Light Rye Bread Taste-off #2 – The Sandwich Test

Marsha — Thu, 17 Mar 2011 10:36:28 +0000

Recently I tried two different recipes for light rye bread. However we (the Man of the House and I) didn’t have much experience with rye bread. Which did we like better? We decided to put it to a test. We tested the breads with toast. This is our second test, the pastrami sandwich test.

We made two sandwiches, one with Light Rye Bread and one with Extra Light Rye Bread. The rest of the ingredients were pastrami, sauteed onions, pepper jack cheese and sandwich sauce. We cut the sandwiches in half and then we took a half from each one. The green toothpick marks the sandwich made with the extra light rye.

Which did we like better? While both sandwiches were good, we each favored the sandwiches made with the Light Rye Bread. And now that we know which bread we like the best, we know what to have on hand for the leftover corned beef from our Saint Patrick’s Day corned beef and cabbage.

Sandwich Sauce

Marsha — Sat, 19 Sep 2009 03:35:14 +0000

Another blog I read recently had a debate about sandwiches. Is packing a few sandwiches a valid way to save money on a road trip or is it torture disguised as frugality? Maybe it depends on who’s making the sandwiches. The Man of the House is known to our immediate circle of friends and family as the king of all sandwich makers. Here’s a recipe for his secret sauce.

Sandwich Sauce

1/4 cup ketchup
1/4 cup mayo
1 Tablespoon dried onion
1 teaspoon dried garlic
1/4 teaspoon horseradish
1/4 teaspoon Sambal (or other hot sauce)

Mix this all together and use on sandwiches.

The Man of the House says to feel free to change the proportions around to suit your own taste. You can also use fresh minced garlic, fresh diced onion or chopped red peppers.

You should also make the sauce a little bit ahead of time so that the dried onions have time to hydrate.

Bread Machine Recipes » sandwich sauce

Light Rye Bread Taste-off #2 – The Sandwich Test

Sandwich Sauce