With Swiss Cheese, Sauerkraut, and Housemade Potato Chips
Prep & Cook Time:25-35 min.
Cook Within:6 days
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
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.
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.
You Will Need
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
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).
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.
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.
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.
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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