The potato sandwiches are tasty and delightful filled rolls where potatoes completely replace bread. In fact, we replace the bread with potatoes which, cut into not too thin slices and layered with cheese, become perfect for filling. So, rolls without flour, yeast, or gluten, ideal for everyone! This is a recipe that was everywhere on social media in recent months, so we decided to try it, and the result was amazing! In just under 15 minutes, the sandwiches are ready, and we can fill them as we like. We opted for avocado sauce, sliced tomatoes, iceberg lettuce, and bresaola, but the variations are truly endless. You can use grilled vegetables like zucchini, peppers, and eggplants, vegetarian sauces like hummus or vegan cream cheese, or the classic mayonnaise and ketchup, or deli meats like cooked ham, speck, salami, or alternatively smoked salmon, and cheeses like scamorza, cheddar, edam, etc.
The preparation is very simple: cut the potatoes into fairly thin slices and arrange them in a row on a baking sheet lined with parchment paper to obtain 4 sandwiches. Brush with oil and sprinkle with grated cheese and bake for about 15 minutes at 350°F. Take them out, flip them gently and fill them as you like.
Surely these potato sandwiches are a great idea for a quick and different dinner, a sprint lunch, or a weekend brunch, a way to enjoy a gluten-free sandwich that will win over the whole family!
Discover also:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 5 Minutes
- Portions: 4People
- Cooking methods: Oven
- Cuisine: Contemporary
- Seasonality: All Seasons
Ingredients to Make Potato Sandwiches
- 2 potatoes
- 7 oz grated Parmesan cheese
- extra virgin olive oil
- salt
- 2 avocados
- 2 tomatoes
- 3.5 oz bresaola (we use plant-based bresaola)
- lettuce
Tools to Make Potato Sandwiches
- 1 Mandolin
- 1 Baking Sheet
- Parchment Paper
- 1 Oven
How to Make Potato Sandwiches
Prepare potato sandwiches or potato tacos by first peeling the potatoes and slicing them rather thinly. You can use a knife or a mandolin.
Season them with salt and oil.
Place the potato slices on a baking sheet lined with parchment paper to form a rectangle. For each sandwich, we used 12 potato slices, that is, three slices of potatoes for four rows.
Brush the potatoes with a little oil and sprinkle with grated cheese. We used grated Parmesan, but you can also use grated mozzarella.
Place the potato sandwiches in the already hot oven at 350°F for about 10-15 minutes. They should be golden at the end of cooking.
Take them out and let them cool slightly, then gently flip them and fill them. We filled them with avocado mayonnaise, tomato slices, plant-based bresaola slices, and iceberg leaves, but you can fill them in many other ways.
Here they are ready!
Simo and Cicci Recommend
We recommend consuming the potato sandwiches right away, but if there are leftovers, you can store them well sealed in the fridge in an airtight container.
