Salami on Rye

We’re having a cram-every-darn-thing-in-we’ve-been-wanting-to-get-out-and-do Spring Break. Seriously, why does school have to take up so much of the day?? There’s no way I’m dragging my kids to places like Old Sturbridge Village on the weekend. I’m a stay-at-home suburban Connecticut mom and this means three things:

  1. I shop only during off-hours and expect ample aisle space while doing so.
  2. I don’t do tourist attractions during seasonal peaks.
  3. I expect staff to be extremely helpful and cheerful. (I used to be freaked out by this, but it’s just the way things are where I live and I’ve gotten used to it surprisingly quickly.)

 

Luckily, it was raining a bit the other day when we decided to head to Old Sturbridge Village which kept the crowds away. Given how well it went, I predict most of my children’s memories of family excursions will be set against a damp and cloudy day.

I made mini salami sandwiches on rye buns so we would have something to munch on while soaking up all that New England history. I made the rye buns from scratch; an impulse baking experiment inspired by the editor’s letter in the latest issue of Saveur. The entire issue is devoted to The Sandwich and is fantastic.

The editor’s mother used to make him salami sandwiches on rye with butter and ground pepper. It is a simple yet brillant sandwich, just like he said. Perfect hearty fare for a day of running around and exploring a new time and place.

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Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

3 thoughts on “Salami on Rye”

  1. Oh how fun! The spring break adventures and the yummy on-the-go lunch. I hope you will share your rye roll recipe, my kids love rye bread. That article was fun to read too… I’m definitely a sandwich kind of gal.

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