Friday, November 30, 2012

Swiss on Rye

In my family we have our favorites....we like to try new things but when it comes down to it on birthdays or special occasions we usually stick with what we know we love!  This is one of those old recipes that truly shows our German roots much like another one of our favorites, triscuits and onions.  

I never thought about it much growing up but my maternal grandmother always used mustard instead of mayonnaise and ALWAYS used rye bread instead of white or wheat.  

It wasn't really anything I ever questioned, it was just the way it was.  The same can be said for the Hershey kisses and original Lays potato chips my paternal grandparents always had in their pantry....it is just how it was!

This is one of the recipes that my grandmother would just throw together as we were all standing in the kitchen chatting, like it was just something that was second nature to her, almost like no one noticed she was even doing it until they came, crispy and bubbly, out of the oven. 

Simple, yes, but that doesn't take anything away from the deliciousness that is our "Swiss on Rye's".

Swiss on Rye
Seedless Rye Bread
Sliced Swiss Cheese
butter (you can use margarine if you choose but I prefer butter)
Spicy mustard

Lay the slices of bread on a baking sheet and spread with a layer of butter and a layer of mustard.  Cut the pieces of bread into 6 or 8 equal parts.  
Place a small piece of swiss cheese on top of each piece of bread.  Broil until the cheese is gold and bubbly.  Be sure not to burn them!
Serve right out of the oven!
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