Open-Face Corned Beef And Cheese Sandwiches With Pickled Onions

• 1/2 onion, sliced paper thin
• 2 tablespoons cider vinegar
• 2 tablespoons water
• 2 tablespoons sugar
• 1 pinch crushed red pepper flakes
• 4 slices irish soda bread or 4 slices French bread
• mayonnaise
• spicy mustard (I used Dijon)
• 6 ounces thinly sliced lean corned beef
• 4 ounces sage derby cheese, sliced thin

1. Combine onion, vinegar, water, sugar and red pepper flakes in a small bowl; cover and refrigerate until needed.
2. Heat broiler; drain onions.
3. Spread thin layers of mayonnaise and mustard on bread slices; top with a portion of drained onions; top with corned beef and cheese.
4. Broil 6-8 inches from heat until sandwiches are heated through and cheese is melted, about 3 minutes.

onion, cider vinegar, water, sugar, red pepper, irish soda bread, mayonnaise, beef, cheese

Taken from www.food.com/recipe/open-face-corned-beef-and-cheese-sandwiches-with-pickled-onions-94295 (may not work)