New York Reuben with Oven-Baked Sweet Potato Fries

This is a fun combination and fresh option on a dinner list that may be in need of some new ideas. The flavor on this Reuben is as good as others I've ordered in restaurants, and the sweet potato fries are a real treat that is friendly not only to the palate, but also to the body.

New York Reuben:

*The typical Reuben is loaded with corned beef, but in order to create the deli favorite from the Big Apple, I used turkey pastrami.

8 slices rye bread (I used Slovak bread--much more moist than the average rye)
4 tsp course grain prepared mustard (spicy works well)
1 lb turkey pastrami
1/2 lb swiss cheese
8 oz sauerkraut, drained
1/2 cup Russian dressing
1/2 Tbsp butter

On a work surface, place 4 slices of rye bread and spread each with 1 teaspoon mustard. Layer each bread slice with 1/4 pound pastrami, then pile on the swiss cheese and sauerkraut. Spread Russian dressing on the remaining 4 slices and place dressing-side down on top of sauerkraut.

In a large nonstick skillet, melt butter over medium-high heat. When butter begins to sizzle, place sandwiches in the pan and toast until golden brown.--about 3 to 5 minutes on each side. Serve immediately.

Oven-Baked Sweet Potato Fries:

2 large sweet potatoes
1/2 tsp cumin
1/2 tsp salt (or more, to taste)
1/4 tsp ground red pepper
1 Tbsp cooking oil

Preheat oven to 400 degrees. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine wedges, oil, and spices. Toss until potatoes are evenly coated.

Arrange wedges on a baking sheet in a single layer. Bake until edges are crisp and potatoes are cooked through--about 30 minutes. For a crispier finish, place potatoes under the broiler before serving.

Enjoy!