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| Makes 4 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 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 | |
Directions
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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. |
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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. |
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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. |
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Top sandwiches with remaining toasts, garlic side down, and halve. Serve sandwiches with mustard. |
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