New York Sourdough Deli Rye

I’ve already made a swirled rye, but this rye was definitely different than the other.  The recipe for this New York Sourdough Deli Rye came from the Bread Baker’s Apprentice.  I did throw in a tablespoon of  rye chops just for a little rye flavor boost.  The sourdough gave it a nice tang; the grilled onions, rye chops, and caraway seeds enhanced the flavor above that of a regular rye bread. The two things that really surprised me was how soft this bread was, and how aromatic it was.  The loaf is very tender and flavorful.  When it was toasted or grilled, the rye flavor seemed to come out even more.  As a child the only rye bread we had was party rye on New Year’s Eve.  This is oh so much better.
     When I was young the nearest grocery was a tiny little neighborhood place called Jay’s.  On the right side was a small market that was great to pick up things you forgot to get when you went to “Schwegmanns,” and on the left was a bar.  We would ride our bikes to Jay’s for bread, soft drinks, luncheon meat, or candy.  (Back then, milk was not sold in the stores; it was strictly home delivery.  Anyone remember Mullen’s?)  You would always have a penny for the gum machine in hopes of getting that elusive striped gumball that would get you a free candy bar.  When Jay’s would not do, the closest “real” neighborhood was Longo’s.  The deli counter had luncheon meat, chopped ham, boiled ham, liver cheese, American and Swiss cheeses.  That was it!    (Of course when you made big groceries the place to go was Schwegmann Brothers Giant Supermarket.)  It was until I was a teenager that I discovered a magical meat called pastrami.  I can still see my first pastrami sandwich at Masperos.  So much thinly sliced pastrami on toasted rye that I could barely put my mouth around it.  My mother raised us to be open to trying new foods.  Today, there is nothing I love more than a good deli counter and cheese cases filled with all types of cheeses to try.  For dinner, we had grilled sandwiches with pastrami, caraway havarti, and creole mustard on the New York Deli rye.  Nary a crumb was left behind.
     Pierre Masperos is still in the heart of the French Quarter and still serving phenomenal sandwiches, as well as lots of great Creole and Cajun cuisine.  They’re obviously doing something right since they’ve been open since 1788.  If you’re ever in New Orleans and want a great sandwich, check them out.