What goes best in a sandwich with Rye bread? Besides the obvious corned beef or pastrami?

Butter, some strong cheese, and fucking cucumber slices. Shit is GOAT.

What's the deal with brits buttering their sandwiches, especially if it's already going to have cheese. Isn't it kind of a little bit of overkill?

Not a brit, but don't fucking over do the butter. Just use a bit to get a slight taste in there.

Thank you user, but I made myself a serrano ham sandwich already.

Eh, there's weirdos everywhere, but buttering your sandwich is a pretty stereotypical British thing to do (along with eating cucumber sandwiches in the first place).

This is always good. I like to add caramelized onions and dip it in mustard.

Was gonna suggest this as well as say "never had it on dark rye, though."
Let's get together and go bowling then making patty-melt-loving babies.

Breakfast sausage and an egg would be nice. The caraway is a good combo with the sausage.

Lamb and mustard

toasted with peanut butter and very thin sliced onion.

liversausage or mustard

smoked gouda grilled cheese bitch

PLOUGHMAN'S

literally hallmark card holiday: the fake made-up memefood
it amazes me that people still promote this shit, for FREE
honestly, how do you live with yourself?

You would think if they were gonna make up a memefood to commercialize, they'd pick something more expensive

Only if you're a cute girl.

Ham. Obviously.

Tuna salad.

Is there a specific cheese that goes well with it? Internet searches tell me Swiss, but the only Swiss I ever find just tastes so bland that I wouldn't think it'd contribute to anything.

Try jarlsberg. The nutty flavour combines very well with rye. I recommend using unsweetened rye bread though.

liverwurst all the way hell yeah. the traditional is swiss. I like to throw pickles, raw onion, and some good stone ground mustard/horseradish on mine. goes great with a nice lager just don't plan on kissing anyone for a week.

This. Ever since I've tried Jarlserg, I can only eat "real" Swiss, or, generally speaking, European Emmentaler-type cheeses.

I'm in the US, so yes, my options are limited, but Jarlsberg does the job for the price. Way better than any obscure nameless "swiss cheese" you'd find around here.

Pickles, raw onion, and mustard is a pretty classic combination. My mom used to make them for me with nothing but a little mayo, so sometimes I just do that.

The only time I've tried cheese on a liverwurst sandwich was the first time I tried Limburger, and though I typically like assertive flavors, it was honestly too much for me. Then again, I don't normally add cheese to a cold sandwich.

Dark rye is master race bread, it goes well with just about anything.

Pastrami? Damn straight.
Ham and swiss? You betcha.
PB&J? Why not.

My favorite bread for a PB&J is actually light colored Jewish rye with the caraway seeds. People act like I'm crazy but it works really well together.

Liver pate and pickled beet.

I like it on a nuttier rye, w¨e've one with pumpkin, sunflower and flaxseed here.

>on a nuttier rye, w¨e've one with pumpkin, sunflower and flaxseed

That sounds good. A lot of people seem to disregard the bread with a PB&J, but it can really add some great complimentary flavors and textures if you go with something that isn't a tasteless sponge.

It might be a low brow, children's type of dish, but that's never an excuse to use a garbage ingredient like wonderbread.

limburger and red onion

I'm nuts about, well nuts, so for me peanut butter is treat every time, also why i get good PB, that garbage with palm oil and sugar has no flavour at all.

I only buy peanut butter with nothing but roasted peanuts and salt... except I found a brand a few years ago that also included flax seeds, but I've since moved and found out it wasn't distributed nationwide.

That sucks, I'd pretty fucked here as well, we've a huge tax on nuts, so PB's crazy expensive and only a few brands get here, it's pretty much down to Aldi style german trash or eyebleedingly expensive fairtrade organic stuff in jars you can never get more than half out of.