INGREDIENTS
1 large red apple, Fuji or other sweet variety, cored, sliced ¼-inch thick
4 slices rye bread
2 Tbsp. unsalted butter, melted
2 tsp. Russian or Thousand Island dressing
½ cup sauerkraut, drained
2 oz. freshly grated Gruyere cheese
PREPARATION
• Preheat the broiler. Line a baking sheet with aluminum foil. Place the apple slices on the baking sheet and broil them 6 inches from the heat until the apple is soft and browning on the edges, 3 to 4 minutes. Remove the apples from the heat and set aside.
• Replace the aluminum foil with a fresh sheet and arrange the bread slices on it. Brush the tops lightly with melted butter. Broil 6 inches from the heat until toasted, 1 minute. (Watch the bread carefully; it burns quickly.) Remove the bread from the heat.
• Place 2 pieces of bread toasted-side down on a plate. Spread 1 teaspoon dressing on the untoasted sides. Flip the remaining 2 slices of bread on the baking sheet. Arrange equal amounts of sauerkraut and apple on each, and top with cheese. Broil the open-faced sandwiches until the cheese is melted, 1 minute. Top each with a previously toasted bread slice. Serve hot.
This article appears in Readers’ Choice 2014.