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.

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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.

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