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Entree
American
4 servings
15 minutes
25 minutes
Serve these babies up with a little Irish brew!
1 pound Melissa's Baby 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
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.
