1 cup homemade Thousand Island Spread, recipe follows
8 slices (1/4-inch thick) of Marble Rye, recipe follows
2 cups sauerkraut
2 pounds homemade Beef Pastrami, separate recipe
1 pound Swiss cheese
1 cup pickled beets
2 cups Cole slaw
8 Kosher dill pickle spears
1 egg*
1 lemon, juiced
1/4 cup chopped onions
1/4 cup chopped green bell peppers
1/4 cup chopped sweet pickles
1/4 cup chopped green olives
1 tablespoon chopped pimientos
1 hard-boiled egg, finely chopped
3 tablespoons ketchup
1 tablespoon finely chopped fresh chives
1 tablespoon chili sauce
Salt
Freshly ground black pepper
1 cup vegetable oil
For the Rye Dough:
1 envelope (1/4-ounce) dry yeast
1 tablespoon sugar
3 tablespoons melted butter
1 egg
1 cup warm milk (about 110 degrees F.)
2 teaspoons salt
1 cup rye flour
2 1/2 cups bleached all-purpose flour
1 teaspoon vegetable oil
For the pumpernickel:
2 teaspoons active dry yeast
1 cup warm water (110 degrees F.)
1 tablespoon butter, melted
1 teaspoon sugar
6 tablespoons dark molasses
2 tablespoons finely chopped semi-sweet chocolate, melted
1 tablespoon caraway seeds
1/2 cup cooked mashed potatoes
2 cups rye flour
1/2 cup whole wheat flour
1/4 cup yellow cornmeal
Flour, for dusting
1 large egg, beaten
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