Mini Reuben Sandwiches
By Chef Tom Fraker


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.