2 (1/2-inch) slices rye bread
1/4 teaspoon Russian dressing
1/4 teaspoon sauerkraut
2 (1/2-inch) slices corned beef
1 tiny potato
Oil, for frying
1 tiny pickle
Spread Russian dressing on bread and top with cheese, sauerkraut and corned beef.
Heat butter in pan and grill sandwich until golden brown on both sides.
To make chips: Slice the potato very thinly. Heat oil in small pot. Add chips and fry until golden brown. Serve sandwich with chips and a pickle.