This recipe seemed easy enough for my limited cooking skills, and it was. The recipe said it would take about 25 minutes to make, and surprisingly that’s all it took me to make it.
As usual, I modified some aspects of the recipe, and I misread some steps. Instead of salted butter, I opted to use light butter. And I chose to ignore the garlic powder. I used light sour cream. And while mincing the chives, I accidentally added all of them to the butter, instead of the half it called for. I did add chives to the dipping sauce.
Overall, the sandwiches turned out well, even though I swapped some things along the way.
As for the taste, it didn’t win me over. I’d make these sandwiches again, but I’d modify the recipe a tad. I think I would dip them in barbecue sauce or add a bit of barbecue sauce to the sandwich itself. I think I’d also slice the potatoes thinner.
2 small Yukon Gold potatoes
1 teaspoon olive oil
Freshly ground black pepper
Granulated garlic powder (optional)
8 fresh chive stems
2 tablespoons salted butter, at room temperature
1/4 cup crème fraîche or sour cream
2 tablespoons white horseradish
4 slices rustic artisan bread, such as levain or sourdough
4 slices Colby Jack or Monterey Jack cheese
6 ounces thinly sliced roast beef
1. Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil.
2. Scrub the potatoes, and cut them into 1/4-inch slices. Add the oil, and season lightly with salt, pepper and garlic powder, if using; toss to coat evenly, then spread the potato slices on the baking sheet. Roast for 15 minutes, until they are cooked through.
3. Meanwhile, mince the chives and combine half of them in a small bowl with the butter; stir until well blended.
4. Combine the remaining chives, crème fraiche or sour cream and horseradish in a separate small bowl; whisk together until fairly smooth.
5. Heat a cast-iron or nonstick skillet over medium heat. Spread the chive butter on one side of each bread slice. Place two of the slices buttered side down on a clean cutting board. Top each of the two slices with ingredients in this order: one slice of cheese, half of the roast beef, half of the roasted potato slices, then another slice of cheese. Finish by topping both with the remaining slices of bread, buttered side up. Use a wide spatula to transfer both sandwiches to the skillet.
6. Cover and cook for about four minutes or until they’re browned on the bottom, pressing on them as needed to help compact the sandwiches a bit. Carefully turn the sandwiches over and cook for four minutes.
7. Transfer to the cutting board; cut each sandwich in half. Serve warm, with the horseradish cream for dipping.
Source: Bonnie Benwick | The Washington Post