After baking a loaf of rye bread, what better way to put it to use than making corned beef sandwiches? This sandwich is similar to the Reuben but with a few notable differences. I decided to use sharp cheddar and caramelized onions instead of Swiss cheese and sauerkraut. Since corned beef pairs well with more bitter ingredients I used cider vinegar to caramelize the onions instead of something sweeter like brown sugar or honey. I also mixed some horseradish and Dijon mustard together which tasted great with the corned beef. All the flavors worked really well together and I can’t wait to make it again! I served the sandwich with a side of Irish coleslaw.
Corned Beef Sandwich On Rye with Cider Caramelized Onions
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2
Calories 450 kcal
Ingredients
- 6 oz corned beef thinly sliced
- 4 slices Rye Bread
- sharp cheddar cheese sliced
- 1 small yellow onion halved and thinly sliced
- 1 tsp horseradish
- 2 tbsp Dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp butter
- 1 batch Irish Coleslaw
Instructions
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In a saute pan, melt the butter and add the onions and apple cider vinegar. Cook on medium heat for about 7-10 minutes (add more vinegar if necessaruntil the onions are soft and brown.
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Meanwhile, mix together the horseradish and dijon.
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Spread the dijon mixture onto one slice of bread and put a layer of cheese on top.
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Add 3 ounces of corned beef onto each sandwich, then the caramelized onions on top.
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Grill on a panini/foreman grill or on a buttered saute pan until the cheese has melted and the bread is golden brown.
You had me at caramelized onions. I only have one other thing to say: I’d like to dive inside the computer screen and gobble up the entire thing, and ask for seconds please!
haha awesome! Let me know if you try out the recipe.