Hot Rye's

If you grew up in the 70s or 80s Midwest, these hot ryes were on every holiday party platter. Cocktail rye bread slices get topped with a savory mash of Swiss cheese, crumbled bacon, chopped olives, and green onion bound with a tiny bit of mayo, then baked until the cheese melts and the bread crisps at the edges.

Cocktail rye is the call here, those small dark squares about 2 inches across. Sandwich-sized rye is too big and too soft; the cocktail loaves are denser and hold up under the wet topping without going soggy.

Black olives are traditional and what most cooks reach for, though pimiento-stuffed green olives bring a brinier punch. Either works.

The mayo amount is deliberately tiny, just enough to bind. More mayo turns the topping greasy and weepy under the broil. The cheese provides most of the moisture once it melts.

These freeze beautifully unbaked. Spread them, freeze on a tray until firm, then bag them up. Bake from frozen at 350°F (175°C) for about 18 minutes when the doorbell rings.

Pro Tips

• Toast the bread lightly before topping if your cocktail rye seems soft. A quick 5 minutes in the oven prevents soggy bottoms.
• Crumble the bacon finely so it distributes evenly and doesn’t fall off in chunks during baking.
• Bake until the cheese is fully melted and just starting to brown at the edges, around 12 to 15 minutes.

Variations

• Swap Swiss for sharp cheddar or smoked Gouda for different cheese profiles.
• Add a teaspoon of horseradish to the mix for a sharper bite.
• Use thinly sliced French baguette if cocktail rye is hard to find.