Open-faced Sandwich With Potato
If you are looking for a reliable pork recipe, this Open-faced Sandwich With Potato is one to keep: 9 ingredients, 8 simple steps, ready in roughly under an hour. A hot pan and a little patience give you the kind of colour and texture that makes this dish. Scroll down for the ingredients, the step-by-step method, and answers to the questions we get asked most about it.
- Level Medium
Ingredients
- 500 g New Potatoes
- 4 slice Bacon
- 4 tbsp Mayonnaise
- Handful Chives
- 8 slice Rye Bread
- 2 Sliced Red Onions
- ½ cup All purpose flour
- 1 ¼ cup Vegetable Oil
- Sea Salt
Method
- Scrub the potatoes clean and place in a small saucepan with water and 1 tablespoon of salt. Bring to a boil and simmer the potatoes for about 10 minutes. Turn off the heat and let the potatoes stand in the water for 5 minutes. Drain the potatoes and allow to cool slightly. Remember that potatoes come in various sizes, so the cooking time may vary – if they do not easily glide off of a fork when speared and lifted out of the water, they are not done yet.
- Fry bacon slices and transfer to a dish lined with paper towels.
- Peel the red onion and slice in thin rings.
- Transfer the flour to a bowl and toss the onions in the flour. Remove onions and shake off excess flour.
- Heat the oil in a saucepan over medium heat. You can test whether the oil is hot enough by adding a small piece of onion to the saucepan. If the oil bubbles around the onion, the oil is ready.
- Transfer as many onion rings to the saucepan as can fit in one layer. Do not add too many onion rings at once.
- Fry the onions for a couple of minutes until they are golden brown. Transfer onions to a dish lined with paper towels and sprinkle with salt. Repeat the process until all onions are fried.
- Butter a slice of dark rye bread and arrange round potato slices (or, if the potatoes are very small, halved potatoes) on top. Top your open potato sandwich with a good mayonnaise, crispy fried onions, fried bacon and sliced chives.
Tips for the best Open-faced Sandwich With Potato
- Do not crowd the pan. Cook in batches if needed so everything browns instead of steaming.
- Taste as you go. Seasoning at the end is fine, but adjusting halfway through gives a more balanced result.
- Read the whole method before you start and measure out the 9 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
Serving ideas
Serve hot with rice, potatoes or crusty bread, and something green on the side.
Storage
Best eaten fresh. Leftovers keep covered in the fridge for 2 days; reheat in a hot pan or oven rather than the microwave to bring the crispness back.
Frequently asked questions
Can I make Open-faced Sandwich With Potato ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
What can I substitute for new potatoes?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Open-faced Sandwich With Potato recipe medium to make?
It is rated medium: 9 ingredients and 8 steps. Follow the order and the tips above and it is very forgiving.
Recipe data via TheMealDB — source
0 comments