- 1 egg
- 1 tablespoon Creole mustard
- Juice of one fresh lemon
- 2 teaspoons chopped garlic
- 1 tablespoon prepared horseradish
- 1 cup vegetable oil
- Freshly ground black pepper
- 8 slices (1/2-inch thick) Italian bread
- 1/4 cup butter, at room temperature
- 3 pounds of Roasted Pork Butt
- 16 slices Munster cheese
- 2 pounds new potatoes, thinly sliced, soaked in water and drained
- 1 tablespoon finely chopped fresh parsley leaves
- 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, slowly add the oil in a steady stream 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 pound of the meat on each piece of bread. Lay two 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 until golden brown, about 3 to 5 minutes, stirring occasionally. Remove and drain on paper towels. Season with salt and pepper. To serve, place two open-face sandwiches on each plate. Garnish each with a pile of potatoes. Garnish with the parsley.