Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.
Today: With a little help from roasted red peppers and spicy mayo, potatoes become summer food.
The first time I discovered a sandwich containing potato was in a tiny dive in Sunset Park. The sandwich itself was more of a delivery method for all of the yummy, soul-warming goodness inside, but the satisfaction -- and idea -- of a potato sandwich remained interesting to me.
This sandwich turns the potato into summer fare by tossing it on the grill with peppers. Hearty and filling, this sandwich combines the stature of a burger with a vegetarian meal (though a slice or two of Serrano ham would be delicious as a variation for the omnivores). Steaming the potatoes before grilling them allows them to cook more evenly, while the spiced mayonnaise keeps them from drying out and lends the potatoes its peppery flavor.
2 medium Yukon Gold potatoes (1 pound), sliced 1/4-inch thick
4 red bell peppers, cut into planks
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1 garlic clove, finely grated
1/2 teaspoon white-wine vinegar
1 teaspoon smoked paprika
4 tablespoons butter, room temperature
4 sandwich buns, split
1 plum tomato, halved
4 ounces Manchego, sliced
As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way.
Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.
Photos by Caroline Wright
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