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!


Thank you for reporting this comment. Undo

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
Thank you for reporting this comment. Undo
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
Thank you for reporting this comment. Undo

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


    Bookmark   November 9, 2012 at 9:48PM
Thank you for reporting this comment. Undo

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

    Bookmark   November 10, 2012 at 1:33PM
Thank you for reporting this comment. Undo

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!


    Bookmark   November 11, 2012 at 11:23PM
Thank you for reporting this comment. Undo

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!


    Bookmark   November 12, 2012 at 11:56AM
Thank you for reporting this comment. Undo

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
Thank you for reporting this comment. Undo

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!


    Bookmark   November 15, 2012 at 2:41PM
Sign Up to comment
More Discussions
Pasta rolling pin aka mattarello
I'm planning on purchasing a mattarello or pasta rolling...
Kitchen Gadget Over-the-Top?
Drinking Straw Cleaner? I don't think so but checking...
Happy Birthday Nancy/wizardnm
A little bird just told me that today is your birthday,...
What to do with fermented green tomaotes?
We have more than a lifetime's worth of fermented green...
Curry (I think) flavored coffee cake
My boss's friend shared a coffee cake, or fruit cake...
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™