In this installment

First Cut Corned Beef

Jewish Rye Bread

Raye’s Yellow Mustard

#81 Nate’s Mile High Sandwich Recipe

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First Cut Corned Beef

The foundation of Zingerman’s Deli. Every week we sell thousands of pounds of our corned beef, much of it piled high on Zingerman’s Jewish Rye bread and nearly as much sliced up for our customers to take home and have for dinner. Made for us by United Meat & Deli in Detroit…the same way they’ve done it for more than three decades.

Jewish Rye Bread

We’re one of the last folks baking the traditional rye bread in America. This is rye like they ate in Eastern Europe, made with plenty of rye flour, a natural sour rye starter (not the usual canned shortcuts) and lots of time to let the dough develop. The wheat flour we use is organic, too.

Raye’s Yellow Mustard

A smooth yellow mustard with crystal clear flavors. I think the most interesting part about J. W. Raye’s fourth-generation operation in Eastport, Maine, is that the seeds are ground in a century-old stone mill.

#81 Nate’s Mile High Sandwich Recipe

Follow the reheating instructions for your bread (on the bag). Pile meat on a large piece of foil, add an ounce or two of water, fold up and close foil, then place in the same oven as the bread to steam for 10 minutes. After reheating, roll the bread up on its side and cut 1 inch slices at 30 degree angle. Slather with mustard and corned beef, then enjoy!