Corned Beef On Rye With Caramelized Onions And Sauerkraut
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Swiss | 1 | Servings | |
INGREDIENTS
| 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 | 1/2-inch-thick slices rye | |
| bread | ||
| 1 | Garlic clove, halved | |
| 1 | Dill pickle, sliced | |
| paper-thin | ||
| 3/4 | lb | Thinly sliced chilled cooked |
| corned beef about half | ||
| cooked 3 1/2-pound corned | ||
| beef recipe follows | ||
| 1 | c | Coarsely grated Swiss cheese |
| Mustard as an accompaniment |
INSTRUCTIONS
a 1998 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 <sandysno@pctech.net> on Feb 24,
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Nutrition (calculated from recipe ingredients)
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Calories: 7183
Calories From Fat: 5051
Total Fat: 563g
Cholesterol: 1835.1mg
Sodium: 34917.6mg
Potassium: 9218.5mg
Carbohydrates: 63.9g
Fiber: 12.3g
Sugar: 25.8g
Protein: 443.1g