Makes 2 sandwiches
Make the marmalade ahed so you can whip these babies out in just a few minutes. Leftover marmalade is great on pork chops or roast beef.
Onion Marmalade
1 tbsp each butter and vegetable oil
2 medium red onions, thinly sliced
1 large garlic clove, minced
1/2 cup sugar
1/2 tsp salt
1 tsp freshly ground black pepper
1/2 cup each red-wine vinegar and dry but fruity red wine, such as a Zinfandel or Grenache
Sandwiches
4 slices extra-sour rye or caraway rye bread
2 tbsp softened unsalted butter
4 thin slices Montreal smoked beef
4 ounces coarsely shredded Swiss cheese
2 tbsp whole grain mustard
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. Cook, uncovered stirring occasionally, until most of the liquid has been absorbed and onions are soft and sticky, about 10 minutes. Let marmalade cool slightly.
Make sandwiches: Evenly spread one side of each bread slice with 1/2 tbsp butter. Spread unbuttered side of 2 slices with 1 1/2 tbsp marmalade each, then top with meat and cheese. Spread mustard on unbuttered side of remaining 2 bread slices and place each, buttered side up on meat and cheese-topped slices.
Heat a large nonstick frying pan over medium heat. Add sandwiches and cook, turning once, until golden brown on both sides and cheese is melted, about 5 minutes total.
Marmalade keeps up to 2 weeks, covered and chilled.
