What to make with rye bread? This was the question I asked myself the other day when I bought rye bread from the local grocery store. It was on sale and looked really delicious and healthy. Yet, I was a bit apprehensive to give it a try. I’ve never been a fan of rye bread for one simple reason: caraway seeds. I find them way too aromatic, way too pungent – way too “over the top” flavor-wise. Caraway seeds are to me what basil is to my husband – a culinary adversary. 🙂
Still, I wanted to know how to “tame” my adversary, and as usual, the deli products I had in the fridge came to the rescue. I decided to “hide” the caraway seeds behind the flavor wall of several deli meats, and to add bell peppers for freshness and crunchiness. Once again, panini was the way to go 🙂
chicagolovespanini 