— Douglas Adams (The Ultimate Hitchhiker's Guide)
You have to have just the right balance between delicious chaotic messiness and pick-up-and-eat-with-your-hands-orderliness.
This is a delicious take on the popular Reuben sandwich, made on a homemade rye-wheat bread. I love the layers and the melty goodness and the bread has just the right tang.
And of course the third slice of bread in the middle technically makes this a club sandwich (and I'm not even a member!)
Check out Mitch Hedberg's bit about the club sandwich. Dude cracks me up. (some swearing)
My son will be proud I included Mitch. He's one of his favourite comedians.
Back to the Reuben-ish sandwich. Sure, if you make it from scratch, including baking the bread, it will take a few days - but it's totally worth it. ☺
Don't forget the frilly toothpicks!
The origin of the Reuben sandwich is hotly disputed, but many New Yorkers say it began in Reuben’s Deli on East 58th Street. A classic Reuben sandwich should have Thousand Island dressing, but this is my version. Try it with nice smoked ham if you can’t find pastrami.
• 3 big 1cm slices of rye bread
• 4 heaped tablespoons sauerkraut
• 1 fresh red chilli, deseeded and finely sliced
• 4–5 slices of pastrami
a few gherkins, sliced
• 100g Swiss cheese
• a handful of watercress leaves, to serve
Grill the slices of bread on a griddle pan until lightly toasted on both sides then spread one side of each with mayonnaise. Put some of the sauerkraut and some of the chilli on 2 of the slices, and top with a couple of slices of pastrami. Top with the remaining sauerkraut and chilli and the sliced gherkins, then grate the Swiss cheese over the top.
Preheat a hot grill. Place the slices with toppings under the grill until the cheese is melted and dribbling.
Stack the sandwich together, adding a few watercress leaves and finishing with the final slice of toast. Press down lightly and use wooden skewers to hold together. Tuck in!
adapted from Jeffrey Hamelman's Bread
for the Mellow Bakers
The night before:
Whole-rye flour - 8 oz
Water - 6.6 oz
Mature sourdough starter - 0.6 oz
Combine in a small/med bowl and let sit, covered, overnight. 12-16 hours.
Bread flour - 1 lb
Whole wheat flour - 8 oz
Water - 15 oz
Salt - 1 Tbsp
Instant dry yeast - 1 tsp
Sourdough from last night - all
Mix all the ingredients together in your stand mixer for three minutes on low. (Dough hook)
Scrape down and mix 3 more minutes on medium speed, adjusting if necessary.
Finish kneading on lightly floured board until you have a nice, smoothish dough.
Lightly oil a bowl and turn dough ball around in it to lightly coat.
Cover and let rest 1 - 1½ hours, until nicely risen.
Divide into two equal pieces. Shape each into a ball.
Let rest as you prepare two brotforms with flour and coarse rye.
Shape into loaves and place seam-side up in the brotforms. (Bowls or baskets lined with tea towels will also work)
Cover and let rise 1 - 1½ hours.
Preheat oven, with stone, to 460°F.
Flip loaves onto stone and bake at 460° for 15 minutes. Reduce heat to 440° and continue baking for another 20-25 minutes.
Let cool on racks.
|This bread has been Yeastspotted!|