They’ve been scarce as hen’s teeth in these parts. I found a single jar way back behind many jars of Claussen Halves in the refrigerated section. I haven’t made anything with them yet but I have big plans.

Here’s an old photo of my smash burger with 22% fat wagyu beef and four Sandwich Slices – two under the patty aren’t visible. The “bun” is two slices of German-baked pumpernickel. I like the flavor. Good nutrition too – few calories, lots of fiber.

Looks good!

I like the spears. Just by themselves.

Same here. No Clausen dills of any kind; but plenty of bread n butter. Then one week of slices! Now back to b n b.

Claussen has been random for a good long time here, as well. Doesn’t help that only one of our major grocers Carrie’s them to begin with.

I haven’t seen sandwich slices since nearly pre-Covid. But at least we’ve mostly been able to get burger slices (the round ones). There have been plenty of times where I’ve had to get wholes and take a sharp knife to them. The flavor is the same, but they’re not quite as snappy for some reason.

Excellent find!

-Rob

Delicious looking sandwhich - what sauce are you using?

We have them all in Iowa. Wife keeps buying them accidentally instead of Vlassic. I'm not a fan of HFCS on my pickles. Other than the junk Classen puts on their pickles, I can't taste a difference between them and the pasteurized or whatever non-refrigerated pickles are.

quote:

Originally posted by Scuba Steve Sig:
We have them all in Iowa. Wife keeps buying them accidentally instead of Vlassic. I'm not a fan of HFCS on my pickles. Other than the junk Classen puts on their pickles, I can't taste a difference between them and the pasteurized or whatever non-refrigerated pickles are.

It’s partially about the texture. You’re not going to get the crisp snap of a Claussen from some room temperature pickle. But yeah, they taste better, too.

-Rob

quote:

Originally posted by marksman41:
Delicious looking sandwhich - what sauce are you using?

was wandering about the sauce also

I love Claussen Sandwich Slices as well. Couldn't understand why they have been hard to find, but as mentioned above, a sharp knife makes whole pickles into slices in short order.

quote:

Originally posted by IndianaMike:

quote:

Originally posted by marksman41:
Delicious looking sandwhich - what sauce are you using?

was wandering about the sauce also

An old photo, but likely the sauce was about 50% mayo with lesser amounts of French’s Dijon Mustard and horseradish sauce. And then (certainly) salt, pepper, and dill weed, specs of which are seen in the sauce.

Fortunately I have the fixings for the sauce already so my quest today is for the Claussen pickles and good pumpernickel.

Thanks for the sandwhich recommendation, Pipe!

I don' tmind them, but on a price per pound they are the worse Claussen buy. For what one is already paying I prefer the other setups.

quote:

Originally posted by marksman41:
Fortunately I have the fixings for the sauce already so my quest today is for the Claussen pickles and good pumpernickel.

Thanks for the sandwhich recommendation, Pipe!

Good luck on your quest!

Here’s where I get my German-baked pumpernickel:

Mestemacher Westphalian Pumpernickel, 8.8oz Packages (Pack of 11)
https://www.amazon.com/dp/B001..._encoding=UTF8&psc=1

I discovered it years ago, and have never been without it since. Unopened packages keep good at room temperature for months.

It’s true pumpernickel made from whole grain rye flour. In fact, there’s almost nothing in it except rye flour and water. It gets its dark color from a long 18- to 24-hour baking process that promotes the maillard reaction. The same reaction that darkens fried meat.

All US-baked pumpernickel that I know of is faux pumpernickel. Has lots of wheat flour, a lesser amount of rye flour. And gets its dark color from additives: typically coffee, cacao, and dark molasses.

Aldi also sells authentic German pumpernickel bread, made in Germany using only whole kernel rye, water, wholemeal rye flour, salt, oat fiber, malt extract, and yeast.

Availability is hit-or-miss, though.

quote:

Originally posted by RogueJSK:
Aldi also sells authentic German pumpernickel bread, made in Germany using only whole kernel rye, water, wholemeal rye flour, salt, oat fiber, malt extract, and yeast.

Availability is hit-or-miss, though.

That's right. I've been searching weekly for that for at least 6 months. Frustrating.
.......................

Here’s where I get my German-baked pumpernickel:

Mestemacher Westphalian Pumpernickel, 8.8oz Packages (Pack of 11)
https://www.amazon.com/dp/B001..._encoding=UTF8&psc=1

I discovered it years ago, and have never been without it since. Unopened packages keep good at room temperature for months.
...................

Thanks for that, I just ordered some. Last week I ordered from Amazon and the Mestemacher Store their 3-Pack Sampler of Whole Rye, Sunflower Seed and Natural Pumpernickel. The pumpernickel has a blue label, it's ok but I'll bet your suggested Westphalian Pumpernickel will be better. Thanks for the suggestion.
.

quote:

Originally posted by RogueJSK:

Aldi also sells authentic German pumpernickel bread <snip> Availability is hit-or-miss, though.

Mostly "miss" at the local Aldi stores.

I have not shopped at Aldi recently, due to many things out of stock -- a typical trip had me leaving the store with close to half of my shopping list still needed, difficulty finding somebody if I need help, and long checkout lines with only one or two registers working.

Thanks for the bread link. Forgot it was Sunday today and was reminded when the health food store (only place in town that would have real pumpernickel) was closed. I'll try again tomorrow but I think I'm going to have to order it via Amazon.

Also struck out on the pickles - but I didn't remember they are refrigerated until I got back home and re-read this thread, so another task for Monday.

Completely forgot about Aldi's for the bread. I'll try to remember if I get to Harrison or West Plains for anything.

Can remember if I have ever had Pumpernickel, so I ordered some to try, got me digging into the fridge for some pickles too!

It appears that some folks on this pickle thread are interested in purchasing the Mestemacher Pumpernickel that I mentioned in my OP:

https://www.amazon.com/dp/B001...JRVG6NZPMW33KZJ12A60

I’ve been buying it for years, and have a few tips:

#1 Opening an 8.8 oz package: While holding it in “landscape” orientation, package envelope seams are at the left and right sides. Choose one and squeeze to extend it as far as possible from the loaf. That makes it easier to scissors-cut the envelope at that side without cutting into the loaf.

#2 Separating slices: Each 8.8 oz package has six slices. The moist slices tend to adhere to each other. It’s all too easy to break a slice while trying to separate it. My technique: find a corner that you can separate just a bit. Then gently work a table knife into that gap to free the slice.

#3 Storage: Unopened 8.8 oz packages keep good at room temperature for months. But opened packages may get mouldy in a day or two at room temperature. So I put unused slices into my refrigerator in a Ziploc bag.

#4 The moist slices are fragile. For some sandwiches, such as the smash burger in my OP, I toughen them up by drying them a bit in my microwave. In fact, I made a utensil for that purpose from the bottom part of 6-egg egg carton.

Guten Appetit!