Grilled Reuben & Baked Sweet Potato Fries

This is a match made in heaven. Cheesy, meaty, saucy goodness paired with well seasoned baked sweet potatoes. YUM!

Here's what you'll need:

Rye or pumpernickel bread

Corned beef

Swiss cheese

Sauerkraut

Thousand island dressing

Butter

I start by putting a little (a lot) of butter in a frying pan on medium heat, then begin building an open-faced sandwich.... meat, sauerkraut, dressing, then cheese. In that order. The order is important for it not to fall out on you when you flip it.

This is the way I find it easiest to transfer it all to the frying pan without loosing all the goodies.

Then you can top it with the other piece of bread and some more butter for when you flip it... CAREFULLY.

And this work of art -------->

is what you will end up with.

Next up, baked sweet potatoes.

Preheat your oven to 450 degrees.

All you need is a sweet potato, a tiny bit of olive oil, and whatever seasonings you want to use.

I prefer to keep the skin on my potatoes, you get more of the nutrients that way, plus let's face it, it's easier. Make SURE you wash AND DRY them well though, or the olive oil won't stick.

Slice the potato into strips, and place in a large bowl. Drizzle with olive oil, just enough to make them glisten, you don't want them swimming in it, they'll turn out soggy, and nobody wants that.

Next sprinkle with your seasonings and give them a toss. My favorite seasoning for sweet potatoes is sea salt and fresh rosemary... but... since I didn't have any rosemary I went Maryland style. Salt, a pinch of sugar, a few pinches of Old Bay and some black pepper.

Lay them on a baking sheet lined with parchment paper, making sure they don't overlap or touch... again, they'll be soggy.

Bake for 15 minutes, turn once, and bake for 15 more minutes. Done.

I "recycle" my paper grocery bags for baked french fries. Just rip off a strip, wrap it in a cup shape, and fold up the end... Wha-lah! Instant french fry cup.

Enjoy!