Luck of the Rye-rish
R
Rye
Luck of the Rye-rish
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50 Minutes
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4 Servings
-
50 Minutes
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4 Servings
Ingredients
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8 slices of Oroweat Jewish Rye bread
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¾ lb corned beef
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8 slices fontina cheese
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Whole grain mustard
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2 white onions, sliced
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½ stick salted butter
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Salt to taste
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½ head of cabbage, chopped
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½ cup shredded carrots
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¼ cup mayonnaise
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1 tsp white vinegar
Directions
- Bring a large skillet to medium-high heat and melt 1 tbsp of butter.
- Add the sliced onions and salt, cooking for 10 minutes.
- Lower heat to medium-low and continue cooking onions, adding more butter as needed and stirring occasionally.
- Cook onions for another 10-15 minutes until onions are a rich brown color and set aside.
- Mix cabbage, carrots, mayo, and vinegar in a bowl and set side.
- Heat oven to broil.
- Spread 4 slices of Jewish Rye with whole grain mustard.
- Divide corned beef among the 4 slices and top each with 2 slices of fontina cheese.
- Place slices with toppings on a baking sheet and broil in oven until cheese is melted, about 2-3 minutes.
- Remove from oven and add caramelized onions, coleslaw, and top with remaining slices of bread.
- Enjoy!
