Categories: Sandwiches/Wraps

Ingredients

• Onion Dip Dressing:
• 2 tbsp olive oil
• 2 onions, finely chopped
• 2 garlic cloves, grated or finely chopped
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp each black pepper and white pepper
• 1/2 tsp ground thyme
• 1 to 1 1/2 cups Greek yogurt
• Sandwiches:
• 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
• 1 1/4 lbs. thinly sliced cooked turkey
• Deli pickles and fancy potato chips

Directions

1. In a large skillet, heat the oil over medium-low to medium. Add the onions, garlic, and sugar; season with the salt, black and white peppers, 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, 1-2 minutes. Remove from heat and stir in the Greek yogurt.

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 pan 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. Cook until the bread is golden and the cheese melts, about 2 minutes per side. Cut in half. Serve with the pickles and chips.

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