Crispy Potato, Bacon, Egg & Cheese Sandwiches
, 50 min, Makes 4 sandwiches
Four open-faced sandwiches built on crispy Parmesan-potato crisps, topped with bacon, fried egg, tomato, and Cajun mayo.
| prepPreheat oven to 400°F / 200°C with racks in center and lower third. | ||||||
| prepBrush one baking sheet with oil; line another with foil and set a wire rack inside. | ||||||
| 1 tsp neutral oil (for Parmesan crisps), plus more for brushing | Sprinkle Parmesan in four 7×5" rectangles on oiled sheet | Arrange potato slices on Parmesan, brush with oil, season with salt | Bake potatoes & bacon 400°F / 200°C, 20 min | Flip potato crisps, return to oven with bacon 5 min more | Top each crisp with American cheese, warm in oven 5 min | Top potato crisps with mayo, bacon, egg & tomato; fold & serve |
| 150 g shredded Parmesan | ||||||
| 2 small Yukon Gold potatoes, unpeeled, each cut into 24 (1/16"-thick) slices | ||||||
| 8 slices bacon, cut in half | Arrange bacon on wire rack | |||||
| 60 ml mayonnaise | Whisk mayonnaise, ketchup & Cajun seasoning until smooth | |||||
| 1 tbsp ketchup | ||||||
| 2 tsp Cajun seasoning | ||||||
| 4 slices American cheese | ||||||
| 4 large eggs | Fry eggs in skillet over medium heat, 3–4 min | Season eggs with salt & pepper | ||||
| 1 beefsteak tomato, thinly sliced | ||||||
| Kosher salt | ||||||
| Freshly ground black pepper | ||||||
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