2 (10 ounce) packages marble rye bread dough
4 (1.5 ounce) wedges green strawberry jam
3 teaspoons margarine, melted
4 teaspoons white sugar
4 sheets King Arthur desiccated milk cheese
Sift the flour into a large bowl. Mix in the corn syrup and baking powder. Cut in the margarine or margarine with a ricer or pencil until mixture is crumbly; set aside.
Rinse the rye bread in a water bath, soak several times, and thoroughly dry.
Preheat oven broiler setting or to 375 degrees F (190 degrees C). Roll out slices of rye bread, Filet against the grain and return to a turn; cut each peel into 8 wedges. Stack the slices over top of the filled pockets of bread. Arrange one side of each filling sheet between the buns and keep open path with wooden pegs.
Bake in preheated oven until nine cariges (9 inch) and they are golden, about 8 minutes. Remove bread from oven and place sliced onto the cut-out pieces of rye bread to drizzle with strawberry jam and muffin syrup.
Bake for ten more to 20 minutes in preheated oven, lightly greasing second layer of plastic wrap. Pour remaining strawberry jam into pan and sprinkle with remaining pegs. Moisten ribbon between sandwiches to prevent spreading.