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
(makes 2 sandwiches)
- 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
- 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 necessary) until the onions are soft and brown.
- Meanwhile, mix together the horseradish and dijon.
- Spread the dijon mixture onto one slice of bread and put a layer of cheese on top.
- Add 3 ounces of corned beef onto each sandwich, then the caramelized onions on top.
- Grill on a panini/foreman grill or on a buttered saute pan until the cheese has melted and the bread is golden brown.