This Sandwich is a Whiskey Lover’s Dream Come True

The case for soaking everything in rye

By Dan Q. Dao

Published on February 23, 2017

The craft cocktail boom of the past decade has given rise not only to creativity behind the bar, but also in the kitchen. Just ask young-gun baker Zack Hall, the one-man team of Clark Street Bread in Los Angeles. This month, he's teamed up with Redemption Rye to create an open-faced sandwich where everything, and we mean every thing, is given a huge boost of flavor using rye.

It starts with the loaf: Hall uses a classic Danish rye bread, nodding to Denmark's beloved smørrebrød, or open-faced sandwich. For his whiskey-whispered version, however, Hall soaks whole rye berries in water and whiskey overnight. The Redemption rye he uses boasts a mash bill that contains 95% rye (the minimum to be considered a rye is just 51%), doubling down on the slightly floral nuttiness of his bread. Then there's the mustard, whose black and yellow seeds are similarly soaked overnight with a mix of whiskey, water, and vinegar, and the whiskey-infused dill pickles.

Once the infusions are complete, the hard part is over. Hall simply layers the sandwich with butter, mustard, roasted pork, dill pickles, and a fennel frond garnish. Watch the video to see how it's made and head to Grand Central Market in Los Angeles through the month of March to try it.

When Pigs Fly—a great name for a great sandwich

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