Meal Kit

St. Patrick's Beefy Reuben Sandwich

With Swiss Cheese, Sauerkraut, and Housemade Potato Chips

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 6 days

Contains: Milk, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Celebrate the Luck o' the Irish with this meaty sandwich that beats the deli version any day. Juicy corned beef, creamy Swiss cheese, delectable dressing, and traditional sauerkraut are nestled between toasted rye bread and served with crispy sea-salted chips for a sandwich experience that will put your green beer-drinking buddies to shame. Pair it with a Guinness and feel the Irish pride rush over you.

In Your Box (serves 2)

  • 1 Russet Potatoes
  • 4 oz. Sauerkraut
  • Info
    3 fl. oz. Thousand Island Dressing
  • Info
    3 oz. Swiss Cheese Slices
  • Info
    0.9 oz. Butter
  • 6 Dill Pickle Slices
  • 1 tsp. Seasoning Salt
  • Info
    4 Rye Bread Slices
Contains: FD&C Blue No. 1 and FD&C Yellow No. 5
Food intolerance information

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 2 Medium Pans

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    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).

  2. 2

    Bake the 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.

  3. 3

    Warm the Corned Beef

    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.

  4. 4

    Assemble the 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.

  5. 5

    Plate the Dish

    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.

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