Open-faced Sandwich With Potato
95 min · Serves 4 · By TheMealDB Import
- High Protein
- Pork
- Dinner
- Lunch
- Sandwich
Pork
Adapted from denmark.dk
Ingredients
For 4 servings
- 500 gNew Potatoes
- 4 slicesBacon
- 4 tablespoonsMayonnaise
- 1 HandfulChives
- 8 slicesRye Bread
- 2 Red Onions
- ½ cupAll purpose flour
- 1¼ cupVegetable Oil
- 1 PinchSea Salt
Method
Prep 19 min · Cook 76 min
- 1Scrub 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.
- 2Fry bacon slices and transfer to a dish lined with paper towels.
- 3Peel the red onion and slice in thin rings.
- 4Transfer the flour to a bowl and toss the onions in the flour. Remove onions and shake off excess flour.
- 5Heat 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.
- 6Transfer as many onion rings to the saucepan as can fit in one layer. Do not add too many onion rings at once.
- 7Fry 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.
- 8Butter 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.