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Corned Beef on Rye
Serves 4 |
A full-flavored classic sandwich that so easy to make!
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Ingredients:
| 3 cups onion, (sliced thin) |
| 2 tablespoon vegetable oil |
| 3/4 cup sauerkraut, (drained) |
| 1/2 Granny Smith apple, (grated) |
| 3 tablespoons water |
| 1/2 stick butter, (unsalted, for buttering bread) |
| 8 slices rye bread |
| 1 clove garlic, (halved) |
| 1 dill pickle, (sliced very thin) |
| 3/4 lb corned beef, (sliced thin) |
| 1 cup Swiss cheese, (coarsely grated) |
| Mustard, (for garnish) |
| Salt, (to taste) |
| Pepper, (to taste) |
Directions:
- Heat a skillet to medium heat, add onions, stir and cook until golden.
- Once onions are cooked, add sauerkraut and apple to skillet, cook for 5 minutes, stirring often.
- Add water, season with salt and pepper. Transfer skillet ingredients to a bowl.
- Preheat broiler. Set rack 4-inches from heat source.
- Place garlic in food processor. Pulse until finely chopped. Pour garlic into a small bowl, combine with butter.
- Butter one side of each slice of rye bread. Arrange bread on a baking sheet. Place baking sheet in oven.
- Broil they lightly toasted. Remove from oven.
- Evenly divide pickles and corned beef among each slice. Spread onion mixture and cheese on top. Broil until cheese is melted. Remove from oven.
- Place halves together to form sandwiches. Serve with mustard and enjoy!
| Cooking Method: | Broil, Pan-Fry |
| Course: | Dinner |
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