There's something about a fresh rye loaf that takes you back. The crust, the tang, the way it holds up to a pile of pastrami without falling apart — rye bread is the unsung hero of the deli world.
At Sal's, we've been using the same rye recipe since day one. Our baker, Gino, starts the dough at 4 AM every morning. No shortcuts, no substitutions.
Oh hell yeah!!