On Mon, 29 Jan 2018 15:49:43 -0500, Boron >
wrote:

>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.

You could tell I was responding from my German background, eh? (or
middle American background) Not much corned beef and pastrami
where/when I grew up. But I agree, excellent on rye bread.
Janet US