POTATO AND BACON OPEN-FACE SANDWICHES
It may seem strange to many who live outside of Scandinavian to make a sandwich with cold potatoes. I know I certainly thought it was astonishing the first time I saw a friend eat her potato sandwich at work. I assumed she was very poor and had nothing else to eat. How wrong could I be. Now I know that open-face sandwiches with potatoes are so wonderful and people eat them all the time. You can even order them at resaturants. The classic potato sandwich is just with a little mayonnaise and freshly cut chives. Left-over potatoes are prefect. Be sure and take them out of the refrigerator a few hours before making them. Do not use old baked potatoes, the smaller the better. When I fry bacon for breakfast, I always save some for my lunch. Here is a great, inexpensisve sandwich you can serve for yourself, but also for guests.
Potato, bacon and tomato open-face sandwich
makes 4 sandwiches
4 small, cooked potatoes, (fingerling or new baby potatoes), 4 slices of buttered dark rye bread, a handfull salad leaves, 2 oz. mayonnaise, 8 slices of bacon, fried and crumbled , 1 tomato, cut into 8-12 wedges,
To assemble, peel potatoes if they are not already peeled and slice them in thin slices. Place slices on buttered bread covered with salad leaves. Place a spoonful of mayonnaise on top of thep otatoes, sprinkle crumbled bacon on top of the mayonnaise and garnish with tomato wedges.