Mexican fried potato sandwich
- Prepare
- 30 mins to 1 hour
- Cook
- 30 mins to 1 hour
- Serve
- Serves 2
Inspired by zesty Mexican flavours with plenty of spice, this next-level sandwich will make it a lunch to remember!
Ingredients
For the slaw
- 1 toasted sweetcorn on the cob, corn removed
- ¼ white cabbage, shredded
- 2 jalapeño peppers, chopped
- 25g/1oz chopped fresh coriander
- 2 limes, juice only
- 3 tbsp Greek-style yoghurt
- 4 spring onions, chopped
- 2 tbsp olive oil
- 1 tbsp cider vinegar, to taste
- salt and freshly ground black pepper
For the chilli sauce
- 2 tbsp vegetable oil
- 3 dried ancho chillies, rehydrated
- 3 dried chipotle chillies, rehydrated
- 4 garlic cloves, crushed
- 1 onion, chopped
- 3 jalapeño peppers, chopped
- 300ml/½ pint tomato passata
- 2 tbsp red wine vinegar
- salt and freshly ground black pepper
For the garnish
- 2 small crusty white bread roll, halved
- 50g/1¾oz salted ricotta cheese, ½ sliced and ½ grated
- 1 avocado, chopped or mashed
Method
To make the slaw, mix all the ingredients together in a bowl. Taste and season well with salt and black pepper.
To make the chilli sauce, fry the chillies, garlic, onion and jalapeño peppers together in a large saucepan for 5-8 minutes until softened.
Add the passata and cook down to a thickish sauce, this will take about 20 minutes. Taste and season with salt and black pepper.
Transfer to a food processor or use a hand-held stick blender to blend the sauce to a smooth consistency. Set aside.
To prepare the sandwich, toast the roll in a frying pan and cut the roll in half. Dip the crusty outside of the roll only in the spicy tomato sauce.
Heat a dry pan over a high heat, then cook to blacken on both sides. Fill with the sliced salted ricotta cheese, slaw, avocado and spiced chips. Serve the remaining chips on the side with the grated ricotta on top. .
