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  • Corned Beef On Rye With Caramelized Onions And Sauerkraut

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    Corned Beef On Rye With Caramelized Onions And Sauerkraut
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 3 c. Thinly sliced onion
    • 2 Tbsp. Vegetable oil
    • 3/4 c. Liquid removed sauerkraut
    • 1/2 x Granny Smith apple, grated coarse
    • 3 Tbsp. Water Unsalted butter, softened, for buttering bread
    • 8 lrg 1/2-inch-thick slices rye bread
    • 1 lrg Garlic clove, halved
    • 1 lrg Dill pickle, sliced paper-thin
    • 3/4 lb Thinly sliced chilled cooked corned beef, (about half a cooked 3 1/2-lb. corned beef, recipe follows)
    • 1 c. Coarsely grated Swiss cheese Mustard as an accompaniment

    Directions

    1. In a large heavy skillet cook onion in oil over moderate heat, stirring,
    2. till golden brown. Stir in sauerkraut and apple and cook, stirring, 5 min.
    3. Stir in water and salt and pepper to taste and transfer to a bowl. Mix keeps, covered and chilled, 1 week.
    4. Preheat broiler.
    5. Butter one side of bread slices. On a baking sheet set 4 inches from heat broil both side of bread till 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 mix and cheese and broil under broiler about 4 inches from heat till cheese is melted. Top sandwiches with remaining toasts, garlic side down, and halve.
    6. Serve sandwiches with mustard.

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