Main course
Open-faced Sandwich With Potato
This open-faced sandwich loads rye bread with tender potatoes, crisp bacon, and a generous pile of fried red onions. The onions are lightly floured and fried until golden, adding a savory crunch that contrasts with the creamy mayonnaise and soft potatoes. It's a simple assembly once the components are ready, making for a satisfying meal.
Method
6 steps · 46 min total
- 01
Cook the Potatoes
Scrub the potatoes clean and place them in a small saucepan with water and 1 tablespoon of salt. Bring to a boil, then simmer the potatoes for about 10 minutes. Turn off the heat and let them stand in the water for another 5 minutes. Drain the potatoes and allow them to cool slightly. Potato sizes vary, so check for doneness: if they don't easily glide off a fork when speared and lifted, they need a bit more time. - 02
Fry the Bacon
Fry the bacon slices until crisp, then transfer them to a dish lined with paper towels to drain any excess fat.
