This recipe is my take on a classic Spanish tapas. In the original version, fresh spinach is lightly cooked and then pureed with anchovies; the recipe then follows the same procedures as outlined below. The original recipe is certainly that;bound together with the earthiness of the spinach creates a subtly decadent flavor.

Applewood’s version modernizes the filling; specifically to be served as a happy hour appetizer, akin to potato skins - but way better!

Enjoy…

Applewood NW potato sandwiches

Serves six

2 large uniform in size, russet potatoes
1/4 cup cooked, minced bacon
1/4 chevre goat cheese (or cream cheese)
1/4 cup shredded cheddar
1 scallion, minced
2 cups panko bread crumbs
2 eggs, lighten beaten with a splash of water
All purpose flour
Oil for pan frying

Boil the russets in their skins until just slightly al dente; allow to cool under refrigeration. When cooled, remove skins and slice the russets into 1/8 disks.

Blend the bacon, two cheeses and scallion together in a mixing bowl. Spread an 1/8″ + of the mixture onto 1/2 the potato slices. Finish by placing a second slice of potato on top of the first and the cheese mixture, creating the “sandwich". Coat the sandwiches first with flour; tap off excess. Next. place the sandwiches into the egg wash (egg/water mixture) and coat thoroughly and then place into the panko bread crumbs and completely coat the sandwiches.

Heat a skillet to medium temperature, add enough oil so that the pan is about 1/8″ deep with oil; make sure the oil is hot enough by dropping a flake of bread curmb into the oil - if it sizzles and browns, the oil is ready. Place 3-4 of the breaded sandwiches into the oil and cook each side until golden brown and crispy. Blot excess oil of with a paper towel and place the sandwich on a cookie sheet with a rack. When all sandwiches are browned, put the them into a 375 degree per heated oven and allow to finish “cooking” until hot. Serve immediately.