Recipe by Rachael Ray
- Makes 4 sandwiches and 1 1/2 to 2 cups of dipServings
Onion Dip Dressing
- 2 tbsp. olive oil
- 2 onions, finely chopped
- 2 cloves garlic, grated or finely chopped
- 1 tsp. (1/3 palmful) super fine sugar (not confectioners’)
- 1 tsp. (1/3 palmful) salt
- About 1/2 tsp. each finely ground black pepper and white pepper
- About 1/2 tsp. ground thyme
- About 1 to 1 1/2 cups sour cream or Greek yogurt, depending on how thick you prefer your dip
- 1 lb. sauerkraut, drained
- 1/2 tsp. each caraway and cumin seeds
- Softened butter
- 8 slices marble rye
- Brown mustard 8 slices Swiss or Jarlsberg cheese
- About 1 to 1 1/4 lbs. thinly sliced cooked turkey
- Deli pickles and fancy potato chips
1. In a large skillet, heat the oil, two turns of the pan, over medium-low to medium. Add the onions, garlic, and sugar; season with the salt, black pepper, white pepper, and thyme. Cook, stirring occasionally, until the onions are caramel in color, about 20 minutes. Stir in 1/4 cup water and stir to evaporate, 1 to 2 minutes. Remove from heat and stir in the sour cream.
2. Meanwhile, for the sandwiches, in a small pot, warm the sauerkraut and the caraway and cumin seeds over low heat just until heated through, about 5 minutes.
3. After the onions have cooked for about 15 minutes, heat a griddle or grill over medium. Lightly butter one side of each bread 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 the pickles and chips.