Vegetable oil to oil griddle surface 1 cup shredded, cooked potatoes To taste salt or seasoning salt and pepper 2 slices potato-chive bread or hearty Italian bread 1 Tbsp. parmesan-garlic spread 1/4cupshreddedcheeseblend(anycombinationofColby, Mozzarella, Monterey Jack or Provolone) 1/4cupdicedgreenbellpepper 1/4cupslicedmushrooms 1/4cupdicedtomato
FOR THE PARMESAN-GARLIC SPREAD Combine margarine or butter, finely minced garlic and shredded cheese.
Lightly oil a griddle-top cooking surface.Add potatoes and cook for 4 to 5 minutes until golden brown. Turn the potatoes over, season with salt or seasoned salt and pepper and continue cooking for another minute.
Using the sides of the bread that will face outward, spread both slices with the parmesan-garlic spread. Grill on the cooking surface until golden brown.Top one of the slices of bread with the shredded cheese, allowing it to melt. Cover if necessary.
Place the green pepper, mushrooms and tomato on the lightly oiled griddle top and sautè for a few minutes.
To assemble, place the browned potatoes on the slice of bread without the cheese, add the cooked vegetables and then place the other slice of bread, melted cheese face down, on top of the sandwich. Remove from the griddle, cut in half diagonally and serve immediately.
Recipe and photo courtesy of the Idaho Potato Commission.
Vegetable oil to oil griddle surface