Corned beef on rye with caramelized onions and sauerkraut

1 Servings

Ingredients

Quantity Ingredient
3 cups Thinly sliced onion
2 tablespoons Vegetable oil
¾ cup Drained sauerkraut
½ Granny Smith apple; grated coarse
3 tablespoons Water
Unsalted butter; softened, for buttering bread
8 larges 1/2-inch-thick slices rye bread
1 large Garlic clove; halved
1 large Dill pickle; sliced paper-thin
¾ pounds Thinly sliced chilled cooked corned beef; (about half a cooked 3 1/2-pound corned beef; recipe follows)
1 cup Coarsely grated Swiss cheese
Mustard as an accompaniment

Directions

Can be prepared in 45 minutes or less.

In a large heavy skillet cook onion in oil over moderate heat, stirring, until golden. Stir in sauerkraut and apple and cook, stirring, 5 minutes.

Stir in water and salt and pepper to taste and transfer to a bowl. Mixture keeps, covered and chilled, 1 week.

Preheat broiler.

Butter one side of bread slices. On a baking sheet set 4 inches from heat broil both side of bread until toasted lightly. Rub buttered side of each toast with garlic. Arrange 4 toasts, garlic side up, on a baking sheet and divide pickle and corned beef among them. Top beef with onion mixture and cheese and broil under broiler about 4 inches from heat until cheese is melted. Top sandwiches with remaining toasts, garlic side down, and halve.

Serve sandwiches with mustard.

Gourmet March 1994

Posted to recipelu-digest by Sandy <sandysno@...> on Feb 24, 1998

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