Potato sandwich with fresh peas and homemade fried onions
The classic potato sandwich – but with a twist. This version includes fresh peas and crunchy homemade fried onions. It's easy to fry your own onions, and although you can skip this step and buy them ready-made, it's just not quite the same. The recipe doesn't meet the whole grain logo standards, but it’s a great way to incorporate more whole grains into your daily routine. The recipe was developed by Jesper Panorama for Coop in connection with Open-Faced Sandwich Week.
Ingredients
- 4 Slices Whole grain logo-marked rye bread
- 400 g potatoes, preferably new Danish potatoes
- 1 bag salad mix
- 100 g fresh peas (after they have been shelled)
- 1 tray cherry tomatoes (250 g)
- 500 g zittauer onions
- Whole milk to cover the onions
- Whole grain flour to coat the onions
- 1 liters Neutral-tasting oil for frying
- 1 dl mayonnaise
- 1 pot of chives
- 4 sprigs flat-leaf parsley
- 1 cucumber
- 1 red onions
- A little lemon juice
- A little salt and pepper
- A little butter for the rye bread
Instructions
Potatoes
- Place the potatoes in a pot with water and add a little salt.
- Bring the pot to a boil. Once the water boils, turn off the heat.
- Lad kartoflerne stå i vandet i ca. 1 time. Så er de helt perfekte til smørrebrød.
Homemade fried onions (alternatively, use store-bought fried onions)
- Take four to five zittauer onions or salad onions if you can find them, and peel them. If you're making a large batch, you can place all the onions in lukewarm water and let them sit for about 20 to 30 minutes. After that, they will be much easier to peel.
- Cut the onions into evenly thick rings. Separate all the rings and place them in a large bowl, then cover the onions with whole milk. For a quicker version of fried onions, simply dip the onions in whole milk, coat them in flour, and then fry them.
- Let the onions sit in whole milk in the fridge for a day. Afterward, place the onions on a tea towel. Then, coat the onions in whole grain flour mixed with a little salt and pepper. Fry the onions in 180°C hot neutral oil for about 1-2 minutes. Let the onions cool afterward.
- Fry the onions again until they develop a slightly golden color. It’s better to fry them three times than to overdo it in one go. The onions can now be stored in an airtight container for at least two to three days. Optionally, place a piece of kitchen paper on top before putting the lid on.
Bread and accompaniments
- Take a tray of fresh peas and shell them into a bowl.
- Mix the mayonnaise with 1-1.5 tablespoons of finely chopped chives. Season with lemon juice and a small pinch of salt.
- Take a slice of whole grain logo-marked rye bread and spread a thin layer of butter on it.
- Then, add a small handful of salad mix on top.
- Place two sliced potatoes on top. Arrange the potatoes so that they overlap like roof tiles.
- Place three small dollops of chive mayonnaise on top of the potatoes, ideally to help keep the potatoes slightly together.
- Sprinkle the peas over the potatoes and top with the fried onions.
- Garnish with fresh flat-leaf parsley and a small wedge of red onion.