Ingredients
Reuben sandwich
mixed rye bread
Thousand Island sauce
roast beef pastrami
sauerkraut, cooked
raclette cheese, grated with a rösti grater
clarified butter, melted
Mixed rye bread starter dough
rye flour 1100
water
basic wheat leaven
Mixed rye bread main dough
rye flour 1100
wheat flour 1100
water
baker’s yeast
mixed rye bread starter dough
table salt
Ingredients for processing
rye flour 1100
(for processing)
wheat flour 720
(for dusting)
Thousand Island sauce
mayonnaise
quark
mascarpone
orange juice
Dijon mustard
tomato ketchup
cognac, 40% vol.
onions, chopped
garlic, chopped, frozen
pepperoni, red
cornichons, chopped
paprika powder, mild
pepper, black, ground
Production
Mixed rye bread starter dough
Slurry the wheat sourdough starter in the water. Mix with the rye flour and stir to form a starter dough.
Dough rest: 12–16 hours at room temperature
Mixed rye bread main dough
Blend all ingredients in the mixer. Knead the dough gently.
Dough rest: 75–90 minutes at room temperature
Processing
Weigh dough pieces at 930 g each. Shape into elongated forms and place seam-side up in elongated baskets dusted with wheat flour to proof.
Baking preparation
Turn the proofed dough pieces onto the loading device and score in a diamond pattern.
Baking
Bake in a hot oven with steam.
For efficient production: bake breads to 60%, freeze and finish baking as required.
Thousand Island sauce
Mix all ingredients thoroughly. If necessary, finely purée until the desired consistency is achieved.
Storage: maximum 5 days at max. 5°C in the refrigerator
Finishing
Cut the bread into 35 g slices. Spread 15 g Thousand Island sauce on each slice.
Layer 35 g roast beef pastrami, 25 g sauerkraut and 18 g grated raclette cheese on each sandwich and cover with the second slice of bread.
Brush the surface of the sandwiches with melted clarified butter. Grill in a preheated contact or panini grill until the cheese melts and the bread turns golden brown.
Evaluation