Vegan Crispy Potato Sandwich
Elevate your sandwich game with this irresistible Vegan Crispy Potato Sandwich—an indulgent yet wholesome creation perfect for lunch or a hearty snack. Featuring golden, oven-baked russet potatoes seasoned with paprika and garlic, this plant-based recipe packs a satisfying crunch in every bite. Toasted sourdough slices are layered with creamy vegan mayonnaise-Dijon spread, fresh lettuce, juicy tomato, red onion, and buttery avocado, creating a harmonious medley of textures and flavors. Quick to prepare and full of nutrient-rich ingredients, this vegan sandwich showcases comfort food at its finest, while remaining easy to make in under 45 minutes. Perfect for those seeking a flavorful vegan alternative, this recipe will become a crowd-pleasing favorite in your repertoire!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 8 slices Sourdough bread
- 4 tablespoons Vegan mayonnaise
- 2 tablespoons Dijon mustard
- 4 large Lettuce leaves
- 2 medium Tomato
- 1 small Red onion
- 1 large Avocado
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Peel the russet potatoes and slice them into thin rounds, about 1/4 inch thick.
In a large bowl, toss the potato slices with olive oil, salt, black pepper, paprika, and garlic powder until well-coated.
Arrange the potato slices in a single layer on the prepared baking sheet.
Bake the potatoes in the preheated oven for 20-25 minutes, or until they are golden brown and crispy. Flip them halfway through the cooking time.
While the potatoes are baking, toast the sourdough bread slices until they are golden and crisp.
In a small bowl, mix the vegan mayonnaise and Dijon mustard to make the sandwich spread.
Slice the tomato, red onion, and avocado into thin slices.
To assemble the sandwiches, spread a generous amount of the mayonnaise-mustard mixture on each slice of toasted bread.
Layer the crispy potato slices on four slices of the bread, followed by lettuce, tomato, onion, and avocado slices.
Top each sandwich with the remaining slices of bread, spread-side down.
Cut each sandwich in half, if desired, and serve immediately.
Nutrition Facts
Calories |
2331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.1 g | 136% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 4280 mg | 186% | |
| Total Carbohydrate | 300.8 g | 109% | |
| Dietary Fiber | 36.4 g | 130% | |
| Total Sugars | 28.0 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 5080 mg | 108% | |
*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.
