Potato and cheese sandwich

Ingredients for 2 servings:

• 4 slices of ciabatta or baguette
• 130 g potatoes
• 1 egg yolk
• n. B. Salt
• n. B. Pfeffer
• n. B. Nutmeg
• Oil for frying
• 2 slices of cheese to taste
• 4 slices of salmon ham
• 2 lettuce leaves to taste

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

with salmon ham

Peel the potatoes and grate them coarsely into a large bowl. Place the grated potatoes on 4 layers of kitchen paper, draining the juice; it’s not a large amount. Return the potatoes to the bowl and mix in the egg yolk and seasonings well. Heat the oil in a large frying pan over medium heat. Spread the potato mixture onto the 4 slices of bread and press down lightly. Place the bread in the pan, topping side up, and brown the undersides for a few minutes. Then reduce the heat (I used 3 out of 9) and flip the bread slices, potato side down, in the pan. Halve the 2 cheese slices and place each double slice on 1 slice of bread, leaving 2 slices of bread free. Cover the pan and fry for 5-7 minutes. The time may vary depending on the pan. Set the pan aside. Place the 2 slices of bread with the melted cheese on a platter. Place 2 slices of smoked ham on each slice. Top with a lettuce leaf. Cover with the two remaining slices of bread, potato side up. Garnish and serve.