St. Patrick’s Beefy Reuben Sandwich Recipe - Home Chef (2024)

Preheat the oven to 375 degree and prepare a baking sheet with foil or use a nonsticking baking sheet. Let butter come to room temperature. Rinse and scrub potato, and then slice into very thin rounds (if you have a mandoline, use it to make extra-thin chips).

In a mixing bowl, combine the potato slices, 2 tsp. olive oil, and a pinch of seasoning salt to taste. Coat chips thoroughly and arrange chips without overlapping on the prepared baking sheet. Place on middle rack of the oven to bake for 25-30 minutes, or until browned and crisp. Remove from oven, finish with remaining seasoning salt if desired, and allow to cool for 5 minutes so chips get crispy. Sprinkle with salt and pepper to taste.

Place the corned beef slices in aluminum foil, as pictured. Sprinkle beef with a bit of water (no more than 1 Tbsp.).Seal the foil to create a pouch for the beef. Place in the oven 10-12 minutes before the chips are done cooking and allow to steam until meat is warm and tender throughout. Remove foil pouch from oven and open to allow steam to escape before assembling sandwich.

Spread Thousand Island Dressing on 2 of the 4 bread slices. Then layer the slices that have dressing with corned beef, sauerkraut, and Swiss cheese. Top sandwiches with remaining bread slices and lightly brush the outer parts of the bread with the softened butter. Using two heavy skillets, warm one over medium heat. Place the assembled sandwiches in the warmed pan and place the other skillet atop the sandwiches to provide weight as the sandwiches cook. Cook the first sides for 7 minutes or until golden brown. Flip the sandwiches (holding them so they don't fall apart) and repeat on the other sides until bread is toasted and cheese is melted.

On a cutting board, cut the sandwiches in half on a diagonal. Place two sandwich halves on a plate. Using a toothpick, spear some pickle slices through the halves to keep the sandwich together.Arrange chips on the side.