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Corned Beef on Rye
Serves 4
Ingredients:
3 cups onion, (sliced thin)
2 tablespoon vegetable oil
3/4 cup sauerkraut, (drained)
1/2 Granny Smith apple, (grated)
3 tablespoons water
1/2 stick butter, (unsalted, for buttering bread)
8 slices rye bread
1 clove garlic, (halved)
1 dill pickle, (sliced very thin)
3/4 lb corned beef, (sliced thin)
1 cup Swiss cheese, (coarsely grated)
Mustard, (for garnish)
Salt, (to taste)
Pepper, (to taste)
Directions:
Heat a skillet to medium heat, add onions, stir and cook until golden.
Once onions are cooked, add sauerkraut and apple to skillet, cook for 5 minutes, stirring often.
Add water, season with salt and pepper. Transfer skillet ingredients to a bowl.
Preheat broiler. Set rack 4-inches from heat source.
Place garlic in food processor. Pulse until finely chopped. Pour garlic into a small bowl, combine with butter.
Butter one side of each slice of rye bread. Arrange bread on a baking sheet. Place baking sheet in oven.
Broil they lightly toasted. Remove from oven.
Evenly divide pickles and corned beef among each slice. Spread onion mixture and cheese on top. Broil until cheese is melted. Remove from oven.
Place halves together to form sandwiches. Serve with mustard and enjoy!
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