Salty soured pickled rye bread from Carissa’s The Bakery in East Hampton is one of things I have to get every time I go to the Hamptons. I tried it last year at a friend’s and got totally hooked on it.
This is not your regular Jewish rye. It’s made with pickle brine that makes it subtly sour and moist. The texture is denser and surface heavily coated with caraway seeds.
I love a slice topped with just about anything, like ham or hard-boiled eggs. It makes for a mean grilled cheese sandwich, too!
The best thing to do with this specialty bread, though, is to make this summer squash gratin! I found the recipe in the New York Times and have made it several times since. I love the pickled rye crumb on top and cheesy caramelized onions on the bottom. I use a cast iron pan which makes the onions and cheese extra crispy. You can make this recipe with a regular rye bread and pickle juice. Or better yet, order yourself a loaf of salty soured pickled rye from Carissa’s and have it delivered!