Corned Beef, Red Onions And Swiss Cheese Recipe

Make pickling liquid

If using pickled red onions, combine apple cider vinegar, water, sugar and salt in a small saucepan and bring just to a simmer, stirring until sugar and salt dissolve.

Place thinly sliced red onion in a heatproof jar or bowl and pour the hot pickling liquid over the onions. Press down so onions are submerged, let cool to room temperature (about 20 minutes) then refrigerate. Use after 20–30 minutes for a quick bright onion, or chill longer for more mellow flavor.

Preheat a skillet or griddle over medium-low to medium heat. While it heats, spread butter evenly on one side of each slice of rye bread (all 8 slices).

On the unbuttered side of four bread slices, spread about 3/4 tsp Dijon mustard each (total of ~3 tbs over 4 sandwiches).

Layer 3 oz (about 85 g) of thinly sliced corned beef on top of the mustard on each of the four prepared bread slices.

Top the corned beef with 2 slices of Swiss cheese per sandwich, arranging to cover the beef for even melting.

If using fresh red onion (not pickled), place 3–4 thin rings of red onion on top of the cheese for each sandwich. If using quick pickled onions, drain lightly and add a similar amount per sandwich.

Close each sandwich with the remaining buttered bread slice, buttered side facing out.

Place sandwiches in the preheated skillet (work in batches if necessary). Cook 3–4 minutes per side, pressing gently with a spatula or with a heavy pan, until bread is golden brown and cheese is melted. If cheese is slow to melt, reduce heat to low and cover skillet for 1–2 minutes to encourage melting without burning bread.

Remove sandwiches from skillet and let rest 1 minute. Slice each sandwich in half on the diagonal and serve immediately.