Tangy Breads of the World Unite!

I am going to call a rally for Rye and Pumpernickel Bread. These breads are oft overlooked but provide and exciting and robust alternative to your whites and wheats and even the clichéd sourdough. Give these dark breads a chance. Accept the dark, sour tangy bite of Pumpernickel. Throw some provolone, salami and spicy mustard on there and have yourself a fine sandwich. Rye? Of course there is the classic Reuben, a favorite of Italian Americans the world round. A surprising success however is Swiss cheese piled high, lettuce, tomato, guacamole (that's right), mushrooms, green peppers, pickles and cucumbers with a dash of salt & pepper and oil & balsamic vinegar. This makes for a delightful sandwich.

So lets hear it for the obscure breads. When asked at a restaurant "what kind of bread?" I say break their habits, prompt them to reach for the dark breads of flavor. Better yet, find those sharp yet smooth mustards, those various pickled vegetables, those tart hard cheeses and make yourself a sandwich that will be so robust with flavor, it will end up on your shorts.