MARBLE RYE SANDWICHES RECIPES

Steps:

• I like to do 3 or 4 sandwiches at a time, sometimes I use my griddle, but today I used my 16 inch non stick skillet.
• I also like to use a large platter like the one in the picture. I also use a Cast Iron Bacon Press to weigh the sandwiches down, so hasten the browning process, over medium high heat. You can make these any way you like, I am merely giving you my version.
• Butter the slices of bread on one side. Then lay the buttered side down on the platter. UNBUTTERED SIDE FACING UP. I am showing what the other side looks like when buttered.
• PLACE A SLICE OF CHEESE on the opened side.
• Next add the drained sauerkraut on top of the cheese, enough to cover the full slice of bread.
• Top the sauerkraut with a generous amount of a good quality thousand Island dressing. I used Kraft.
• Now add a generous amount of thinly sliced Corned Beef.
• Top the Corned Beef with a second slice of cheese.
• To that add the other slice of buttered bread. Repeat these steps until all of the sandwiches are made.
• Now take the platter and with a thin spatula, lift the sandwiches from the platter and into the heated skillet. Place a weighted cast iron press over the sandwiches, and wait for about 5 or 6 minutes and then flip to brown the other side. Add the press if desired.
• Remove from Skillet, and cut in half if desired, or serve whole. Repeat steps if you have more sandwiches.

Steps:

• Combine warm water and yeast and allow to proof for 10 minutes. Yeast should be foamy.
• Whisk together bread flour, rye flour, seeds and salt. Add to yeast mixture along with vegetable oil and stir until combined.
• Divide dough in half. To one half, add sugar. To the other half, add cocoa powder, molasses and instant coffee. Knead each half for 5-8 minutes, until dough is smooth and elastic and springs back when poked.
• Place each half of dough in an oiled bowl. Cover and allow to rise in a warm spot for 1 hour, or until roughly doubled in size.
• Turn dough out onto a lightly-floured surface. Cut each ball of dough in half again, so you have two pieces each of dark and light dough.
• Using your hands or a rolling pin, flatten each piece of dough to a rectangle roughly the length of your loaf pan. Stack dough slabs on top of each other, then roll into a log. Tuck ends under, then transfer to an oiled 9×5″ loaf pan. Cover and allow to rise for another 1 hour in a warm place, until loaf has roughly doubled in size.
• During last few minutes of rise time, preheat oven to 350°Bake loaf for 40-45 minutes. Tent with foil if necessary to keep loaf from browning excessively. Loaf should sound hollow when tapped on the bottom.
• Allow bread to cool for a few minutes in the pan, then remove and transfer to a cooling rack to cool completely.