Potato sandwiches

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 12 servings
Calories 259, total fat 19 G., saturated fats 8 G., proteins 9 G., carbohydrates 15 G., fiber 1 G., cholesterol 37 mg, sodium 323 mg, sugar 1 G.

These sandwiches aren't made with bread or a bun, but with baked potatoes! You'll need large potatoes, preferably without eyes. Microwave the potatoes, then flatten them and cut them in half sideways, creating two "bun" halves. Layer cheese, fried bacon, and blanched broccoli between them and fry the sandwiches in a skillet. The crispy fried potato skins give these potato sandwiches a special flavor. They're delicious and filling.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 medium Russet Burbank potatoes
2 cups small broccoli florets
6 slices of bacon
1 cup sour cream
0.5 cup chopped fresh chives
1 teaspoon white wine vinegar
4 slices of Muenster
4 slices of Jarlsberg cheese
3 tablespoons of vegetable oil
Hot sauce, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: potato, broccoli cabbage, Munster cheese, Jarlsberg cheese, wine vinegar, sour cream, bacon

Cooking the dish according to the recipe:

Pierce the potatoes with a fork. Place them on a microwave-safe plate and microwave until tender, about 15 minutes. Let them cool for 10 minutes, then gently flatten the potatoes with your hand to a thickness of about 2 cm. Cut each potato in half horizontally to create two slices of "bread." Season the cut sides with salt and black pepper.
Meanwhile, bring a medium saucepan of salted water to a boil. Add the broccoli and cook until bright green and tender, about 2 minutes. Drain and rinse with cold water to stop the cooking, then transfer to a paper towel-lined plate to drain.

In a large nonstick skillet over medium-high heat, cook the bacon, turning occasionally, until crisp, about 7 minutes. Transfer to paper towels to drain excess grease; break each slice of fried bacon in half.
Prepare sour cream with green onions:

Combine sour cream, chives, vinegar, and 1/4 teaspoon salt in a food processor and process until smooth and pale green, about 1 minute. Transfer to a small bowl.
Assemble the sandwiches:

Layer the Muenster, bacon, broccoli, and Jarlsberg on 4 potato halves, then top with the remaining potato halves. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the potato sandwiches and press them down with a heavy skillet.
Fry until golden brown and crispy, and the cheese is melted inside, 3-4 minutes per side. Season with salt and black pepper. Cut the sandwiches in half and serve with sour cream and hot sauce.