Reubens + Homemade Potato Chips

Reubens + Homemade potato chips
Reubens + Homemade Potato Chips

Reubens are kind of the perfect sandwich. Toasty, buttery, meaty, tangy… they have it all. They are on of our favorites. I also love how quick they are to make. You can make these as from scratch as you want, or you can make them with all store bought ingredients and they are fantastic both ways or in between.

I didn’t have any homemade rye bread left, so I used Wegman’s rye which I really like. You can use corned beef or pastrami in these. There isn’t a huge difference in terms of taste when eating it. I used deli pastrami. You could used homemade corned beef in these and it would be extra yum.

I did make my own Russian dressing for these, because it is so easy and I had all the ingredients already. If you have some mayo, relish, ketchup and horseradish you can make it at home.

Making potato chips

I decided to make homemade chips with these because I wanted to try using this cool wing dust my friend Allison told me about on chips. It is meant for wings, but it is so yummy and I thought would make a great chip flavoring. You can check the different dust flavors out here. They are great on wings too. I used the garlic parm and the Nashville hot chicken flavors of dust on my chips. I used my trusty mandolin like this one for the chips because it cuts super thin potato pieces.

Homemade Potato Chips

Reubens + Homemade Potato Chips

Toasted pastrami and swiss sandwich with tangy sauce and sauerkraut
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Main Course, Sandwich
Servings 4 sandwiches


For the sauce:

  • 1 cup mayo
  • 2 tbsp sweet relish
  • 2 tsp lemon juice
  • 2 tsp horseradish cream
  • 4 tbsp ketchup

For the sandwiches:

  • 8 slices rye bread
  • 6-8 tbsp salted butter
  • 16 slices swiss cheese
  • 1 lb sliced corn beef or pastrami
  • 1 cup drained sauerkraut

For the chips:

  • 1-2 russet potatoes
  • oil for frying
  • salt or flavored seasonings


For the sauce:

  • Mix all ingredients in a bowl and taste. Adjust as needed and add salt/pepper to taste.

For the sandwiches:

  • Heat a skillet over medium. Melt a few tbsp of the butter and toast all the bread slices slightly on both sides. If your meat is cold, warm it before adding to the sandwiches.
  • Lay 4 slices of bread in the pan and top with cheese, meat, sauerkraut, and sauce. Top with another slice of swiss and then the bread. Cook the sandwiches, flipping occasionally and turning down the heat if needed, to melt the cheese and brown the bread.
  • Cut in half and serve.

For the chips:

  • Peel and thinly slice the potatoes using a mandolin or the slicer on a food processor. Place slices into a bowl of water so they don't brown while waiting to be fried.
  • Heat a deep pot of oil to 350. Drain and dry potato slices thoroughly. Fry in small batches until golden brown and drain on paper towels. Toss in a brown paper bag with whatever seasonings you want to add and shake until covered.
Keyword Lunch, Main Dish, Sandwich

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