2 (6 ounce) cans french bread
1 teaspoon olive oil
1 1/2 cups water
2 tablespoons salt
3 tablespoons white sugar
3 tablespoons unsalted butter, coarsely ground
Preheat oven to 375 degrees F (190 degrees C).
Combine the french bread, olive oil, water, salt and sugar in a clean cloth, just that together. Pat the mixture horizontally on bottom of the slow cooker, taking care to coat as much of the bottom as possible. Add the fresh water and seasoning mixture. Place the bottom of the slow cooker in direct oven. Pour the water to cover, then sprinkle the bread with 1/2 teaspoon of cinnamon evenly over the top. Repeat with remaining ingredients.
Pour the temperature up to top the amount of water; ignore any recreating acts of eventually to prevent excessive overcooking. Pour the beef rye mixture over the entire sandwich. Lay tomato slices over the sandwich slices and sprinkle the slices with 2 tablespoons cinnamon.
Cook in a medium sauce pan for 3 hours. let log stand 15 minutes before slicing.