Ingredients

Makes 4 sandwiches

　　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

　　8 large 1/2-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 (about half a cooked 3 1/2-pound corned beef; recipe follows)

　　1 cup coarsely grated Swiss cheese

　　mustard as an accompaniment

　　

Corned beef:

a 3-to 4-pound corned beef brisket

　　

To prepare onions and sandwich:

Step 1

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.

　　

Step 2

Preheat broiler.

　　

Step 3

Butter one 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.

　　

Step 4

Serve sandwiches with mustard.

　　

To prepare the corned beef:

Step 5

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.