Jewish Rye Sandwich Recipe

Toast the slices of Jewish Rye bread, then spread the Kraft REAL MAYO on one or both slices. Add your meat(s), cheese, lettuce, tomato. Then if you like, add a green olive to …

Rating: 5/5(3)
Total Time: 5 mins
Category: Lunch/Snacks
Calories: 515 per serving
1. Toast the slices of Jewish Rye bread, then spread the Kraft REAL MAYO on one or both slices. Add your meat(s), cheese, lettuce, tomato. Then if you like, add a green olive to the top or have a dill pickle spear to compliment this sandwich. Enjoy!
2. *Of course you can add or delete any items to suit your own taste!
3. **When I am out of rye bread, I use HomePride wheat bread. Also, my husband and I have found the best deli style smoked ham at Wal-Mart Supercenters. It is from Land O' Frost and is called DAGWOOD smoked ham. Absolutely the best in our opinion!

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This Jewish rye delivers tangy rye flavor and a moist, chewy crumb. It's the perfect foundation for the thickest, juiciest deli sandwich you can assemble. …

Rating: 4.9/5(49)
Total Time: 16 hrs 35 mins
Servings: 1
Calories: 60 per serving
1. To make the rye sour: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Mix the ingredients until all the flour is fully moistened; the mixture will be very stiff.
3. Place the sour in a nonreactive container, sprinkle with a light coating of pumpernickel flour, cover, and let rest for 13 to 16 hours, preferably at a temperature of 70°F., To make the old bread soaker: Cut the bread into 1" cubes and place them in a lidded container.
4. Add the cool water, shaking the container to fully moisten the bread.

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This is a great sandwich rye that I came up with. We love the addition of the dehydrated onions, but it's great without them as well. …

Rating: 5/5(11)
Total Time: 3 hrs 10 mins
Category: Yeast Breads
Calories: 2051 per serving
1. Place the ingredients in the above order in your machine (or in the order recommended by the manufacturer).
2. I run my machine on "Basic", "Light Crust".

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The possibilities are endless: put it between two slices of rye and cream cheese, with some sprouts (above) or enjoy in a wrap or with a fresh …

Estimated Reading Time: 2 mins

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Sandwich Rye Bread. By PJ Hamel. Tent the pan with greased plastic wrap, and allow the loaf to rise till it's crowned about 1" to 1 1/2" over the edge of the pan, about 1 to 1 1/2 hours. …

Rating: 4.6/5(191)
Calories: 150 per serving
Total Time: 5 hrs 5 mins
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Combine all of the dough ingredients, and mix until clumps form; the dough may seem dry at this point.
3. Let it rest for 20 minutes, for the flour to start to absorb the liquid., Knead the dough — by mixer or bread machine set on the dough cycle — to make a stiff, but fairly smooth dough.
4. It'll take about 7 minutes in a stand mixer at second speed, using the dough hook.

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Preheat oven to 375°F. In a small bowl, whisk together egg and 1 tablespoon water. Brush over risen loaf, and sprinkle with more caraway seeds, if desired. Using a sharp knife or lame, make 4 large slashes across top of loaf. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F, 35 to 40 minutes.

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Deli Rye Bread aka Jewish Rye Bread Breads Nick November 17, 2017 rye , bread Comment This is the rye bread that you’ll get when you order a sandwich at a kosher deli—it’s flavorful, slightly chewy, and a perfect complement to corned beef, pastrami, and other deli specialties, such as chopped liver.

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Smoked Salmon and Avocado Tartine on Rye Bread Mom's Kitchen Handbook. English cucumber, smoked salmon, avocado, cracked black pepper and 4 more. Cowberry and Rye Bread Cake. Rukkileiva ja pohlakook Estonian Cuisine. rye bread, cacao, brown sugar, quark, gelatine, brown sugar, yoghurt and 3 more.

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This version of rye bread was the one made most often by the Polish Jewish bakers in New York and was called sour rye. It later became known as Jewish rye. Second, we use “old” rye bread from the previous day’s bake that we slice and soak in water and then add to the dough. It adds a layer of texture, flavor, moisture, and color to the bread.

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Smoked Salmon and Avocado Tartine on Rye Bread Mom's Kitchen Handbook. capers, cracked black pepper, salt, lime, avocado, English cucumber and 2 more. Cowberry and Rye Bread Cake. Rukkileiva ja pohlakook Estonian Cuisine. nuts, brown sugar, quark, jam, gelatine, brown sugar, yoghurt and 3 more.

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1 ½ cups water, at room temperature. 1. Make the sponge: In the bowl of a stand mixer, or in a large bowl, combine the bread flour, rye flour, yeast, sugar, malt syrup and water. Whisk until very

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Put on the grill, butter side down. Layer the non-buttered side with 2 slices of corned beef, 1 slice of Swiss cheese, 1/4 cup sauerkraut, 1-2 tbsp. of Thousand Island dressing, and another slice of Swiss cheese. Top with the remaining bread slices, buttered side out. Grill the sandwiches until they are golden brown and the insides are nice and

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Instructions Checklist. Step 1. Place bread flour, rye flour, potato flakes, caraway seeds, demarara sugar, yeast, and sea salt in the bowl of a large stand mixer. Turn mixer to low and thoroughly mix dry ingredients. Beat warm water, canola oil, and pickle juice into dry ingredients. Fit dough hook onto mixer and beat until dough is rough and

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The Rachel sandwich is the cousin sandwich to the Reuben — that American Jewish deli staple made with rye bread, corned beef, sauerkraut, Swiss cheese, and Russian dressing (although, these days, you’re just as likely to find it made with Thousand Island).. Instead of corned beef, the Rachel calls for pastrami, and subs coleslaw for the sauerkraut.

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The quintessential Ham and Swiss on Rye, as simple as it seems, with spicy brown mustard, sliced ham, and Swiss Cheese, all work to make the perfect pairing of flavors with our Jewish Rye. But then when you grill it, it takes the Sandwich to a whole new level, served warm with dill pickles on the side.

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Instructions. In a large bowl, combine the Bread Flour, Rye Flour, Potato Flakes, Caraway Seeds, Sugar, Yeast, and Salt. Add in the Oil, Pickle Juice, and Water and use a rubber spatula to combine into a wet dough. Cover the bowl in plastic wrap and allow the dough to rest for 30 minutes. Transfer the dough to a floured counter or mat (do not

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Frequently Asked Questions

How do you make a jewish rye sandwich with real mayo?

Toast the slices of Jewish Rye bread, then spread the Kraft REAL MAYO on one or both slices. Add your meat (s), cheese, lettuce, tomato. Then if you like, add a green olive to the top or have a dill pickle spear to compliment this sandwich. Enjoy!

How do you make jewish rye bread?

You can make Jewish rye bread in bread pans, shape a round loaf, or make it in the traditional oval. If you are making it for the first time try the bread pans. They give it a bit more structure. If you make it round or oval be sure to slash the tops.

What is a rye bread?

Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour.

What kind of bread is best for a reuben sandwich?

An authentic, chewy Jewish rye bread with caraway seed that is the perfect base for those midnight pastrami sandwiches - and the heartburn that goes with them. Has that slightly sourdough flavor that makes it perfect. Freezes well. Jewish rye bread — you can't make a decent Reuben without it, right?

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