Potato sandwiches are a super clever recipe, very simple and quick to prepare. I didn’t know what to make for dinner, so I took two potatoes, sliced them thinly, making rectangles that I then topped with some cheese and baked in the oven. And here are some delicious “last-minute” sandwiches without dough or flour, perfect to fill as you prefer. I used cream cheese, smoked salmon, and arugula, but you can choose whatever you like, even meat, cold cuts, vegetables, tuna, and various cheeses. Potato sandwiches are soft and crispy at the same time, perfect for a tasty and nutritious dinner, you’ll love them!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 Pieces
- Cooking methods: Oven, Electric oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 oz scamorza cheese
- 2 medium potatoes
- to taste salt
- to taste extra virgin olive oil
- 7 oz cream cheese
- 4 oz smoked salmon
- to taste arugula
Steps
Potato sandwiches are very simple and quick to prepare. First, peel the potatoes and slice them thinly, about 1/8 inch. Use a knife and not a mandoline because they will be too thin.
Place the potato slices on a baking tray lined with parchment paper, making a rectangle with 20 slices (4×5, so 4 slices horizontally and 5 vertically).
Brush the potato sandwiches with a little oil, season with salt, and sprinkle with grated scamorza cheese.
Bake the potato sandwiches in a preheated oven at 392°F for about 15 minutes, they should be golden.
Remove the potato sandwiches from the oven and gently flip them (if you let them cool slightly, it’s better), spread some cream cheese over the entire surface, add some arugula, slices of smoked salmon, and fold them in half.
Notes:
Potato sandwiches can be stored in the fridge for a couple of days. You can fill them with the filling you prefer. Instead of scamorza, you can use mozzarella (well-dried) or any melting cheese of your choice.
Other recipes with potatoes HERE
