Cheese strata made from rye bread. Yea or Nay?

Tracey_OHNovember 9, 2012

I have been a bread making fool lately and I have some leftover rye that's a bit stale. What do you think about a basic egg and cheese strata with the rye as a base? I'm worried it may be too strong. And I'm definitely open to other suggestions of how to use it up. Thanks!

Tracey

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Teresa_MN

I think it would be good with Swiss cheese and ham. Maybe a little Dijon mustard whipped with the eggs.

    Bookmark   November 9, 2012 at 7:04PM
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Bumblebeez SC Zone 7

I would rubenesque it up with swiss and corned beef but the ham and dijon sounds really good too.

    Bookmark   November 9, 2012 at 7:39PM
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Tracey_OH

Brilliant! I love both ideas. I have some ham in the freezer so I will try that version first. Thank you guys!

Tracey

    Bookmark   November 9, 2012 at 9:48PM
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Teresa_MN

Tracey - I'm wondering if you made the strata and how it turned out.

    Bookmark   November 10, 2012 at 1:33PM
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Tracey_OH

Teresa, not yet! Had the ham and bread, but the wrong kind of cheese and no eggs. That's what happens when you have two hungry boys in the house. Food disappears all the time. So I threw the bread in the freezer till I can get to the grocery. I promise a full report!

Tracey

    Bookmark   November 11, 2012 at 11:23PM
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annie1992

Tracey, I love rye bread so I think it sounds delicious. You have ham on hand, so I'd use that, but I'd elike it even with sausage.

I agree, you do have to have eggs, though, LOL. Two hungry girls in the house are about the same, so I know exactly what you mean!

Annie

    Bookmark   November 12, 2012 at 11:56AM
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ruthanna_gw

Here's a salad suggestion for leftover rye bread.

REUBEN SALAD � 6 servings

8 cups torn leaf lettuce
1 cup corned beef cut into thin strips
1 (8 oz.) can sauerkraut, rinsed, drained and chilled
1 cup cubed Swiss cheese (4 ounces)
1 cup rye croutons **
3/ 4 cup thousand island salad dressing
1/ 2 tsp. caraway seed

Place lettuce in large salad bowl. Arrange corned beef, sauerkraut, cheese and 1 cup rye croutons on lettuce. Combine salad dressing and caraway seeds; pour over salad and toss.

**Rye croutons: Brush both sides of 5 slices of rye bread with 3 Tbs. softened butter or margarine; cut into 1/ 2 inch cubes. Place on baking sheet. Bake in 300 degree oven for 20 to 25 minutes or until croutons are dry and crisp. Store in a plastic bag or other airtight container. Makes 2 cups.

    Bookmark   November 12, 2012 at 7:57PM
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Tracey_OH

Finally got this made today and it turned out great! I used a combo of rye and sourdough. The mustard added a nice tang. Thanks again for the suggestions!

Tracey

    Bookmark   November 15, 2012 at 2:41PM
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