Rune
Once A Fool
Episode 10: Toasted Veggie Sandwich and Pan-Fried Potato Chips
I love me some sammiches. Love'em. Nothing quite goes goes with them like fried potatoes.
...But, wait? Why a veggie sandwich? 'Cause it's good, that's why. And if you're one of those types who say "I won't eat it on principle if it doesn't have meat in it," I dare you to give this one a try.
What you will need:
First, fry them taters.
Heat a some oil in a deep skillet at medium to medium-high heat.
When you can flick a drop of water into the pan and it immediately evaporates, it should be good to go. Cut your potatoes into medallions about a half-inch thick. Gently lay them into the oil and cook them until you see the edges start to crisp and turn golden. Then flip and cook until the medallions are golden and crisp on the other side, as well.
Remove them from the oil and lay them out on a paper-towel-lined plate to drain the grease. While they are still hot, season them with some salt (and other seasonings, if desired--I like granulated garlic and a little black pepper).
Next, put stuff on bread.
Preheat your oven to about 450-500 degrees--hot enough to toast!
Take some good, thick-sliced bread. The type left to your preference; these sandwiches are just as good on rye as on a multi-grain or a sourdough bread. Obviously, it's a different sandwich based on the bread you choose. That's a good thing! For each sandwich, place two slices on a cooking pan.
Similarly, I've been pretty vague about the veggies you'll want on the sandwich. Obviously, this will vary according to tastes, as well, but some veggies will work better than others. In particular, look for veggies with body like carrots or bell peppers, or mushrooms. Look for veggies with flavor, like onions, olives, or banana peppers. Leafy vegetables or tomatoes (a fruit, but we'll let it slide) are good, but probably best put on after the sandwiches come out of the oven.
Put a layer of your freshly-made potato chips on the bottom slice of bread. This will give your sandwich most of its body. Drizzle some dressing across the potatoes--not enough to drench them, but enough to moisten them. Layer your fresh vegetables on top of the potatoes and drizzle some more dressing on top of them with a slice of cheese.
Drizzle a little more dressing over the second piece of bread and seal it with another slice of cheese. Put the pan in the oven and toast the sandwich for about five to ten minutes (depending on oven temperature, of course), long enough to lightly toast the bread, melt the cheese, and cook the veggies through.
Pull the pan out of the oven, put the sandwiches together, serve.
Until next week, good gaming, y'all!
I love me some sammiches. Love'em. Nothing quite goes goes with them like fried potatoes.
...But, wait? Why a veggie sandwich? 'Cause it's good, that's why. And if you're one of those types who say "I won't eat it on principle if it doesn't have meat in it," I dare you to give this one a try.
What you will need:
- Cooking Oil
- Potatoes
- A good, thick-sliced bread
- Your choice of fresh vegetables
- Your choice of sliced cheese
- Italian dressing
First, fry them taters.
Heat a some oil in a deep skillet at medium to medium-high heat.
(EDIT--Anytime you are dealing with a large quantity of oil, you run the risk of having some make contact with your heat source--and then--a grease-fire. In the event of a grease-fire, make sure you put it out by pouring a generous amount of salt or baking soda onto the base of the flames. They also make special fire-extinguishers for grease-fires. DO NOT try to use water (or other liquids) to put the fire out--that will just spread it around!) Of course, this assumes that the fire is still small enough to manage safely. If it is large enough to threaten your well-being, get out of the building and contact professional fire-fighters.
When you can flick a drop of water into the pan and it immediately evaporates, it should be good to go. Cut your potatoes into medallions about a half-inch thick. Gently lay them into the oil and cook them until you see the edges start to crisp and turn golden. Then flip and cook until the medallions are golden and crisp on the other side, as well.
Remove them from the oil and lay them out on a paper-towel-lined plate to drain the grease. While they are still hot, season them with some salt (and other seasonings, if desired--I like granulated garlic and a little black pepper).
Next, put stuff on bread.
Preheat your oven to about 450-500 degrees--hot enough to toast!
Take some good, thick-sliced bread. The type left to your preference; these sandwiches are just as good on rye as on a multi-grain or a sourdough bread. Obviously, it's a different sandwich based on the bread you choose. That's a good thing! For each sandwich, place two slices on a cooking pan.
Similarly, I've been pretty vague about the veggies you'll want on the sandwich. Obviously, this will vary according to tastes, as well, but some veggies will work better than others. In particular, look for veggies with body like carrots or bell peppers, or mushrooms. Look for veggies with flavor, like onions, olives, or banana peppers. Leafy vegetables or tomatoes (a fruit, but we'll let it slide) are good, but probably best put on after the sandwiches come out of the oven.
Put a layer of your freshly-made potato chips on the bottom slice of bread. This will give your sandwich most of its body. Drizzle some dressing across the potatoes--not enough to drench them, but enough to moisten them. Layer your fresh vegetables on top of the potatoes and drizzle some more dressing on top of them with a slice of cheese.
Drizzle a little more dressing over the second piece of bread and seal it with another slice of cheese. Put the pan in the oven and toast the sandwich for about five to ten minutes (depending on oven temperature, of course), long enough to lightly toast the bread, melt the cheese, and cook the veggies through.
Pull the pan out of the oven, put the sandwiches together, serve.
Until next week, good gaming, y'all!
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