Only $3.99! Featured: Deli-Style Rye Bread Mix. Limit 3

• What you need to know about deli-rye bread
• What others say
• How to make the best tuna melt sandwiches

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Ryle lovers unite! This is a good rye bread. The whole family can enjoy it. It's rye but not overpowering. Because it is not overpowering, even the kids will like it. Read the reviews; see what other families say.

It works for toast in the morning, for a sandwich for lunch, and one bread works for the whole family. 

Just like Grandma used to make. Everyone loves the bread. There is always someone standing over the bread machine, watching the timer as the bread bakes.  --Lady Rhaal 

It's designed for sandwiches. The rye doesn't overpower the ham and cheese, yet you can still taste the rye. The melding of the flavors is perfect.  You can make a perfect Rueben, and it still works for a grilled cheese sandwich. I love this grilled tuna sandwich.

What you need to know about Deli-Style Rye

• Why do you call it Deli-Style? It's a bread made for sandwiches, a bread that a good deli would use.  It works for morning toast, but it's mostly a sandwich bread.
• What makes it a sandwich bread? It's soft and moist but will hold together for sandwiches.  And it adds some taste to the bread, a partnership, without overpowering filling.
• What kind of sandwiches work with this bread? Well, I love this tuna salad sandwich on rye.  Of course, a rueben sandwich works.  I had a chicken salad sandwich with cranberries last week that would have worked perfectly on this bread.
• What does it taste like? You can taste the rye, and rye adds a little sourdough-like flavor. Village breads tend to be country-sour, but this is sweeter than that. It is maybe halfway between an American white sandwich bread and a country sour with a rye over-tone.
  
• Is it a crusty bread? It's crustier than store-bought bread, but it doesn't have a heavy crust like European sourdough.
• What about the crumb? It's soft and moist but not open like French bread.
• Is rye bread healthier? That's a good question. All rye bread has some wheat flour. Rye bread is really a range. Dark rye has whole grain, like wheat, but with rye. White rye is like white bread flour without the enrichment. This is more toward the dark end.
• Why does it have wheat flour? That chewy, stretchy texture we love--that's possible because of the gluten found in wheat. There is no gluten in rye.
• Can you toast it? Certainly, try it toasted with a good honey.
• How does it compare to a big-city deli? It fits perfectly. Delis use breads just like this.  

Dennis Weaver

If you like rye bread for great sandwiches, you'll love this bread. If you are looking for a bread that toasts up wonderfully for grilled sandwiches that the whole family can enjoy, this is it. 

What others say

"This was much better than I expected! Most other rye bread I've had are at best so so and a bit dry. This was perfect, great taste, not dry. Perfect. Will continue to order it and already have. Great for sandwiches and toast." -Sheila Stuart

"Since I started buying the Prepared Pantry bread mixes, we have stopped buying bread in stores completely! We. Take turns picking which bread I make next, and this one gets picked very often. Perfect for sandwiches, really yummy for toast. It doesn’t crumble or fall apart. And it tastes great!"--  Paulette Morrissey 

 

"I lived in NY for a long time then moved to Maine. When going back to visit always stopped in Loops bakery to pick up this bread to take home. That bakery closed but now I can still get the bread. If I could learn how to make the potato salad like the delicatessen did I would be a happy lady." --  JEANNE VAVRUSKA 

 

"Love it. If you like Rye (I do!) this is the one for you. The flavor is plentiful and strong but NOT overpowering."--  John S.

 

 

How to make the best tuna melt sandwich

All canned tuna is not the same. After Covid, we stocked up on tuna. We tried several kinds. Some of it just wasn't very good, and we never used it. I don't think it was so much the brand, though some brands are definitely better than others. Merri Ann brought home some albacore white tuna; that was much better.  Albacore is much better regardless of the brand.  

Don't scrimp on price. Even the best tuna is not expensive.

Get all the oil or water out. That's where the fishy, salty taste is. It's oily.

When I take the lid off the tin, I turn it upside down and squeeze the lid hard into the can, pressing the tuna. Then I set the inverted can with the lid upside down in the sink while I gather the mayo, pickles, and such.

For me, the basic is a good mayonnaise. Usually, that's good enough, but I'm generous with the mayo. If we have it, I use low-fat mayo or avocado mayonnaise. I often add sweet pickle relish, sometimes a little horseradish, and occasionally, sour cream. Ranch dressing is fine addition. It's fun to be creative.

Making the sandwich

Add a slice of cheese. I love ooey, gooey melted cheese. Mild cheddar works but mostly, I use a white cheese like provolone, mozzarella, or Havarti–something that won’t overpower the tuna.

I butter both outer sides of the sandwiches.  Of course, the butter melts and makes the sandwich crispy. Occasionally I'll use mayonnaise on the outside instead of butter. That makes it even more crispy. I put a lid over the sandwich when it starts to cook to trap the heat and melt the cheese. 

Cooking the Sandwich

The heat should be no higher than medium so that it has time to heat and soak through the sandwich and melt the cheese. I take the lid off the sandwich for the last few minutes to let the steam escape.

When the sandwich is done and before the cheese sets, I pull the top slice of bread off the sandwich and add the pickles and lettuce or avocado.

I’ve tried both tomato slices and cucumber slices on my tuna sandwiches. My dad would add radish slices to his sandwich, but then, he would add radishes to anything.

Dennis Weaver