with sweet potato fries / snap peas
This sandwich was originally featured in a meal plan after several members requested it and was last featured in 2019. The tangy flavor of sauerkraut is balanced by the sweetness of homemade Thousand Island Dressing.
Smarts: Make a double batch of Thousand Island Dressing tonight and reserve half to dress Wednesday's salad.
- Garlic - 1 clove , chopped
- Mayonnaise - 1/3 cup
- Ketchup - 1 1/2 Tbsp
- Sweet pickle relish - 2 tsp
- Lemon juice - 1/2 tsp
- Paprika - 1/4 tsp
- Snap peas - 10 oz (sub snow peas)
- Sweet potato fries, frozen - 16 oz
- Sauerkraut - 1 cup , drained
- Butter - 4 Tbsp
- Bread, rye - 8 slices (sub any sandwich bread)
- Cheese, Swiss - 4 slices
- Corned beef, deli-sliced - 8 oz
Make dressing - (Double if making Wednesday's meal.) (If prepping right before cooking, get oven heating according to directions on package for frozen sweet potato fries.) Chop garlic. Combine garlic, mayonnaise, ketchup, pickle relish, lemon juice, and paprika. Season with some salt and pepper. (Can be done up to 5 days ahead)
Snap peas - You can serve the peas raw or lightly steamed. To steam them, place them in a microwave-safe bowl with 1 Tbsp / 15 mL of water. Cover with a paper towel and microwave on high until snap peas are bright green but still have some crunch, 1 to 2 minutes. (Can be done 1 day ahead)
Sauerkraut - Drain sauerkraut. Rinse with cool water first for a milder flavor.
Bake sweet potato fries according to package directions.
While sweet potato fries bake, assemble sandwiches. Butter one side of each piece of bread. Lay out bread buttered-side down. Layer with cheese, sauerkraut, corned beef, and dressing (remember to reserve half if doubled for Wednesday). Top with bread buttered-side up. Continue until all sandwiches are made.
Heat a griddle, grill pan or skillet over medium heat. Place sandwiches butter-side down onto heated surface (as many as can fit) and press down throughout the grilling process with a spatula. Flip once the first side is golden, ~ 3 to 4 minutes. Continue cooking on the other side until golden and the cheese is melted.
Serve sandwiches with sweet potato fries and snap peas on the side. Use any remaining dressing for tonight’s meal as dip for the fries and peas. Enjoy!