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THE LIZ LEMON INSPIRED BY 30 ROCK

cook:

1 h

Picture for The Liz Lemon inspired by 30 Rock

3,427,698 views  This week, we conclude our (unintentional) sandwich trilogy with Liz Lemon’s innovative take on a classic Reuben, particularly her inspired inclusion of potato chips as a condiment. Grab your night cheese and get ready for a visit from MeatCat - can’t think of any other 30 Rock references? That’s a dealbreaker.

4 servings

US

original

metric

INGREDIENTS

For the Homemade Potato Chips

3 large russet potatoes, sliced

2 qts water

2 tbsp white vinegar

Kosher salt

For the Homemade Bread

360 g all purpose flour

185 g rye flour

45 g potato flour

28 g dried milk

1 ½ tsp onion powder

1 tbsp caraway seeds

2 ¼ tsp kosher salt

2 tbsp sugar

2 tsp instant yeast

400 g water, room temperature

35 g vegetable oil

1 tbsp rye flour (separate)

1 tbsp cocoa powder

1 egg

1 tbsp water

For the Russian Dressing

2 tbsp onion, finely chopped

1 cup mayonnaise

¼ cup chili sauce

2 tsp horseradish

Worcestershire sauce

Hot sauce

pinch Kosher salt

shake paprika

For the Homemade Coleslaw

2 cups green cabbage, finely chopped

½ cup red cabbage, finely chopped

1 carrot, peeled and finely shredded

1 small dill pickle, finely chopped

⅓ cup mayonnaise

⅓ cup sour cream

1 tbsp pickle juice

1 ½ tsp white wine vinegar

shake of horseradish

1 tbsp of sugar

shake celery salt

2 tsp freshly ground black pepper

Kosher salt

For the Assembly

Swiss cheese

Pastrami

Turkey

DIRECTIONS

1.

For the Homemade Potato Chips

1.

Start by shaving russet potatoes into thin slices using a mandoline on its thinnest setting directly into a cool water bath.

3 large russet potatoes, sliced

2.

While the potatoes rinse under cool running water, bring water to a boil spike with white vinegar.

2 qts water

2 tbsp white vinegar

3.

Place the potatoes into the pot and par-cook them for 3 minutes.

4.

Spread the potatoes out onto paper towels to let cool. Let dry for 10 minutes.

5.

After drying, place into a 325°F vegetable oil frying for 5-8 minutes during which time each slice needs to be flipped constantly.

6.

Fry until just shy of done before placing the potatoes onto a paper towel-lined rimmed baking sheet and sprinkling immediately with kosher salt. Rinse and repeat with the remaining potato slices.

Kosher salt

7.

For the Homemade Bread

1.

Into the bowl of a stand mixer goes all-purpose flour, rye flour, potato flour, dried milk, teaspoon of onion powder, caraway seeds, kosher salt, sugar, and instant yeast. Whisk together.

360 g all purpose flour

185 g rye flour

45 g potato flour

28 g dried milk

1 ½ tsp onion powder

1 tbsp caraway seeds

2 ¼ tsp kosher salt

2 tbsp sugar

2 tsp instant yeast

2.

Once fully incorporated, add in room temperature water and vegetable oil. Fix a dough to the stand mixer and knead on medium-low speed for 5-8 minutes. Scrape down the hook as it kneads if the dough starts to climb it.

400 g water, room temperature

35 g vegetable oil

3.

Turn out onto a lightly floured work surface and knead by hand for about 1 minute and form into a taut ball before dropping into a well-oiled bowl. Cover with plastic wrap and rise at room temperature for 90 minutes.

4.

Once doubled in size, turn out onto an un-floured work surface and divide in half. Wrap one of the halves in plastic wrap and set aside.

5.

Place the other half into the bowl of the stand mixer, mix it with 1 tablespoon each of rye flour and cocoa powder (mixed together separately in a small bowl).

1 tbsp cocoa powder

1 tbsp rye flour (separate)

6.

Knead for about 3 minutes on medium-low speed and scraping down the dough hook so everything is evenly mixed.

7.

On a generously floured work surface, roll out the lighter dough into a rectangle long enough to fit into whatever loaf pan is being used. Once achieved, repeat with the cocoa dough.

8.

Lay the cocoa dough on top of the lighter dough and roll into a tight, air sealed, loaf.

9.

Place seam side down into a well-oiled loaf pan. Let proof under a loosely tinted sheet of oiled plastic wrap. Let rest for 90 minutes or until double in size.

10.

During the last 30 minutes of proofing, preheat the oven to 400°F.

11.

Brush down the loaf with egg beaten together with water and then score the loaf with 3 deep cuts.

1 egg

1 tbsp water

12.

Loosely tent the pan with aluminum foil and place in the oven for 15 minutes at 400°F before dropping the temperature to 350°F and baking for an additional 20 minutes. Uncover and bake for a final 5 minutes. Internal temperature should be 195°F-205°F.

13.

Extract from the loaf pan and let cool on a wire rack for 3 hours before slicing.

14.

For the Russian Dressing

1.

Into a large bowl goes finely chopped onion, 1 cup of mayo, chili sauce, horseradish, a dash of Worcestershire sauce, desired hot sauce, a pinch of salt, and a little shake of paprika.

2 tbsp onion, finely chopped

1 cup mayonnaise

¼ cup chili sauce

Hot sauce

pinch Kosher salt

shake paprika

2 tsp horseradish

Worcestershire sauce

2.

Mix until thoroughly combined.

3.

For the Homemade Coleslaw

1.

Into a large bowl goes finely chopped green cabbage, finely chopped red cabbage, peeled and finely shredded carrot, finely chopped small dill pickle, mayonnaise, sour cream, pickle juice, white wine vinegar, shake of horseradish, sugar, shake of celery salt, and a few teaspoons of freshly ground black pepper. Season to taste with kosher salt.

2 cups green cabbage, finely chopped

½ cup red cabbage, finely chopped

1 carrot, peeled and finely shredded

1 small dill pickle, finely chopped

⅓ cup mayonnaise

⅓ cup sour cream

1 tbsp pickle juice

1 ½ tsp white wine vinegar

shake of horseradish

1 tbsp of sugar

shake celery salt

2 tsp freshly ground black pepper

Kosher salt

2.

Mix until thoroughly combined.

3.

For the Assembly

1.

Lightly spread mayonnaise on one side of each slice and toasting in a frying pan.

mayonnaise

For the Homemade Bread

2.

Stack high with slices of pastrami on the bottom slice, swiss on the top slice, coleslaw in the middle (on top of the pastrami), slices of turkey, a generous dollop of Russian dressing on the swiss cheese, and topping it all off with the homemade potatoes chips (better enjoyed in the middle of the sandwich).

2 slices Swiss cheese

For the Homemade Coleslaw

Pastrami

Turkey

For the Russian Dressing

For the Homemade Potato Chips

3.

Slice and enjoy.

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