Rye bread has long been favorite of mine, with slices hearty enough to serve in soups and a taste that instantly gives your grilled cheese a more grown-up and refined flavor. I can justify any grilled cheese sandwich made on rye bread, even a double stack…zero guilt.
That refined flavor actually comes from caraway seeds, they’re responsible for giving rye bread it’s distinctive taste. Caraway seeds are closely related to fennel seeds, although they have a more mild anise-flavor with earthy and nutty undertones…the perfect addition when baking fresh rolls and biscuits.
Another great way to enjoy the flavor of caraway seeds is to mix it right into your butter, it will give your sandwiches that delicious and familiar taste…even if you find yourself without rye bread (horror of horrors)!
Roasted Red Pear and Caraway Seed Butter (adapted from The Kitchy Kitchen)
- 1 red pear
- 1/2 teaspoon ground caraway seeds
- 1 teaspoon olive oil
- 1 stick butter, softened
- 1 pinch fresh ground salt and pepper
Preheat oven to 400 degrees. Thoroughly wash the pear with soap and water to be sure the skin is clean. Core and roughly chop the pear, then place in a small bowl with the olive oil and salt and pepper. Transfer to a baking sheet and roast for about 10-15 minutes or until soft and fragrant. Remove from the oven and place in a small bowl; mash the pear until most of the skin is broken into small pieces. Add the caraway seeds and butter and whip with a hand-mixer to thoroughly combine. Spoon the butter onto a sheet of wax paper, roll into a log, and refrigerate until firm.
This butter is also great melted on popcorn! Seriously, try it…