View allAll Photos Tagged ryebread
can be as good as this Camembert-Butter spread.
For SLW: Dinner for One (October 2008). Sometimes the easiest things are what you enjoy most. This spread is an easy and delicious treat and a great dinner for one.
Taken with a Canon 60mm USM Macro lens. Type L for a better view.
Our Daily Challenge - Sliced - 6/21/12
Greasy Spoon Patty Melt
1 medium white onion
2 slices of Rye bread
2 slices of Swiss Cheese
3/8 lb. hamburger
Salt and Pepper
Iron Skillet
1 tblsp. olive oil
Fashion 3/8 lb. of beef into an oval patty slightly larger than your bread. Lightly salt (I normally heavily salt hamburger but do not do so here) and pepper both sides of the patty and let rest on wax paper until needed. Lightly place several depressions in the patty with your finger tip to help minimize bulging.
Start the skillet warming on medium heat and add the tablespoon of olive oil.
Julieene the onion. Add the onion to the skillet and brown. Pile onions at one side of the pan. (If your stovetop is not lame like mine, you may need to remove the onions from the pan to keep from burning them.)
Add hamburger patty to the center of the skillet and cook for about 5 minutes and then flip patty. After flipping the patty, surround the edges of the patty with the onions for a couple of minutes. Then, pile the onions on top of the patty and continue cooking until juices run clear. Remove the patty and onions to a rack temporarily.
Slosh remaining juices around pan to coat the bottom (this is why we lightly salted). Add a slice of Rye bread with a slice of Swiss cheese, add hamburger patty and onions, and top with another slice of Swiss cheese and the other slice of Rye bread. Grill for 30 seconds-1 minute and then flip (this can be interesting the first few times you try it) and grill the second side. You can also toast the second slice next to the first with a slice of cheese on it to avoid the hard flip.
Healthy? No! Delicious? Definitely! Enjoy it while you still can.
"The Reuben sandwich is an American hot sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing, grilled between slices of rye bread. Several variants exist."
2017 Super Bowl LI (51)
New England Patriots vs Atlanta Falcons
Sloppy Joe’s at halftime for 2017 Super Bowl LI (51)
Al Roker Visits Town Hall Deli
TownHallDeli
www.youtube.com/watch?v=VBfCx6TvVGw
Town Hall Deli's Legendary Sloppy Joe
Goldbely
www.youtube.com/watch?v=8EWUdXk7IWQ
2017 SUPER BOWL LI (51) ~ Halftime Eats: Deli Sloppy Joes
Recipe on my blog, sometimes SAVORY
sometimessavory.wordpress.com/2017/02/05/2017-super-bowl-...
WHO WON? PATRIOTS 34 FALCONS 34
I must be in a state of pseudopregnancy.
I got this craving yesterday for a real Brooklyn Pastrami sandwich?
Sundried tomtoes, bacondressing, a lot of fat.
All toasted and on rye bread.
Toasted ryebread, greek potatoes (potatoes, oil, lemon juice, garlic and oregano with salt and pepper), feta cheese, corn, heart tomatoes, tzatziki, humus, green olives, kalamata and iceberg salat.
...another shot from a series on simple things. This time it is a cucumber-dill butter with a smoked fish topping
Thin sliced pastrami grilled and topped with Swiss cheese and dill pickles, served on rye bread.
Kimmie's Coffee Cup
112 So Glassell
Orange, CA
PLEASE VIEW LARGE
An easy treat and snack in autumn: mushrooms butter with pan-seared mushrooms on top of a rustic bread.
Read more on my blog My2Penn'orth
I love Lizano sauce!!! It's like the national sauce of Costa Rica -- they have bottles of it on restaurant tables like there are bottles of ketchup in the U.S. Great on beans/rice, vegetables, meat, and (my favorite) eggs. Green heroin -- yum. Fritatta recipe here.
Continuing our week celebrating Jewish-owned NYC businesses in honor of Hanukkah which is being celebrated this week, we are highlighting Gertel’s Bakery in the Lower East Side. This #Jewish bakery was owned by Abe Stern and specialized in homemade rugelach, challah bread, and hamantaschen. Sadly, the bakery was forced to close when the building was sold to a developer who knocked it down to build a luxury eight-story condo. Not visible in this photo was their overhanging #neon sign (swipe left for 2nd photo) which luckily was saved and moved to their wholesale business in Brooklyn. We also wished that this great #handpainted #signage with the #script lettering was also saved. Photo from 2004 taken with 35mm film appears in our book, "Store Front: The Disappearing Face of New York".
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#bakery #jewishfood #jewish #hamentashen #rugelach #bakers #lowereastsidenyc #challahbread #ryebread
About a year ago I was starting my semester abroad at DIS in Copenhagen. In honor of this I made my own vegan version of smørrebrød, a common Danish open-face sandwich. I had picked up the special dark rye bread from a Breads Bakery in NYC, which I have missed dearly.
Vegetarians don't look too deeply - toasted Rye bread with caramelised onion, shaved ham, tasty cheese topped with fresh tomato, a little salt and some freshly ground black pepper. I wouldn't have this every day but, on occasions, as a treat, I don't think it will kill me.
Home made lunch, Adelaide, South Australia
Food is not one of life’s biggies for me. I do, however, love some foods such as berries, (blueberries and raspberries, especially), fruit, yogurt, veggies, black olives, beets, and humus.
Now, jewelry…. That’s a different story.
The other day, I made my favorite sandwich of humus, tomatoes, cheese, and avocados and it, not only tasted yummy, but looked so divine, I had to post it. Ha!
For my Flickr groups…
Broccolini Cheddar Melt, dolmades, Greek Tomato (Roma tomato stuffed with breadcrumbs, feta and sprinkled with oregano roasted at 350 for 25 minutes).
Dark and dense black bread is flavoured with caraway and rye, with a hint of sweetness from molasses and grated carrots. Smear with cultured butter, it's a perfect lunch side.
Sigma 35mm f/1.4 Art lens
Toasted Rye bread, smoked salmon, hummus, capers & a squeeze of lemon juice....tasty
Ingredients:
1 package (2 pounds) refrigerated sauerkraut
1 package (2 to 3 pounds) corned beef brisket
1 cup Thousand Island dressing
16 slices pumpernickel rye bread, toasted
8 slices (1 ounce each) Swiss cheese
Directions:
1. Place sauerkraut in 3- to 4-quart slow cooker. Place beef brisket on sauerkraut. (If brisket includes packet of spices, sprinkle spices over brisket.)
2. Cover and cook on Low heat setting 9 to 11 hours.
3. Remove beef from cooker; place on cutting board. Cut beef into slices. To serve, spread 1 tablespoon dressing on each toast slice. Using slotted spoon to remove sauerkraut from cooker, top 8 slices toast with 1/2 cup sauerkraut each. Top sauerkraut with beef slices and cheese slice. Top with remaining toast.
Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.