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
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.
Serve these babies up with a little Irish brew.