This simple—and maybe weird—sandwich is something I fell in love with years ago. Back then, I used to make daily trips to NetCost on Northern Boulevard in Queens. It was an amazing store. Fresh-baked bread. Pelmeni in massive freezers, where you could scoop them out with a metal scoop chained to the side—Siberian, chicken, and beef varieties. But the fresh bakery was my favorite. There was always a man, probably in his late 50s, who baked the bread. All kinds: borodinsky, rye with seeds, small dense loaves, giant baguettes—everything from pale white to the darkest, richest black breads you’d ever see.

I’d wait patiently until the loaves came straight out of the oven, watching the heat rise from the brown paper bags as he handed them over.

Back at the restaurant Bear, I’d cut into one of those still-warm loaves. The moist interior was steamy, and the crust would scatter crumbs across the table and floor. I’d slap on a thick slice of butter—the good kind, rich, organic, intensely buttery. It came in giant rolls and melted instantly into the warm bread.

Next came fresh sprigs of dill—sharp, fragrant, like summer itself. The kind that crackles when you pick it up, filling the whole kitchen with its earthy, green scent. I’d finish it off with a sprinkle of salt. To me, that was pure heaven.

I don’t know if I invented this sandwich, perhaps — but it is good.

Today, I was at the Russian store with my father, and we bought a loaf of fresh-baked black rye bread. They were also selling dill—real dill. Not the tiny, wilted sprigs you find at Giant Eagle or Meijer, but tall, strong, vibrant bunches, just like what I’d get in NYC markets.

I cut a piece of that rye, added a generous layer of good butter, topped it with dill, sprinkled on some salt—and suddenly, I was back in NYC, 11 years ago.

Some might say, “Don’t eat butter,” or “Stay away from bread—carbs and fat are bad for you.” Well, I think they’re wrong.

Good, organic butter is full of essential nutrients like vitamins A, D, E, and K. It contains healthy fats that your body needs to function. Dark rye bread, in moderation, is rich in fiber, nutrients, and antioxidants. It helps with digestion and can even support heart health. And dill? Dill is practically medicine. It’s packed with antioxidants, aids digestion, reduces inflammation, and is a great source of vitamin C, manganese, and iron.

So, I’d argue this is one of the healthiest snacks you can have. It’s far better than a greasy slice of pizza, a fast-food chicken sandwich, or even a salad drowning in 500 calories of sugary dressing.

I hope you give it a try sometime.