Grilled ham and Swiss on what type of bread?

I love homemade grilled ham and Swiss, which I usually make on toasted Pepperidge Farm dark pumpernickel  but this last time I switched to PF's seeded Jewish rye, and didn't like it  that much.  I found it didn't have a strong enough rye flavor, and it was dry even with an advanced expiration date.
 
Please help me with some recommendations for other rye bread brands, or other bread choices for a ham and Swiss. 

Since you're in NOLA, what about the bread used for a muffuletta?  It seems like it would grill up nicely.
 
Beefsteak is my usual choice for storebought rye because it's a common product, but I also like the S. Rosen breads when I can find them.

BelleReve


I love homemade grilled ham and Swiss, which I usually make on toasted Pepperidge Farm dark pumpernickel  but this last time I switched to PF's seeded Jewish rye, and didn't like it  that much.  I found it didn't have a strong enough rye flavor, and it was dry even with an advanced expiration date.

Please help me with some recommendations for other rye bread brands, or other bread choices for a ham and Swiss. 

Good sourdough works nicely!
 

For supermarket-bought rye I'll second Beefsteak -- the seeded rye, not the seedless version.

Since you're in NOLA, how 'bout a buttered and grilled Po Boy roll, then put ham & cheese on it and stick it open faced under a broiler to melt the cheese.
I'm sure there's a Mom & Pop fresh bread bakery somewhere in the area that makes a good loaf of rye bread or a rye bread roll.

They say they make fresh bread:
http://riverbendbakery.com/

I will agree about Beefsteak rye....good as far as commercial bakeries go......

Why the switch from pumpernickel?
I wish someone made a good store brand pumpernickel out this way, but it never seems to have been popular out here in the PNW.

San Francisco Sourdough.....(not the fluffy stuff that gets passed off as sourdough at most places.)

I've not seen or heard of Beefsteak Rye out here. I sent Hostess Brands an email to see if it's sold in God's Country.

My homemade herb bread, and a pannani press!!

I can't imagine how it would be better than on sourdough.
 
DT

A quality seeded rye

Foodbme


I've not seen or heard of Beefsteak Rye out here. I sent Hostess Brands an email to see if it's sold in God's Country.

No, it's not here in Georgia..... :)

Sourdough

I like that on a hearty wheat bread.

AM i being heretical in adding Dijon mustard?

Marble rye.

kevincad

Foodbme


I've not seen or heard of Beefsteak Rye out here. I sent Hostess Brands an email to see if it's sold in God's Country.

No, it's not here in Georgia..... :)

    ...   ...

That combo screams pumpernickel or rye to me. I also support the Beef Steak Rye (seeded). It's a pretty good store bought brand. If you've got a local bakery, tho then I'd check with them. Or you could try your hand at baking your own. Getting a good ham is also a trial. I rather like Sahlen's store bought ham for most things, but I'd rather have a nice bake it yourself smoked ham. Unfortunately, they're getting harder and harder to find. Too many people are satisfied with these precooked hams. Sad.

Phildelmar


AM i being heretical in adding Dijon mustard?

 
Not for me! Like a good spicy brown as well. I slather both sides of the inside of the bread before I add the cheese and ham.
 
I agree with seeded rye, but any semi-crusty sturdy bread will do.

Here in South Jersey, I go for Ginsberg rye.  I don't know if it available elswhere.

Thanks for all your tips, Beefsteak and Ginsberg are not  brands I'm familiar with, will have to research, but have an idea they aren't distributed in our area.
 
Screaming Chicken - there are stores that carry muffuletta style bread, but they are large and very dense (think of a hamburger bun on steroids) great for soaking up olive salad mix, but too much bread for other types of sandwiches.  Now, a loaf of regular Italian bread would work, I've seen them rectangular and oval shaped, braided with a seeded top that might be good.
 
Sourdough & dark wheat - excellent choices, didn't think about them.   
 
Foodbme - if wer'e talking about the same thing, those French bread rolls are called pistolettes, and make good sandwiches, great for parties, put a plate of them out, platters of ham, turkey, assorted cheese slices, condiments, and everyone makes their own.
 
1bbqboy -  I usually use Pepperidge Farm's dark pump, not just for ham, but good with most sandwich fillings, this time I just wanted to change things up. 
 
Lindseyup67 & Root-Beer Man  - homemade breads sound wonderful, actually on my "To Do" list for the fall, baking bread, and I miss cornbread and biscuits, but just too hot right now to think of using the oven.   
 
Phildelmar - dijon's fine, I use mayo on one half, either dijon or Zatarain's Creole mustard on the other, which I've heard you can get at Whole Foods, though probably any brown, coarse-grained mustard might do as well.

Seed rye w/ yellow mustard.

I would use a seeded rye and the mustard idea sounds delicious!

RF'er Docbigsky, has a place up in MT that serves a BODACIOUS Grilled Cheese:
It's worth the price of a plane ticket to go get one! http://www.buckst4.com/
Bison Meatloaf Grilled Cheese
Smoked Cheddar and Swiss Cheese, Slabs of Hearty Meatloaf, Home-made Smoked Tomato Catchup, Onion Straws on Thick Cut Sourdough, Served with Hand-cut Montana Fries!!!

I like to make grilled sandwiches on potato bread.