Saturday, June 15, 2013

Bread Machine Rye (and a sandwich)

When I saw the sandwich kits that Good Cook was offering as part of the Kitchen Experts program, my first thought was the the sandwich keeper would be really handy for sandwiches for my husband's lunch. The sandwiches I make tend to be too big to fit into sandwich-sized plastic bags.

And I kind of hate buying plastic bags.

What really surprised me was how much I liked the little flexible plastic cutting boards.

Generally, a bigger cutting board is better. But when I'm making sandwiches, I need to cut one tomato, maybe some meat, maybe some cheese.

So either I'm rinsing or wiping one cutting board between each of those, or I'm putting one cutting board in the dishwasher and I'm grabbing another one. That's kind of silly.

But the little plastic boards are prefect for little tasks. I can slice a tomato, slice some meat, slice some cheese, and have them all ready for sandwich assembly. And they take almost no room in the dishwasher.

AND ... the colors should work well in photos, which is a plus.

So, I made a sandwich. But before I made a sandwich, I made bread. Because that's how I roll. I used my bread machine, since it heats up the house a lot less than the oven.

The cocoa in the bread doesn't add chocolate flavor - you'd never know it's in there. But it makes the loaf significantly darker.

Rye chops is coarse-ground rye. Not as chunky as rye flakes, but chunkier than flour.

Bread Machine Rye

1 teaspoon instant yeast
1 tablepoon sugar
1/2 cup rye chops
2 cups (9 ounces) bread flour
1 tablespoon cocoa powder
1 teaspoon salt
1 tablespoons butter
1 cup water

Place all ingredients in your bread machine in the order recommended by the manufacturer.

If your bread machine has setting, set for a medium loaf and a light crust.

When the bread is done, remove it from the bread machine and let it cool completely on a rack before slicing.


This sandwich reminds me of a picnic - chicken, cole slaw, and fresh tomatoes are pretty common picnic items. I used chicken breast that I cooked on the grill, and the cole slaw was a very simple vinegar cole slaw recipe - nothing fancy. If I had used a mayonnaise-based cole slaw, I would have left the mayonnaise off the sandwich.

If you think that cole slaw on a sandwich is a little odd - well, it's not my idea. There's a very famous restaurant in Pittsburgh called Primanti Brothers that has been putting cole slaw on sandwiches for a long, long time. It adds crunch to the sandwich, along with more flavor than you'd get from a lettuce leaf.

Rye bread
Horseradish havarti cheese
Sliced chicken breast
Cole Slaw

Since this is a sandwich, I'm not giving exact amounts - it's up to you how much of each item you want to stack on the sandwich. Pile it on, and have fun!

One tip - make sure the cole slaw is well-drained before you put it on the sandwich, or things can get a little soggy.

This post is sponsored by Good Cook as part of the Kitchen Experts program.

Check out the other sandwich recipes!

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