Sandwich Topping No 2
Rösti
My current favourite! It is very filling due to the potato: if I eat this I am happy for 5-6 hours. May be that is because I was raised in the land of potatoes (North Germany) :)
Every bite you take you will think that the time it took to make the rösti was 100 % worth it.
This recipe makes one large sandwich.
Make Rösti
-
you need a grater and a potato, large-ish, depending on your appetite. Use a waxy potato
-
heat up your pan on medium high with a little olive oil
-
I grate the potato straight into the pan, ad a little salt and shape a circle with a wooden spoon
-
once it starts to brown underneath, put a large plate on top, flip the pan over so that the rösti lands on the plate, then slide it back into the pan, the uncocked side at the bottom. Ad more oil if needed
-
once both sides are slightly browned and are soft to eat, cut into shapes to fit your sandwich
-
to give a cooking time here is impossible, it depends on too many things, but it can take 8-10 minutes each side, as a very rough guide
Ingredients
-
rösti
-
gluten-free brown bread
-
pickled cucumbers
-
rocket
-
pitted and halved kalamata olives
-
vegan aioli (click here for recipe )
-
or use vegan mayonnaise and ad a little crushed garlic
-
sriracha sauce
Step 1
-
ad vegan aioli and sriracha to the bread (toasted if you like, I do-)
-
spread the sauce
Step 2
-
the right side gets loaded with 1/2 the rösti and chopped rocket
-
the left side gets loaded with pickles and olives
-
once the left side has it's loading the other half of the rösti gets added on top of everything
Step 3
-
ad extra chopped rocket and more aioli and sriracha; amounts depend on your taste buds
-
ad a sprinkle of sea salt and freshly ground pepper
Step 4
-
flip the two sides on top of each other, grap a LARGE napkin and enjoy!