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Recipe

Emeril's Knife And Fork Open Faced Sandwich

  • Yield: 4 open-faced sandwiches

Ingredients

  • 1 egg
  • 1 tablespoon Creole mustard
  • 1 lemon, juiced
  • 2 teaspoons chopped garlic
  • 1 tablespoon prepared horseradish
  • 1 cup vegetable oil, plus extra for frying potatoes
  • Salt
  • Freshly ground black pepper
  • 8 slices (1/2-inch thick) Italian bread
  • 1/4 cup butter, at room temperature
  • 3 pounds roasted pork butt
  • 16 slices Meunster cheese
  • 2 pounds new potatoes, thinly sliced, soaked in water and drained
  • 1 tablespoon finely chopped fresh parsley leaves

Directions

  • Preheat the oven to 400 degrees F.
  • For the white remoulade: In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, garlic and horseradish. Process until smooth. With the machine running and in a steady stream, add the oil until the mixture is thick. Season with salt and pepper. Cover and refrigerate until chilled.
  • Spread each side of the bread with the butter. Place the bread on the griddle and cook for 2 to 3 minutes on each side or until golden. Remove from the griddle. Spread each piece of the bread with the white remoulade. Mound about 1/3 of a pound on the meat on each piece of bread. Lay 2 slices of the cheese on top of each mound of meat. Place each piece of bread on a baking sheet. Place in the oven and bake until the cheese is bubbly, about 6 to 8 minutes. Fry the potatoes in a little hot oil in a saute pan until golden brown, about 3 to 5 minutes, stirring occasionally. Remove and drain on paper towels. Season with salt and pepper. To serve, place 2 open-faced sandwiches on each plate. Garnish each with a pile of potatoes.the parsley.