Best 2 Corned Beef On Rye With Caramelized Onions And Sauerkraut Recipes

When the taste buds start craving a hearty and flavorful sandwich, the combination of corned beef on rye with caramelized onions and sauerkraut is sure to satisfy. The salty and savory flavors of the corned beef are perfectly complemented by the sweetness of the caramelized onions and the tanginess of the sauerkraut, while the rye bread adds a slightly crunchy texture. With its combination of bold flavors and textures, this classic sandwich is a delight to the senses and a true culinary treat.

Here are our top 2 tried and tested recipes!

CORNED BEEF 'N' SAUERKRAUT BAKE

Corned Beef 'n' Sauerkraut Bake image

I love Reuben sandwiches, so this recipe was a dream come true! We especially like it with my husband's homemade sauerkraut.-Susan Stahl, Duluth, Minnesota

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1-3/4 cups sauerkraut, rinsed and well drained
1/2 pound thinly sliced deli corned beef, julienned
2 cups shredded Swiss cheese
1/4 cup Thousand Island salad dressing
2 medium tomatoes, thinly sliced
6 tablespoons butter, divided
1 cup coarsely crushed seasoned rye crackers

Steps:

Preheat oven to 400°. In a greased 1-1/2 -qt. baking dish, layer half the sauerkraut, corned beef and cheese. Repeat layers. Drop salad dressing by teaspoonfuls over the cheese. Arrange tomato slices over the top; dot with 2 tablespoons butter., In a small saucepan, melt remaining butter. Stir in crumbs; sprinkle over top of casserole. Bake, uncovered, 30-35 minutes or until heated through.

Nutrition Facts : Calories 380 calories, Fat 27g fat (15g saturated fat), Cholesterol 91mg cholesterol, Sodium 1142mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 4g fiber), Protein 19g protein.

CORNED BEEF ON RYE WITH CARAMELIZED ONIONS AND SAUERKRAUT

Corned Beef on Rye with Caramelized Onions and Sauerkraut image

Categories Sandwich Onion Quick & Easy Brisket Spring Swiss Cheese Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 14

Ingredients

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

Steps:

To prepare onions and sandwich:
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.
Preheat broiler.
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.
Serve sandwiches with mustard.
To prepare the corned beef:
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.

Tips:

1. Choose the Right Corned Beef: Opt for a well-marbled brisket with a good amount of fat for maximum flavor and tenderness. 2. Proper Brining: Make sure to brine the corned beef according to the recipe's instructions. This process helps infuse flavor and moisture into the meat. 3. Slow and Steady Cooking: Simmer the corned beef gently over low heat to ensure even cooking and prevent the meat from becoming tough. 4. Use Quality Rye Bread: Select a hearty and flavorful rye bread for an authentic corned beef on rye experience. 5. Caramelize the Onions: Take your time to caramelize the onions slowly over medium heat until they are golden brown and sweet. This adds a delicious depth of flavor to the sandwich. 6. Drain the Sauerkraut: Rinse and drain the sauerkraut well to remove excess brine and acidity. This will help balance the flavors in the sandwich. 7. Assemble with Care: Layer the corned beef, caramelized onions, and sauerkraut carefully on the rye bread. Add a generous dollop of Russian dressing for an extra layer of flavor.

Conclusion:

The corned beef on rye sandwich is a classic deli delight that combines savory corned beef, tangy sauerkraut, and sweet caramelized onions on hearty rye bread. By following these tips and using high-quality ingredients, you can create a sandwich that is bursting with flavor and sure to satisfy your taste buds. Enjoy this iconic sandwich with a side of your favorite deli sides, such as potato salad, coleslaw, or pickle spears, for a complete and satisfying meal.

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