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Ingredients Jump to Instructions ↓

  1. 1 Egg

  2. 1 tablespoon 15ml Creole mustard Juice of one fresh lemon

  3. 2 teaspoons 10ml Chopped garlic

  4. 1 tablespoon 15ml Prepared Horseradish

  5. 1 cup 237ml Vegetable oil Salt - to taste Freshly-ground black pepper - to taste

  6. 8 Italian bread,

  7. 1/2" thick

  8. 1/4 cup 49g / 1.7oz Butter - at room temperature

  9. 3 lbs 1362g / 48oz Roasted Pork Butt - seeNote

  10. 16 Munster cheese

  11. 2 lbs 908g / 32oz New potatoes - thinly sliced, Soaked in water and drained

  12. 1 tablespoon 15ml Finely-chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Recipe Instructions * Note: See the "Roasted Pork Butt" recipe which is included in this collection. Preheat the oven to 400 degrees. 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 slices 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 Roasted Pork Butt 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. This recipe yields 4 servings.

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