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
½ tsp. each finely ground black pepper and white pepper
½ tsp. ground thyme
1 to 1 1/2 cups sour
1 lb. sauerkraut, drained
½ tsp. each caraway and
8 slices marble rye
Brown mustard 8 slices Swiss or Jarlsberg cheese
1 to 1 1/4 lbs. thinly
Deli pickles and fancy potato chips
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.
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.
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.