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The Liz Lemon Sandwich Inspired By 30 Rock Recipe (with Video)

American, Sandwich, Added sugar
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Discover our The Liz Lemon Sandwich Inspired By 30 Rock Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 2h | Cook 4h


Homemade Potato Chips
- 3 Russet potatoes, large, sliced
- 2 qts water
- 2 tbsp White vinegar
- Kosher salt
Homemade Bread
- 360 g all-purpose flour
- 185 g rye flour
- 45 g potato flour
- 28 g dried milk
- 1.5 tsp Onion powder
- 1 tbsp caraway seeds
- 2.25 tsp Kosher salt
- 2 tbsp Sugar
- 2 tsp Instant yeast
- 400 g water, room temperature
- 35 g Vegetable oil
- 1 tbsp rye flour
- 1 tbsp Cocoa powder
- 1 Egg
- 1 tbsp water
Russian Dressing
- 2 tbsp Onion, finely chopped
- 1 c Mayonnaise
- 0.25 c chili sauce
- 2 tsp horseradish
- dash Worcestershire sauce
- Hot sauce
- pinch Kosher salt
- shake Paprika
Homemade Coleslaw
- 2 c green cabbage
- 0.5 c Red cabbage, finely chopped
- 1 Carrot, peeled and finely shredded
- 1 dill pickle
- 0.333 c Mayonnaise
- 0.333 c Sour cream
- 1 tbsp pickle juice
- 1.5 tsp White wine vinegar
- shake horseradish
- 1 tbsp Sugar
- shake celery salt
- 2 tsp Black pepper, freshly ground
- Kosher salt
- Bread
- Swiss cheese
- Russian dressing
- coleslaw
- pastrami
- turkey
- potato chips
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Homemade Potato Chips Method
1. Start by shaving 3 large russet potatoes into thin slices using a mandoline on its thinnest setting directly into a cool water bath.
2. While the potatoes rinse under cool running water, bring 2 quarts of water to a boil spiked with 2 tablespoons of 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.
Homemade Bread Ingredients
1. Into the bowl of a stand mixer goes 360 grams of all-purpose flour, 185 grams of rye flour, 45 grams of potato flour, 28 grams of dried milk, 1 ½ teaspoon of onion powder, 1 tablespoon of caraway seeds, 2 ¼ teaspoons of kosher salt, 2 tablespoons of sugar, and 2 teaspoons of instant yeast. Whisk together.
2. Once fully incorporated, add in 400 grams of room temperature water and 35 grams of 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.
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).
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 1 egg beaten together with 1 tablespoon of water and then score the loaf with 3 deep cuts.
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 195-205°F.
13. Extract from the loaf pan and let cool on a wire rack for 3 hours before slicing.
Russian Dressing Method
1. Into a large bowl goes 2 tablespoons of finely chopped onion, 1 cup of mayo, ¼ cup of chili sauce, 2 teaspoons of horseradish, a dash of Worcestershire sauce, desired hot sauce, a pinch of salt, and a little shake of paprika.
2. Mix until thoroughly combined.
Homemade Coleslaw Method
1. Into a large bowl goes 2 cups of finely chopped green cabbage, ½ cup of finely chopped red cabbage, 1 peeled and finely shredded carrot, 1 finely chopped small dill pickle (about 2 Tbsp worth), ⅓ cup each of mayonnaise and sour cream, 1 tablespoon of pickle juice, 1-2 teaspoons of white wine vinegar, shake of horseradish, 1 tablespoon of sugar, shake of celery salt, and a few teaspoons of freshly ground black pepper. Season to taste with kosher salt.
2. Mix until thoroughly combined.
Assembly Method
1. Lightly spread mayonnaise on one side of each slice and toast in a frying pan.
2. Stack high with slices of pastrami on the bottom slice, 2 slices of 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).
3. Slice and enjoy.

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