I started eating rye toast this week, which is a sure sign that I am becoming an old person. My sister disagrees, since she has always enjoyed rye toast. Nevertheless, after surprising myself by ordering it at the local diner at breakfast on Monday, I actually purchased an entire loaf at the supermarket. Necessity being the mother of invention, I made today’s breakfast. Startlingly tasty, it’s a very youthful way to enjoy rye.
Toast the rye bread and lightly butter one side. Cut a piece of provolone in half, lay it over the buttered side and place the toast under the broiler until the cheese melts. Top with a tart preserves (I used cherry-blueberry), or marmalade.