I only needed two sliced of this Jewish Rye Caraway bread. Any ideas on what to do with the rest? It's sitting in my freezer slowy freezerburning....
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Update: Wow, this makes a MEAN Egg and Mayo Sammich. I may use this moving forward.
@dolari I didn't have any good suggestions because I'm a "just make grilled cheese and tomato soup until the bread is gone, I don't see the problem" kind of guy but basically if there's any dish that can theoretically include bread or croutons, and would be potentially improved by a "savory" approach, rye is an answer.