New Yorker Onion Sandwich Recipes

This is from Graham Kerr, the man who said, "If you are out of salted nuts, the best appetiser is champagne!" This is from Volume 1 of his CBC Television Cookbooks. I also have Volume 3 and it was published in 1969, so this recipe is some kind of late 1960s cocktail party creation. Graham's recipe notes include: "At heart this is a dish that everyone enjoys except those with ulcers and those who have a romantic meeting with someone who isn't at the party." and, "Vodka based creations blend well." I use party rye-sized pumpernickel bread for the "brown bread rounds" he writes of; also, this recipe is for 2 people only so increase if you're serving a crowd (makes a great summer party treat) but don't make them too far ahead.

Provided by EdsGirlAngie

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 6

• Ingredients

Provided by Marian Burros

Categories     appetizer

Time 10m

Yield 56 sandwiches

Number Of Ingredients 5

• Ingredients

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 276 milligrams, Sugar 3 grams, TransFat 0 grams

James Beard took this recipe from his colleagues Irma and Bill Rhode over 60 years ago, but there's something delicate, fresh and unfussy about the sandwich even now. There isn't much to it, so each component really matters: Slice the onions thinly and evenly, season well, and be gentle so you don't squish the bread as you press each sandwich shut. Rolling the edge of the sandwich in chopped parsley (or a mix of parsley and other fresh herbs), gives it a retro styling touch, but it's crucial for flavor, too.

Provided by Tejal Rao

Categories     brunch, lunch, snack, finger foods, sandwiches, appetizer, main course

Time 20m

Yield 12 mini sandwiches

Number Of Ingredients 5

• Ingredients

Like many classic dishes, the Reuben sandwich has multiple origin stories: Some accounts trace its origins to the since-shuttered Reuben's delicatessen in New York City, where Arthur Reuben created a special for one of Charlie Chaplin's leading ladies in 1914, using ham, turkey, Swiss cheese and coleslaw on rye. Another origin story points to a customer, Reuben Kulakofsky, who was said to have ordered a corned beef and sauerkraut sandwich at Blackstone Hotel, in Omaha, where Bernard Schimmel obliged by rounding it out with Thousand Island dressing, Swiss cheese, rye bread and a hot grill. Today's Reuben sandwiches feature corned beef, sauerkraut, Swiss cheese and a healthy smear of Russian dressing between toasted, buttered rye. Homemade dressing has a brighter, fresher flavor than the bottled variety, and comes together in just a few turns of a whisk. To achieve the prized crispy crust and gooey cheese, keep the heat low enough to allow the buttered bread to toast while the cheese melts.

Provided by Kay Chun

Categories     dinner, easy, lunch, quick, weeknight, sandwiches, main course

Time 30m

Yield 4 sandwiches

Number Of Ingredients 11

• Ingredients

Nutrition Facts : @context http, Calories 254, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 18 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 7 grams, Sodium 704 milligrams, Sugar 4 grams, TransFat 0 grams

Make and share this Grilled New Yorker recipe from Food.com.

Provided by Cook4_6

Categories     Lunch/Snacks

Time 16m

Yield 2 serving(s)

Number Of Ingredients 6

• Ingredients

Nutrition Facts : Calories 340.9, Fat 13.2, SaturatedFat 5.4, Cholesterol 39.2, Sodium 1154.6, Carbohydrate 31.8, Fiber 4.2, Sugar 4.1, Protein 23.2

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 1 sandwich

Number Of Ingredients 4

• Ingredients

This is my DH's recipe he asked me to share it with you. A delicious sandwich for those who love onions.

Provided by Cookin In Texas

Categories     Lunch/Snacks

Time 3m

Yield 1 sandwich, 1 serving(s)

Number Of Ingredients 5

• Ingredients