Recipes & Tips:
Potato BLT Sandwich
Makes 5 sandwiches
3 EarthFresh yellow potatoes - Best for Mashing
3 EarthFresh Russet potatoes - Best for Baking
10 pieces of sour dough bread, toasted
1 cup of arugula
5 slices of aged cheddar
2 Tbsp (30 ml) butter
5 slices of bacon, cooked
1 tomato, thinly sliced
Salt and pepper
½ cup, sour cream
½ cup, ranch dressing
½ dill and chives, chopped
To make: Add all ingredients to a blender and blend on high until all ingredients are well incorporated. Set aside.
Cook bacon, slice tomatoes and set aside with the remaining sandwich ingredients (bread, cheese and arugula).
Wash, peel and chop yellow potatoes. Add to a pot of cold, salted water and bring to a boil. When potatoes are fork tender, remove, strain and place in a large bowl. Add ½ of the herb spread to the bowl and mix well.
Wash and slice the russet potatoes into ½ inch slices. Add butter to a pan over medium heat and the potatoes. Cook until brown and crispy, roughly 4 minutes per side.
(Divide ingredients up amount each sandwich)
Place 2 spoonful’s of the mashed potato herb spread onto the toasted sourdough bread. Top with arugula, cheddar, roasted potatoes, bacon and sliced tomato. Serve and enjoy!