Mains · Finnish

Potato Sandwich

Name: Potato Sandwich
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Finnish
Ingredients: 450 g Annabelle potatoes; 1 tbsp rapeseed oil; 1 bag grated Emmental-Mozzarella cheese 150 g; 4 tbsp arrabbiata pesto; 1 pkg cooked chicken 180 g; 0.75 bag arugula 65 g each; 2 bag mozzarella 200 g/125 g each; 2 pkg Mozzarella di Bufala cheese 220 g/125 g each; 2 tomatoes 200 g; 0.5 box Red Desire mini plum cherry tomatoes 250 g each; pinch of black pepper; 1 red onion 60 g; 1.5 dl water; 0.5 dl sugar; 0.25 dl spirit vinegar

Thin potato slices and grated cheese make delicious bases - these stuffed potato wraps taste great as a lunch or evening snack. Try them with your favorite fillings!

Smarrig Kitchen3mo

Machine-translated, original language: Suomi.

Cook 1 hTotal 1 hInspired by k-ruoka.fi

Method

1
Peel, halve, and slice the red onion. Measure the water, sugar, and vinegar into a saucepan. Bring to a boil. Wait until the sugar dissolves. Pour the pickling liquid over the onions. Allow the liquid to cool.
2
Wash the potatoes and, leaving the skins on, cut them into very thin slices using a sharp knife.
3
Lightly grease a sheet of parchment paper with oil under where the potatoes will go, and arrange the potato slices slightly overlapping into four bases (15 cm x 20 cm). Sprinkle the grated cheese on top.
4
Bake in a 200 °C oven for about 20 minutes, until the potatoes are cooked through and the cheese is browned.
5
Flip the bases using a spatula and fill with pesto, arugula, chicken, sliced tomatoes, mozzarella, and drained red onion. Finish with black pepper, fold into a wrap, and enjoy immediately.

Main courses