Low Sodium Crispy Potato Sandwich
Elevate your sandwich game with this Low Sodium Crispy Potato Sandwich, a delightful combination of golden-baked russet potatoes and vibrant vegetables sandwiched between toasted whole grain bread. Perfect for anyone aiming to reduce sodium intake without sacrificing flavor, this recipe features crispy, paprika-spiced potato slices and a creamy, homemade Greek yogurt dressing infused with lemon and fresh dill. Layered with crisp spinach leaves, juicy tomato, and zesty red onion, it's a wholesome, satisfying meal ready in just 40 minutes. Ideal for lunch or a light dinner, this low sodium offering is packed with texture, refreshing flavors, and is sure to impress your taste buds!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 2 tablespoons Olive oil
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 4 slices Whole grain bread slices
- 0.5 cup Plain Greek yogurt
- 1 tablespoon Lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon Fresh dill
- 1 cup Spinach leaves
- 1 medium Tomato
- 0.5 medium Red onion
Instructions
Preheat the oven to 400°F (200°C).
Wash and slice the russet potatoes into thin rounds about 1/8 inch thick.
In a mixing bowl, toss potato slices with olive oil, garlic powder, black pepper, and paprika until evenly coated.
Line a baking sheet with parchment paper and spread the potato slices in a single layer.
Bake the potatoes in the oven for 25 minutes or until golden and crispy, flipping halfway through.
While potatoes are baking, prepare the yogurt dressing by mixing plain Greek yogurt, lemon juice, Dijon mustard, and chopped fresh dill in a small bowl. Stir well and set aside.
Wash the spinach leaves thoroughly. Slice the tomato and red onion into thin rounds.
Once the potatoes are baked, allow them to cool slightly.
Toast the whole grain bread slices to your preferred level of crispiness.
To assemble the sandwich, spread the yogurt dressing on one side of each bread slice.
Layer the spinach leaves, tomato slices, red onion, and crispy potato slices on two of the bread slices.
Top with the remaining bread slices, dressing side down, to complete the sandwich.
Cut each sandwich in half and serve immediately for a fresh and crispy meal.
Nutrition Facts
Calories |
1308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 1965 mg | 85% | |
| Total Carbohydrate | 206.6 g | 75% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 30.8 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 426 mg | 33% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 4362 mg | 93% | |
*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.
