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Corned Beef on Rye

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Serves 4 | 
A full-flavored classic sandwich that so easy to make!

Ingredients:

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3 cups onion, (sliced thin)+ Add to Shopping List
2 tablespoon vegetable oil+ Add to Shopping List
3/4 cup sauerkraut, (drained)+ Add to Shopping List
1/2 Granny Smith apple, (grated)+ Add to Shopping List
3 tablespoons water+ Add to Shopping List
1/2 stick butter, (unsalted, for buttering bread)+ Add to Shopping List
8 slices rye bread+ Add to Shopping List
1 clove garlic, (halved)+ Add to Shopping List
1 dill pickle, (sliced very thin)+ Add to Shopping List
3/4 lb corned beef, (sliced thin)+ Add to Shopping List
1 cup Swiss cheese, (coarsely grated)+ Add to Shopping List
Mustard, (for garnish)+ Add to Shopping List
Salt, (to taste)+ Add to Shopping List
Pepper, (to taste)+ Add to Shopping List

Directions:

  1. Heat a skillet to medium heat, add onions, stir and cook until golden.
  2. Once onions are cooked, add sauerkraut and apple to skillet, cook for 5 minutes, stirring often.
  3. Add water, season with salt and pepper. Transfer skillet ingredients to a bowl.
  4. Preheat broiler. Set rack 4-inches from heat source.
  5. Place garlic in food processor. Pulse until finely chopped. Pour garlic into a small bowl, combine with butter.
  6. Butter one side of each slice of rye bread. Arrange bread on a baking sheet. Place baking sheet in oven.
  7. Broil they lightly toasted. Remove from oven.
  8. Evenly divide pickles and corned beef among each slice. Spread onion mixture and cheese on top. Broil until cheese is melted. Remove from oven.
  9. Place halves together to form sandwiches. Serve with mustard and enjoy!
Cooking Method: Broil, Pan-Fry
Course: Dinner

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