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Sandwich Rye Bread | King Arthur Baking: Moist, tender/chewy sandwich rye – is there a better companion to ham and Swiss? Or, for those of you with more adventurous tastes, liverwurst and onions – with a smear of thick, dark-gold sweet/hot mustard, thank you very much. What makes sandwich rye's flavor so distinctive? Caraway seeds? Pumpernickel flour? Mustard? All of the above, plus... Dill pickle juice!