Corned Beef on Rye with Caramelized Onions and Sauerkraut

ingredients

• 3 cups thinly sliced onion
• 2 tablespoons vegetable oil
• 3/4 cup drained sauerkraut
• 1/2 Granny Smith apple, grated coarse
• 3 tablespoons water
• unsalted butter, softened, for buttering bread
  4 tablespoons whipped butter
  3 tablespoons hydrogenated fat
  3 tablespoons margarine
  2 1/4 tablespoons olive oil
• 8 large 0.5-inch thick slices rye bread
• 1 large garlic clove, halved
• 1 large dill pickle, sliced paper-thin
• 3/4 pound thinly sliced chilled cooked corned beef
• 1 cup coarsely grated Swiss cheese
• mustard as an accompaniment
• Corned beef:
• a 4-pound corned beef brisket

directions

To prepare onions and sandwich:

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 1 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.

To prepare the corned beef:

In a kettle combine beef with cold water to cover by 2 inches and bring water just to a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye and/or corned beef hash. Corned beef keeps, covered and chilled, 4 days.