August is both #NationalSandwich and National# RyeMonth so we are featuring seven great sandwiches made from Abigail’s Oven Jewish Rye Sourdough Bread for “Sourdoug100Days100ways. Rye bread has been a European stapel for centuries. Its rich, deep flavor pairs with both meat and sweet sandwich ingredients for excellent tasting meals. Here we off just 7 really good recipes.
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This is a directory of 7 deliciously different sandwiches each made with Abigail’s Oven Sourdough Breads. The variety of our sourdough breads make for great sandwich flavors.
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This whole wheat sourdough recipe from Peter Reinhart’s Whole Grain Breads is versatile enough to be baked as a sandwich loaf, a hearth bread, or rolls. This is an enriched, medium soft WHOLE WHEAT bread dough recipe, that uses delayed fermentation and will take at least two days to make. The original recipe called for baker’s yeast, but said that sourdough starters can be substituted, which is what we have done here.
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The legendary Croque Monsieur is a staple of French bars and cafes. Not an ordinary ham and cheese sandwich it is covered with creamy béchamel sauce.
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This is the best post-St. Patrick’s Day meal I know. And it calls for an artisan loaf of rye bread to make a Rueben Sandwich with all that leftover corned beef.
In day-to-day baking, I seldom make a loaf of bread that doesn’t have half a cup of rye flour in it. It seems to deepen the flavor, especially the second day, so be sure you give this bread a day after baking to develop its full flavor. Especially if you complement rye’s mild, nutty flavor with caraway, fennel, and/or anise seeds, which will give it the traditional deli flavor most of us associate with rye bread.
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