THE LIZ LEMON INSPIRED BY 30 ROCK

For the Homemade Potato Chips

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

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

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

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

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

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.

For the Homemade Bread

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.

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.

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.

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.

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).

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

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.

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

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.

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

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

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.

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

For the Russian Dressing

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.

Mix until thoroughly combined.

For the Homemade Coleslaw

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.

Mix until thoroughly combined.

For the Assembly

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

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).

Slice and enjoy.