This is our oldest recipe. This European-style rye bread can only be made one way, and that is the old fashioned way. We’ve discovered over the years that using traditional techniques of mixing, rolling and hearth baking are the only ways to bring out the delicate, bold taste of this bread. We believe the best open-face sandwich is made using Dark Sourdough Rye. Nothing beats a thin slice layered with mustard, mayo and salami, topped with a crisp slice of tomato, drizzled with your favourite olive oil and finished off with cracked pepper and sea salt.