New York Style Rye
New York has long been famous for its delis’ rye bread. We have created this mild rye with caraway seeds with New York as our inspiration. It is lightly dusted with cornmeal to add to the texture.
Try the delightful taste with smoked turkey.
Also Perfect for
- Passing with dinner
- Bringing to the office
Adapted from Epicurious.com
2 slices Breadsmith New York Style Rye
2 teaspoons butter, room temperature
2 tablespoons Russian dressing
¼ cup well-drained fresh-style sauerkraut
2 ounces thinly sliced Gruyere or Swiss cheese
¼ pound thinly sliced corned beef
Butter one side of both slices of bread. Place one slice buttered side down in a small cold skillet. Spread 1 tablespoon of the dressing on the face-up side of bread in the skillet. Then put on the sauerkraut evenly. Top with the cheese in an even layer and then the same with the corned beef. Place remaining dressing on the dry side of the other slice of bread; place this on the corned beef, dressing side down.
Heat the skillet over medium-low heat and grill the sandwich slowly, pressing down on it a few times with a wide spatula. Grill until the bread is browned and crisped and then turn the sandwich over with a spatula.
Weight the sandwich down by placing a plate or another small skillet over the sandwich, then adding on a weight, such as a 28 ounce can of tomatoes. Grill until the second side has browned and crisped, then flip sandwich over one more time to briefly reheat the other side. Serve immediately.
Nutrition Information for New York Style Rye
Ingredients: unbleached-unbromated wheat flour, water, fine rye meal, malt syrup, salt, caraway seeds, yeast, dusted w/ cornmeal
Serving size: 1/2” slice
0 g total fat
130 mg sodium
18 g carbs
2 g fiber
1 g sugar