Grilled Pastrami, Swiss, and Sweet Onion Marmalade on Rye

Grilled Pastrami, Swiss, and Sweet Onion Marmalade on Rye
Photo by Annabelle Breakey

Ingredients

  • 4 slices extra-sour rye or caraway rye bread
  • ½ teaspoon salt
  • ½ cup sugar
  • 1 large garlic clove, minced
  • 2 tablespoons softened unsalted butter
  • 2 tablespoons whole-grain mustard
  • 2 medium red onions, thinly sliced
  • + 9 more ingredients
    • ½ cup dry but fruity red wine, such as Zinfandel or Grenache
    • ½ cup red-wine vinegar
    • 4 ounces coarsely shredded Swiss cheese
    • 1 teaspoon freshly ground black pepper
    • Onion Marmalade
    • 4 thin slices pastrami, uncured if available
    • 1 tablespoon butter
    • Sandwiches
    • 1 tablespoon vegetable oil

1. Make marmalade: Melt butter with oil in a large heavy frying pan over medium-high heat. Add onions, garlic, sugar, salt, and pepper, stirring well to combine. Reduce heat to medium and cook, stirring occasionally, until onions have softened and browned, about 20 minutes. Add vinegar and wine. ...

View full recipe at My Recipes

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