Ingredients
The following ingredients have 4 Servings
- 2 tbsp. olive oil
- 2 onions
- finely chopped
- 2 cloves garlic
- grated on finely chopped
- 1 tsp. (1/3 palmful) superfine sugar (not confectioners’)
- 1 tsp. (1/3 palmful) salt
- About ½ tsp. each finely ground black pepper and white pepper
- About ½ tsp. ground thyme
- 1 lb. sauerkraut
- drained
- About 1 to 1 ½ cups sour cream or Greek yogurt
- depending on how thick you prefer your dip
- ½ tsp. each caraway and cumin seeds
- Softened butter
- 8 slices marble rye
- Brown mustard
- 8 slices Swiss or Jarlsberg cheese
- About 1 to 1 ¼ lbs. thinly sliced cooked turkey
- Deli pickles and fancy potato chips
- for serving
Instruction
- In a large skillet, heat the oil, over medium-low to medium
- Add the onions, garlic, and sugar; seasoned with the salt, black pepper, white pepper, and thyme
- Cook, stirring occasionally, until the onions are caramel in color, about 20 minutes
- Stir in ¼ cup water and stir to evaporate, 1 to 2 minutes
- Remove heat and stir in the sour cream
- Meanwhile, for the sandwiches, in a small pot, warm the sauerkraut and the caraway and cumin seeds over low heat until just heated through, about 5 minutes
- After the onions have cooked for about 15 minutes, heat griddle or grill over medium
- Lightly butter one side of each break slice and build sandwiches by layering the mustard, half of the cheese, a little sauerkraut, the turkey, onion dip, and then the remaining cheese between the bread slices (buttered sides out)
- Cook until the bread is golden and the cheese melts, about 2 minutes per side
- Cut in half
- Serve with pickles and chips
- From Rachael Ray Every Day
