Grilled Pastrami, Swiss, And Sweet Onion Marmalade On Rye

By Sunset
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1 tablespoon butter

1 tablespoon vegetable oil

2 medium red onions, thinly sliced

1 large garlic clove, minced

1/2 cup sugar

1/2 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 cup red-wine vinegar

1/2 cup dry but fruity red wine, such as Zinfandel or Grenache

4 slices extra-sour rye or caraway rye bread

2 tablespoons softened unsalted butter

4 thin slices pastrami, uncured if available

4 ounces coarsely shredded Swiss cheese

2 tablespoons whole-grain mustard

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