Reubens + Homemade Potato Chips
Toasted pastrami and swiss sandwich with tangy sauce and sauerkraut
Ingredients
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
Instructions
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.