On Mon, 29 Jan 2018 10:52:31 -0700, U.S. Janet B. >
wrote:

>On Mon, 29 Jan 2018 17:07:35 GMT, "l not -l" > wrote:
>
>>
>>On 29-Jan-2018, Nancy2 > wrote:
>>
>>> Just mayo, salt &a pepper for me. But I put a couple big dill
>>> pickle
>>> "sandwich slicesslices in it. Or instead, sometimes just crisp
>>> iceberg
>>> lettuce. For me, anything else just messes it up. OTOH, if
>>> onions
>>> didn't affect my tummy so negatively, a nice crisp white onion
>>> slice
>>> would be added sometimes for variety.
>>>
>>> I have a new loaf of rye bread, so this reminds me of one of my
>>> favorite lunches...egg salad on rye.
>>And now, you've reminded me of one of my favorites - chopped bbq
>>mutton on rye with a nice slice of sweet onion. I'll have to
>>pull a package of bbq mutton from the freezer and have one
>>tomorrow for supper. With slaw on the side.
>
>I would have never thought of bbq meat as a pairing with rye bread.
>Just bbq'd or with a sauce of some kind?
> I'll keep that in mind.
>Janet US

Corned beef and pastrami are great on rye, too, and they are the
Eastern European equivalents of 'cue.