Cumin and Lime Zest Massachusetts-Style Steak Sandwich with Rye and Caraway

Method

1. Stir cumin and lime zest into the Dijon mustard before spreading on the bread.
2. In a large bowl, combine the rye flour, whole wheat flour, and caraway seeds.
3. Dissolve the yeast in warm water, then add to the flour mixture.
4. Knead for 10 minutes until smooth and elastic.
5. Let the dough rise in a warm place for 1 hour.
6. Shape into a loaf and bake at 220°C (425°F) for 30-35 minutes.
7. Cook the steak to an internal temperature of 63°C (145°F), then let rest for 3 minutes.
8. Toast the bread, then assemble the sandwich with steak, mustard, lettuce, and cheese.
9. Serve with a side of potato salad.