Open-Faced Potato Sandwich
Open-faced dark rye sandwiches topped with tender potatoes, bacon, mayonnaise, crisp fried onions, and chives.
- 50 min
- 650 kcal
- Sandwich
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Scrub the potatoes clean and place them in a small saucepan with water and 1 tablespoon of salt.
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Step 2:
Bring to a boil and simmer the potatoes for about 10 minutes.
10 min -
Step 3:
Turn off the heat and let the potatoes stand in the water for 5 minutes.
5 min -
Step 4:
Drain the potatoes and allow them to cool slightly.
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Step 5:
Check the potatoes for doneness; if they do not easily glide off a fork when speared and lifted from the water, cook them longer.
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Step 6:
Fry the bacon slices and transfer them to a dish lined with paper towels.
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Step 7:
Peel the red onions and slice them into thin rings.
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Step 8:
Transfer the flour to a bowl and toss the onion rings in the flour.
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Step 9:
Remove the onions and shake off the excess flour.
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Step 10:
Heat the oil in a saucepan over medium heat.
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Step 11:
Test the oil with a small piece of onion; if the oil bubbles around it, the oil is ready.
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Step 12:
Add enough onion rings to fit in one layer in the saucepan, without overcrowding.
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Step 13:
Fry the onions for a couple of minutes until golden brown.
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Step 14:
Transfer the onions to a dish lined with paper towels and sprinkle with salt.
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Step 15:
Repeat frying the onion rings until all of the onions are fried.
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Step 16:
Butter a slice of dark rye bread and arrange round potato slices on top, or use halved potatoes if they are very small.
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Step 17:
Top each open potato sandwich with mayonnaise, crispy fried onions, fried bacon, and sliced chives.
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