Homemade Rye Bread”

  1. 1 doughmesstic Says:
    March 16th, 2011 at 10:38 am

    What a great looking sandwich! Perfect for tomorrow! (or any day!)

  2. 2 Lauren from Lauren's Latest Says:
    March 16th, 2011 at 10:47 am

    Wow, this looks amazing! I’m hungry….

  3. 3 Amanda Says:
    March 16th, 2011 at 10:52 am

    Wow. This looks AMAZING!!! Great job!!

  4. 4 Crystal Says:
    March 16th, 2011 at 10:54 am

    I am a ding dong, I never thought to use my George Foreman grill as a panini maker. What a fabulous idea! And this sandwich looks delicious…I love me some reuben!

  5. 5 JenniferA Says:
    March 16th, 2011 at 11:03 am

    Brilliant! I have made that 5-minutes-a-day rye and it is fantatic. I was too busy slathering it with butter and eating it warm out of the oven to think to save it for sandwiches. :-)

  6. 6 Liz Says:
    March 16th, 2011 at 11:06 am

    Rye is definitely a bread I want to try baking — it’s always been a bakery favorite of mine!

  7. 7 Jenny Flake Says:
    March 16th, 2011 at 11:19 am

    Looks fabulous! I want!

  8. 8 stephchows Says:
    March 16th, 2011 at 11:38 am

    swap that kraut for coleslaw and I’m sold!! yum! :)

  9. 9 carolinaheartstrings Says:
    March 16th, 2011 at 12:31 pm

    That looks so wondeful. I am going to make that bread today!

  10. 10 Shaina Says:
    March 16th, 2011 at 12:52 pm

    Gorgeous panini, Tracy!

  11. 11 Therese Says:
    March 16th, 2011 at 1:00 pm

    Tracy, this looks scrumptious! I was wondering what to make for St. Patrick’s Day dinner, and this looks like a perfect dinner for one person.

  12. 12 Maria Says:
    March 16th, 2011 at 1:13 pm

    Homemade bread is the best! What a tasty panini!

  13. 13 Jen @ My Kitchen Addiction Says:
    March 16th, 2011 at 2:12 pm

    That rye bread looks fabulous! I’m not normally a bit reuben fan, but your version is totally changing my mind!

  14. 14 Julie Says:
    March 16th, 2011 at 2:42 pm

    I was wondering how you made the corned beef? I’ve got some in the fridge but I’m not really sure how to make it! Thanks!

  15. 15 Tracy Says:
    March 16th, 2011 at 2:59 pm

    Julie – I threw mine in my slow-cooker with some broth and let it cook most of the day so that it was nice and tender!

  16. 16 Lori @ RecipeGirl Says:
    March 16th, 2011 at 5:30 pm

    Homemade Rye Bread? You rock. I’m so horrible at bread, but I’d really love to try it. Your sandwich looks delish!

  17. 17 Jamie | My Baking Addiction Says:
    March 16th, 2011 at 6:50 pm

    This sandwich looks absolutely delicious…my panini press certainly doesn’t get enough play! I think I need to pull it out more often!

  18. 18 Katrina Says:
    March 16th, 2011 at 8:15 pm

    Yum! I love the idea of homemade rye bread. Awesome.

  19. 19 Alison @ Ingredients, Inc. Says:
    March 16th, 2011 at 10:37 pm

    Perfect St. Patrick’s Day recipe!

  20. 20 Cookin' Canuck Says:
    March 17th, 2011 at 12:23 am

    I am digging this sandwich, Tracy. I am tempted to pretend that it is St. Patrick’s Day all week so I can eat this everyday.

  21. 21 Sylvie @ Gourmande in the Kitchen Says:
    March 17th, 2011 at 6:55 am

    I love the Artisan Bread in 5 Minutes book, everything I’ve ever made has been great. I’ve never done the rye bread though, that will be next on my list.

  22. 22 Angie's Recipes Says:
    March 17th, 2011 at 10:06 am

    How nice using homemade rye bread to make panini! It looks so delicious.

  23. 23 Christina @ This Woman Cooks! Says:
    March 17th, 2011 at 5:22 pm

    I loove how good this bread looks. Such a delicious sandwich!

  24. 24 Raina Says:
    March 17th, 2011 at 7:00 pm

    I cannot believe I have never had a reuben. Yours looks amazing with that delicious homemade rye:)

  25. 25 Prerna@IndianSimmer Says:
    March 18th, 2011 at 12:11 am

    Rye bread and a panini? you got me! :-)
    I’ve always thought of buying the Artisan break making book but never just happened. But I guess I should now!

  26. 26 Joanne Says:
    March 18th, 2011 at 10:05 am

    Not only did you make a STELLAR sandwich but you made a fabulous bread to go with it! I really need to pick up that book because homemade rye is JUST what I need in life.

  27. 27 Brenda @ a farmgirl's dabbles Says:
    March 18th, 2011 at 11:08 am

    I LOVE reubens – this looks fabulous, especially with that bread!!!

  28. 28 Alicia@ eco friendly homemaking Says:
    March 20th, 2011 at 5:38 pm

    This sandwich looks awesome! I especially love the bread!

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