Corned Beef on Rye
Makes 4 servings
- 3 C thinly sliced onion
- 2 T vegetable oil
- 3/4 C drained sauerkraut
- 1/2 Granny Smith apple, grated coarse
- 3 T water
- unsalted butter, softened, for buttering bread
- 8 large 1/2-inch-thick slices rye bread
- 1 large garlic clove, halved
- 1 large dill pickle, sliced paper-thin
- 3/4 LB thinly sliced chilled cooked corned beef
- 1 C coarsely grated Swiss cheese
- mustard as an accompaniment
- 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.
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