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Ingredientes
- 3 c. Thinly sliced onion
- 2 Tbsp. Vegetable oil
- 3/4 c. Liquid removed sauerkraut
- 1/2 x Granny Smith apple, grated coarse
- 3 Tbsp. Water Unsalted butter, softened, for buttering bread
- 8 lrg 1/2-inch-thick slices rye bread
- 1 lrg Garlic clove, halved
- 1 lrg Dill pickle, sliced paper-thin
- 3/4 lb Thinly sliced chilled cooked corned beef, (about half a cooked 3 1/2-lb. corned beef, recipe follows)
- 1 c. Coarsely grated Swiss cheese Mustard as an accompaniment
Direcciones
- In a large heavy skillet cook onion in oil over moderate heat, stirring,
- till golden brown. Stir in sauerkraut and apple and cook, stirring, 5 min.
- Stir in water and salt and pepper to taste and transfer to a bowl. Mix keeps, covered and chilled, 1 week.
- Preheat broiler.
- Butter one side of bread slices. On a baking sheet set 4 inches from heat broil both side of bread till 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 mix and cheese and broil under broiler about 4 inches from heat till cheese is melted. Top sandwiches with remaining toasts, garlic side down, and halve.
- Serve sandwiches with mustard.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1042g | |
| Calories 1111 | |
| Calories from Fat 700 | 63% |
| Total Fat 78.17g | 98% |
| Saturated Fat 18.19g | 73% |
| Trans Fat 0.7g | |
| Cholesterol 182mg | 61% |
| Sodium 5999mg | 250% |
| Potassium 1846mg | 53% |
| Total Carbs 48.84g | 13% |
| Dietary Fiber 11.8g | 39% |
| Sugars 25.34g | 17% |
| Protein 54.85g | 88% |
