The Mother Russet

The Mother Russet

servings
2

Ingredients













Cooking Instructions

1

Heat oven to 400°F. On rimmed baking sheet, toss potato slices and broccoli florets with olive oil and pepper to taste. Roast 20-25 minutes, tossing once during baking.
 


2

Meanwhile, cook bacon until crisp; set aside. Mix sour cream, scallions and chives in small bowl; set aside.


3

Spread 1 side of each bread slice with butter. Place 1 cheddar and 1 gouda slice on unbuttered side of each bread slice. Divide roasted potatoes and broccoli over 2 bread slices. Spread a dollop of sour cream mixture over vegetables. Top with 2 bacon slices each. Place remaining 2 bread slices over, butter-side up, to make sandwiches. Heat skillet over medium; place sandwiches in skillet and grill, flipping once, until bread is golden and cheese is melted.  Halve sandwiches and serve immediately.
 


Ingredients













Cooking Instructions

1

Heat oven to 400°F. On rimmed baking sheet, toss potato slices and broccoli florets with olive oil and pepper to taste. Roast 20-25 minutes, tossing once during baking.
 


2

Meanwhile, cook bacon until crisp; set aside. Mix sour cream, scallions and chives in small bowl; set aside.


3

Spread 1 side of each bread slice with butter. Place 1 cheddar and 1 gouda slice on unbuttered side of each bread slice. Divide roasted potatoes and broccoli over 2 bread slices. Spread a dollop of sour cream mixture over vegetables. Top with 2 bacon slices each. Place remaining 2 bread slices over, butter-side up, to make sandwiches. Heat skillet over medium; place sandwiches in skillet and grill, flipping once, until bread is golden and cheese is melted.  Halve sandwiches and serve immediately.
 


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