Open-Face Corned Beef And Cheese Sandwiches With Pickled Onions - cooking recipe

Ingredients

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

Preparation

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