I love potatoes and I love bread. This sandwich brings out the best in both of them. Half a ciabatta roll, toasted (for the ‘crunch’) and with a light spread of tarragon mustard. Add potato, pumpkin seeds, tomatoes and a few more things you can read about below, and you got yourself a treat for lunch. Yes, it’s as good as it looks!
I made this after a long day at work, one of those days where you really just want to get home and sleep, but you’re starving… Having a potato handy in the fridge from dinner the night before became my saving grace.
- half a ciabatta roll
- 2 tsp tarragon mustard
- 1 medium size russet potato (cooked) and cold
- 1 1/2 tbs remoulade
- 2 tbs pumpkin seeds
- sea salt
- 2 tbs sprouts (as seen on image)
- 3 cloves roasted garlic
- 2 tsp butter
- 3 grape tomatoes sliced in half
Cut the ciabatta roll and toast on medium. The main ‘crunch’ comes from the toasting, since all the other ingredients are soft, so don’t be shy. Spread the warm roll with butter and tarragon mustard.
Slice the potato and spread across the bread. Add the three roasted garlic, and remoulade. Sprinkle dukkah on the sandwich then pumpkin seeds (the remoulade will keep them in place). Cut the grape tomatoes in half, and spread on top. Finally add the sprouts for the final aesthetic appeal… after all, we all know that we ‘taste’ first with our eyes.
I want one more!