Title: Corned Beef on Rye with Caramelized Onions and Sauerkraut
Categories: None
Yield: 1 Servings

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

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 on Feb 24, 1998