Cobblestone Mill Jewish Rye Bread (16oz / 2pk)
About this item
- Convenient for sandwich lovers and the key ingredient for a Reuben
- Sturdy enough to handle the meatiest sandwich
Cobblestone Mill has an expert Jewish rye bread recipe that has been passed down from baker to baker since the company started in 1919. The New York Jewish Rye by Cobblestone Mill is just the bread for Reuben lovers. Meaty sandwiches require a rye bread that's sturdy enough to hold all of the layers and tasty enough to compliment what you put inside. Jewish rye bread is the best rye bread because juicy meats like corned beef stay perfectly nestled between two slices of this hearty bread.
Is New York Jewish Rye a Whole Grain Rye Bread?
The Cobblestone Mill New York Jewish Rye does contain whole caraway seeds and is indeed a whole rye bread.
Can I Toast the New York Jewish Rye Bread?
This bread is particularly ideal for sandwiches and tastes even better when it is toasted. It is also delicious toasted and topped with butter. The simple topping allows the flavor of the caraway to shine through.
How Do I Make a Reuben with Jewish Rye Bread?
The key to a good Reuben sandwich is great rye bread, juicy corned beef, and the toppings that you find the most delicious. The Reuben contains sauerkraut, as it compliments the flavor of the corned beef and the rye. To make a warm and satisfying Reuben, start by toasting your rye bread. While the bread is in the toaster, heat a small frying pan over medium-high heat and add the corned beef. Let the corned beef cook just enough until there is a bit of a darker color on both sides of the slices of meat. On the toasted rye, spread mayonnaise on both the top and bottom slices. Add the warm corned beef to the bottom slice of rye bread, then add a layer of sauerkraut. Top with the other slice of toasted and lathered Jewish rye bread and your perfect Reuben is complete. This sandwich pairs well with a dill pickle spear or some crispy potato chips for a little bit of added crunch on the side.