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Open-Faced Sandwich with Potato

Danish · Lunch · Medium

Open-Faced Sandwich with Potato

Total
50 min
Prep
20 min
Serves
4
Calories
430
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Rye bread supports tender potato slices, crisp bacon and golden onion rings, with mayonnaise and fresh chives tucked between the layers.

The potatoes should be tender but hold their shape in an open-faced sandwich with potato. Their mild flavor gives the salty bacon, sweet fried onions and sharp rye room to stand out without needing a complicated dressing.

Use small waxy potatoes and cool them before slicing. Fry the onion rings in loose batches so their flour coating crisps rather than clumping into a soft tangle, then assemble just before eating.

SavoryCrispyClassicDairy-freeNut-free

Method

  1. Cover the new potatoes with water in a saucepan. Bring to a boil and simmer for until a knife passes through easily. Drain, cool until comfortable to handle and slice into rounds.

  2. Meanwhile, cook the bacon in a skillet over medium heat for , turning, until crisp and cooked through. Drain on paper towels and break into pieces.

  3. Toss the red onion rings with flour and shake off excess. Heat the vegetable oil in a small saucepan to 350°F (175°C). Fry the rings in three small batches for each until golden, then lift onto paper towels and season with salt.

  4. Spread mayonnaise over the rye bread. Arrange potato rounds on top, then add bacon, crisp onion rings and chives. Serve immediately as four open sandwiches.

Forkue tips

  • Save larger onion rings for the top and tuck the smaller pieces among the potatoes so every bite gets some crunch.

Storing and reheating

Refrigerate cooked potatoes and bacon separately for up to 3 days. Store the onions dry at room temperature for 1 day and re-crisp in a warm oven. Assemble on fresh rye at serving.

Kitchen gear

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Nutrition per serving, estimated

430Calories
9gProtein
45gCarbs
24gFat

Open-Faced Sandwich with Potato: FAQ

Should the potatoes be hot or cold?

Cool or barely warm potatoes work best. Hot slices soften the bread and can make the mayonnaise oily.

Can I skip frying the onions?

Yes. Use purchased crispy onions for convenience, or thin raw onion rings for a sharper bite with less crunch.

How do I store and reheat Open-Faced Sandwich with Potato?

Refrigerate cooked potatoes and bacon separately for up to 3 days. Store the onions dry at room temperature for 1 day and re-crisp in a warm oven. Assemble on fresh rye at serving.

How long does Open-Faced Sandwich with Potato take?

About 50 min in total: 20 min prep and 30 min cooking.

What do I need to make Open-Faced Sandwich with Potato?

The key ingredients are new potatoes, bacon, mayonnaise, chives, rye bread and red onion, plus pantry basics.

Any tips for Open-Faced Sandwich with Potato?

Save larger onion rings for the top and tuck the smaller pieces among the potatoes so every bite gets some crunch.

Cook this next

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