Bacon, Lettuce, Tomato and Idaho® Potato Sandwich
Courtesy of Idaho Potato Commission 1 Servings • 5 Min. Prep Time • 50 Min. Cook Time| Ingredients |
|---|
| 1 Idaho® potato |
| 5 slices of slab bacon |
| 1 c. Canola oil |
| 2- 3 tomato slices |
| 1 iceberg lettuce leaf |
| 2 tsp. mayonnaise (more if desired) |
Directions:
1. In a preheated 400°F oven, bake potato for 45 min. (slightly under done). Set aside. Take potato and cut top of potato, horizontally 1/2-in. thick. Do the same with the bottom of the potato. (Save middle for other use).
2. In frying pan, cook 5 slices of bacon until crispy. Put on paper towel to soak up excess fat. Set aside.
3. In frying pan, heat 1 c. Canola oil until approximately 375°F. Quickly fry the potato top and bottom turning once until browned. Place on paper towel to soak up excess oil.
4. Place potato slices, skin down, on working surface. Put mayonnaise on one slice. Add sliced tomato, bacon, lettuce and other potato slice.
5. Carefully slice in half with serrated knife.
* Serve with favorite side salad.
* Quick and easy twist on the retro classic!! You can also offer avocado or a meat alternative or all vegetable for vegetarians.
* Recipe courtesy of Sojoumer Café, Santa Barbara, CA
