Reuben Bread

Ingredients:

• 0.5 cup mayonnaise
• 1/4 cup ketchup
• 2 tbsp horseradish, drain the liquid
• 0.5 tsp onion powder
• 0.5 tsp Worcestershire sauce
• Hot sauce, for the sauce
• 1 teaspoon of baking soda
• 2 cups sauerkraut, drained
• Premium flour, for dusting
• 2 teaspoons of caraway seeds
• 700 g of store-bought pizza dough at room temperature
• 450 g thin slices of pastrami
• 220 g thin slices of Swiss cheese, cut into 4 pieces

Preparation:

1. Preheat oven to 200°C, line a baking sheet with parchment paper.
2. In a small bowl, combine mayonnaise, ketchup, horseradish, onion powder, Worcestershire sauce, hot sauce, and a pinch of salt. Season to taste, if needed. Set aside. Mix the baking soda with 1/3 cup very hot water until completely dissolved. Set aside.
3. Place the sauerkraut on a large kitchen towel and squeeze it over the sink to remove all excess liquid. Set aside.
4. Sprinkle the dough with caraway seeds, then roll it out on a lightly floured work surface into a 50 x 35 cm (20 x 14 in) rectangle. Some of the caraway seeds will fall out of the dough, but they should stick as you roll. Spread the pastrami evenly on one half of the dough along the short edge, leaving a 2 cm (0.7 in) border on each side. Spread half of the sauce over the pastrami. Separate the cheese slices and arrange them on top of the sauce. Top with sauerkraut. Roll the dough tightly along the short edge. Pinch the open ends together to seal the filling inside, then tuck them under the roll.
5. Place the roll seam-side down on the prepared baking sheet and brush with the baking soda solution (you won't need all of it). Bake, rotating the baking sheet halfway through, until golden brown, 40-50 minutes.
6. Let the bread cool for 10 minutes. Cut into 8 slices and serve warm with the remaining sauce.
   
   Note
   
   To make the dough easier to roll out, keep it in the refrigerator for 10-15 minutes before starting.