Recipe - Corned Beef On Rye With Caramelized Onions And Sauerkraut

3 cup Thinly cut or sliced up onion
2 tablespoon Vegetable oil
Three fourths cup Drained sauerkraut
One half Granny Smith apple; grated
coarse
3 tablespoon Water
Unsalted butter; softened,
for buttering bread
8 lg 1/2inchthick slices rye
bread
1 lg Garlic clove; halved
1 lg Dill pickle; cut or sliced up
paperthin
Three fourths pound Thinly cut or sliced up chilled cooked
corned beef; (about half a
cooked 3 1/2pound corned
beef; recipe follows)
1 cup 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 recipeludigest by Sandy sandysno@pctech.net on Feb 24, 1998