Fried Potato and Olive Sandwich
Crispy, flavorful, and easy to make, this Fried Potato and Olive Sandwich combines golden, pan-fried potato slices with savory black olives, fragrant garlic, and fresh parsley, all nestled between perfectly toasted bread slices. Layered with creamy mayonnaise, crisp lettuce, and a hint of butter for richness, this vegetarian delight packs a hearty punch in every bite. Quick to prepare in under 35 minutes, this recipe is perfect for a satisfying lunch, dinner, or snack. With its blend of crunchy textures and bold Mediterranean-inspired flavors, this sandwich is a must-try for potato lovers and anyone craving an elevated comfort food experience.
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Recipe Information
Ingredients
- 2 medium Potatoes
- 0.5 cup Black olives (pitted and sliced)
- 4 pieces Bread slices
- 3 tablespoons Olive oil
- 2 cloves Garlic (minced)
- 2 tablespoons Fresh parsley (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 2 tablespoons Mayonnaise
- 2 pieces Lettuce leaves
Instructions
Peel the potatoes, slice them into thin rounds, and pat them dry with a paper towel.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the potato slices and cook for 4-5 minutes on each side until golden brown and crispy. Remove from heat and set aside on a paper towel-lined plate to drain excess oil.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for 30 seconds until fragrant. Add the sliced black olives, stir to combine, and season with salt, black pepper, and chopped parsley. Cook for an additional 2 minutes, then remove from heat.
Spread butter on one side of each bread slice. Heat a clean skillet or griddle over medium heat. Toast the buttered side of each slice until golden and crisp.
On the unbuttered side of two bread slices, spread a thin layer of mayonnaise. Layer with lettuce leaves, fried potatoes, and the olive mixture. Top with another slice of bread (buttered side facing outward) to assemble the sandwich.
Return the assembled sandwiches to the skillet. Cook for 2 minutes on each side over medium heat, pressing gently with a spatula, until the bread is toasty and the filling is heated through.
Slice the sandwiches in half and serve hot. Enjoy!
Nutrition Facts
Calories |
1685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.0 g | 142% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 4083 mg | 178% | |
| Total Carbohydrate | 157.8 g | 57% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 12.7 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 326 mg | 25% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 2475 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
