Hey everyone, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, potato,bacon salsa sandwich. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
I thought that sweet potato tots would be a fun way to add some sweet earthy flavor to grilled cheese. Once I had the sweetness, I added some bacon for saltiness, and used Roth®. Hello guys, we made "Sandwich potato bacon". We hope you like it, enjoy! #homemade #sandwich #potato #bacon #cheese.
Potato,bacon salsa sandwich is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They’re fine and they look wonderful. Potato,bacon salsa sandwich is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook potato,bacon salsa sandwich using 5 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Potato,bacon salsa sandwich:
- Prepare 2 Slices
- Prepare 1 Tomato
- Take 1 Onion
- Make ready 2 Leftover boiled potatoes
- Make ready Mixed herbs
Stir remaining lime juice and the sour cream in a bowl. To assemble the sandwiches, layer bottom halves of hoagie rolls with potatoes, salsa, sour cream. In a mixing bowl combine some mayonnaise with salsa and spread on toast. Build up a layer of bacon, arugula, cheddar and top with avocado and cilantro.
Instructions to make Potato,bacon salsa sandwich:
- Fry the onion and bacon together in your non stick pan
- Slice potatoes into small pieces and fry them in the oil season with mixed herbs and salt
- When all of them brown plate
- Add the tomatoes fry till tender and squash with fork season with salt plate
- Lastly add the bread and toast till brown
- Put the sandwich together start with the tomato salsa
- Then add the potatoes,lastly the bacon
In a mixing bowl combine some mayonnaise with salsa and spread on toast. Build up a layer of bacon, arugula, cheddar and top with avocado and cilantro. Yukon Gold potatoes are preferred because they hold their shape well and don't disintegrate into the soup the way Russets can. This soup was so incredibly warming and filling. We served it with grilled ham and gruyere sandwiches.
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