Corned Beef on Rye with Caramelized Onions and Sauerkraut
| Yield: | 1 Servings |
| Categories: |
| 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 |
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