4 votes | 3060 views

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

  1. 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.
  2. 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.
  3. 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.
  4. Top sandwiches with remaining toasts, garlic side down, and halve. Serve sandwiches with mustard.

 

In no event shall Radermacher's Fresh Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.