Recipe: Grilled swiss chard reuben

Just because St. Patrick’s Day falls midweek doesn’t mean you can’t cook up something to celebrate, even if you have a busy schedule.

Instead of slow-cooking corned beef, pick up sliced corned beef and Swiss cheese from the deli and make these quick grilled Reuben sandwiches with Swiss chard, a pleasant change from the usual sauerkraut. The oven-fried potato chips, developed in The Times Test Kitchen, can be made in a snap if you have a mandoline or food processor.

End the meal with traditional Irish coffee or coffee with Baileys Irish Creme. Top either with a spoon of lightly whipped cream and drizzle a bit of creme de menthe on top for that touch of green.

MENU

Grilled Swiss Chard Reuben

Oven-Fried Herbed Potato Chips

Kosher Dill Pickle Wedges

Irish Coffee or Baileys Irish Creme and Coffee

Grilled Swiss Chard Reuben

Active Work Time: 15 minutes * Total Preparation Time: 20 minutes

1 pound Swiss chard leaves

1 tablespoon olive oil

2 tablespoons minced shallots

1 tablespoon lemon juice

Salt

1/4 cup mayonnaise

2 tablespoons cocktail chili sauce

4 slices rye bread

1/4 pound thinly sliced corned beef

3 ounces thinly sliced Swiss cheese

2 tablespoons butter, melted

* Remove ribs from chard leaves and cut leaves into 2-inch pieces.

* Heat olive oil in medium skillet over medium heat. When hot, add shallots and saute until tender, about 1 minute. Add chard and cook, stirring, until chard begins to wilt, about 1 minute. Cover, reduce heat to low and let chard steam gently about 10 minutes. Stir in lemon juice and salt to taste.

* Combine mayonnaise and chili sauce. Spread dressing on 1 side of each slice bread. Place half of corned beef on each of 2 slices bread. Add 1/4 of cheese and half of chard to each. Top each with remaining cheese and remaining slices of bread. Brush top slices of bread with half of melted butter. Place sandwiches buttered side down on preheated grill pan over medium heat and grill until browned, 4 to 5 minutes. Brush top of bread with remaining melted butter, turn and grill other side, about 4 more minutes.

2 servings. Each serving: 768 calories; 2108 mg sodium; 127 mg cholesterol; 49 grams fat; 49 grams carbohydrates; 37 grams protein; 2.08 grams fiber.

Oven-Fried Herbed Potato Chips

Active Work Time: 10 minutes * Total Preparation Time: 30 minutes

1 large baking potato

1 1/2 tablespoons oil

2 teaspoons minced mixed herbs, such as thyme, rosemary and parsley

1 clove garlic, minced

1/2 teaspoon salt

Freshly ground pepper

Nonstick cooking spray

* Scrub potato and slice very thin. Place in bowl with water to cover and set aside.

* Combine oil, herbs, garlic, salt and pepper to taste in large bowl. Drain potatoes and add to bowl. Toss to coat evenly.

* Spread potatoes in 1 layer on baking sheet sprayed with nonstick cooking spray. Bake at 450 degrees 10 minutes. Turn over and bake until golden and slightly crispy, about 10 minutes. Potatoes will get crisper as they cool.

2 servings. Each serving: 137 calories; 594 mg sodium; 0 cholesterol; 11 grams fat; 11 grams carbohydrates; 1 gram protein; 2.08 grams fiber.

GAME PLAN

30 minutes before: Preheat oven. Slice potatoes, toss with olive oil and herbs and arrange on baking sheet.

20 minutes before: Put potatoes in oven. Cut up chard. Mince shallots and garlic. Begin cooking shallots and chard.

15 minutes before: Make dressing for Reuben sandwiches. Melt butter. Begin assembling sandwiches up to point where chard is added. Preheat grill pan.

10 minutes before: Finish assembly of sandwiches and grill. Whip cream for coffee.

5 minutes before: Brew coffee.

Just before serving: Pour coffee and add Irish whiskey or Baileys Irish Creme, top with whipped cream and drizzle with Creme de Menthe if desired.

INGREDIENTS

Shopping List

1/4 pound thinly sliced corned beef

1 loaf rye bread

1 pound Swiss chard leaves

3 ounces thinly sliced Swiss cheese

1 bunch mixed herb bouquet

1 large baking potato

2 shallots

1/2 pint whipping cream

Staples

Butter

Cocktail chili sauce

Coffee

Garlic

Lemon

Mayonnaise

Olive oil

Vegetable oil

Pepper

Dill pickles

Salt

Nonstick cooking spray

Irish whiskey or Baileys Irish Creme

Cook’s Tip: Using a mandoline to slice the potato makes the job easy and fast and ensures that all the slices are the same thickness so they cook evenly.