| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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, 1998
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“We simply prepare ourselves. God fills us.”