Potato Monte Cristo Sandwich

Chef Joshua Humphrey
Social Kitchen and Bar
Las Vegas

Culinary teams are innovating breakfast sandwiches by swapping out the bread for more creative carriers. Chef Humphrey builds a monte cristo with turkey, ham and cheese, but subs crisp mashed potato patties for the usual bread slices. He adds a honey mustard dip for zing.

Steps

1. Add potatoes to large pot of cold, salted water. Over high heat, bring to a boil. Boil potatoes 10 to 15 minutes. Reduce heat to medium; cover and cook 20 to 25 minutes longer until fork-tender. Mash potatoes; chill.
2. In small bowl, whisk together mustard and honey; set aside.
3. In large bowl, combine potatoes, onion, egg yolks and flour, mixing thoroughly.
4. On work surface lined with waxed paper, use spatula to form potato mixture into 12 square patties.
5. Heat generous amount of butter in large nonstick skillet over medium heat. Working in batches, transfer patties to skillet and cook until golden-brown, about 5 minutes per side, adding more butter as needed. Reduce heat; keep warm in uncovered pan.
6. In separate pan over high heat, sear turkey, ham and salami just until hot.
7. Distribute meats evenly over 6 potato patties. Top each with 2 slices Gruyere; let cheese melt slightly, about 2 minutes. Top with remaining potato patties to make sandwiches.
8. Serve warm with honey mustard on the side for dipping.

Photo courtesy of Idaho Potato Commission