Potatoes are probably the national vegetable of Denmark. In fact, every year every Dane consumes on average 73 Kg potatoes (160 pounds). Potatoes au Gratin is one of our favorite ways of cooking potatoes, and one of the few ways that Wendie actually likes. It is of course a rather creamy affair, so we don’t do it very often. Recently we indulged ourselves, which left us with a bit of leftovers. Undaunted by the scornful look from Wendie, I went ahead and created this little beaut, a potato au gratin sandwich. What’s not to love when it comes to starch on starch?
- 1 demi-baguette roll
- 3 tsp pesto sauce
- 2 oz grilled chicken (not raw)
- 3 tsp sesame seeds
- 2 oz potatoes a gratin
- 2 tsp freshly grated horseradish
On both halves of the baguette, spread 1 1/2 tsp pesto sauce. On the bottom half, lay out the chicken, then spread the sesame seeds on top. On the top half of the baguette, lay out the potatoes, and top with the freshly grated horseradish.
Place both halves in a toaster oven until the bread turns golden brown, then take a deep breath and in one fell swoop, close the sandwich.