- Rating:
- Servings:
- 8-10
- Difficulty:
- Easy
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 pound Melissa's Dutch Yellow® Potatoes -- cut in half
- 2 Tablespoons Extra Virgin Olive Oil
- to taste Kosher Salt and Freshly Ground Pepper
- 8 slices Rye Bread -- cut into "two-bite size" pieces
- 6 slices Cooked Corned Beef -- cut into "two-bite size" pieces
- 8 slices Swiss Cheese -- cut into "two-bite size" pieces
- as needed Melissa's Cream Style Horseradish
- as needed Thousand Island Dressing
- Toothpicks
Directions
Preheat the oven to 425ºF.
In a bowl, combine the potatoes, olive oil and salt and pepper. Mix until the potatoes are well coated. Place them on a baking sheet and roast until fork tender, about 10-15 minutes.
On another baking sheet, place half of the bread in a single layer. Top the bread with the corned beef and then the cheese and place under a hot broiler. Cook until the cheese starts to melt. Remove from the broiler and begin building the sandwiches. Place a little horseradish on each one. Spread some Thousand Island dressing on the rest of the bread and top each sandwich. Place a potato half on each, secure them with a toothpick and serve.
Notes:
Serve these babies up with a little Irish brew.
