This is a print preview of "Corned Beef On Rye With Caramelized Onions And Sauerkraut" recipe.

Corned Beef On Rye With Caramelized Onions And Sauerkraut Recipe
by Global Cookbook

Corned Beef On Rye With Caramelized Onions And Sauerkraut
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  Servings: 1

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.