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an open-faced Creamy Potato and Leek sandwich on a green plate

Open-Faced Potato and Leek Sandwich

Course: Appetizer, Dinner, Lunch, Sandwich, Snack
Cuisine: Compliments many cuisines
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 6 sandwiches
Calories: 383kcal
Author: Ten Pound Cake Company
An open-faced sandwich on a slice of pumpernickel with creamy potato and leek salad topped with melted smoked gruyere cheese.
Print Recipe

Equipment

  • nonstick saute pan

Ingredients

  • 6 small red potatoes (2 cups of wedges/10 ounces/244 grams)
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 leeks (1¼ cups, sliced/4 ounces/113 grams)
  • 1 teaspoon olive oil
  • pinch crushed red pepper
  • ½ cup creme fraiche (120 grams)
  • 1 tablespoon chopped fresh dill
  • 1 cup shredded smoked gruyere cheese (4 ounces/120 grams)
  • 6 slices pumpernickel bread
  • ¾ cup fresh baby spinach (.8 ounce/22 grams)

Instructions

  • Cut potatoes into thin wedges. If the potatoes are too thick they will be difficult to arrange on the bread.
  • Add 1 tablespoon of olive oil to a nonstick saute pan over medium heat. Once the oil is hot, add the potato wedges. Season with salt and pepper.
  • Let the potatoes start to brown. Putting a lid on the pan for 3-5 minutes will help the potatoes cook in the center. Just be careful they don't brown too much.
  • While the potatoes are cooking, clean and slice the leeks.
  • After cooking for 10 minutes, add the sliced leeks to the pan. Toss to combine. If needed, add another teaspoon of olive oil.
  • Add a pinch of crushed red pepper.
  • Cook for an additional 3-4 minutes, then take off the heat.
  • Let the potatoes cool to room temperature.
  • Once the potato/leek mix has cooled, add the creme fraiche and the fresh dill.
  • Toast both sides of the pumpernickel bread.
  • Distribute the baby spinach among the slices of pumpernickel bread.
  • Pile the potato/leek salad on top of each slice of bread.
  • Sprinkle the shredded smoked gruyere on top of the potato salad. Place under a broiler to melt and brown the cheese.

Nutrition

Calories: 383kcal | Carbohydrates: 52g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 24mg | Sodium: 490mg | Potassium: 1117mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1075IU | Vitamin C: 23mg | Calcium: 283mg | Iron: 3mg