Potato & cheese sandwich with salmon
Golden-baked potato slices take the place of bread in this crispy, cheesy sandwich, layered with chilli avocado cream, teriyaki salmon and peppery cress, all brought together with Kikkoman sauces for a fresh take on comfort food.
Ingredients
For the potato and cheese layer:
For the teriyaki salmon:
For the chilli avocado cream:
For the garnish:
Nutritional facts (per portion):
3,669 kJ / 880 kcalPreparation
Step 1
¼ tsp salt (approx.) – 400 g medium potatoes (approx.) – 1 tbsp Kikkoman Toasted Sesame Oil – 2 tsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 120 g cheese, grated (50:50 mix of mild Gouda and mozzarella)
Preheat the oven to 200 °C and line a baking tray with baking paper, then scatter over a little salt. Peel the potatoes and slice thinly, then arrange the slices in overlapping layers to form two rectangles on the prepared tray. Brush with the Kikkoman Sesame Oil, drizzle with the Lemon Ponzu, scatter over the cheese and bake in the preheated oven for 15–18 min.
Step 2
250 g fresh salmon fillet, skinless – 3 tbsp Kikkoman Teriyaki Wok Sauce with Toasted Sesame
Cut the salmon into strips approximately 1.5 cm wide and coat with the Kikkoman Teriyaki Wok Sauce Toasted Sesame. Place the marinated salmon in a baking dish, slide onto an oven rack and cook alongside the potatoes for 10–15 min.
Step 3
1 small avocado – 60 cream cheese – 2 tsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 3 pinch black pepper, freshly ground – 1 pinch chilli powder or chilli flakes
Mash the avocado flesh, stir in the cream cheese and season with the Lemon Ponzu, pepper and chilli.
Step 4
7 radishes – ½ punnet of cress
Slice the radishes paper-thin and cut the cress from the punnet. Flip one potato rectangle, spread with the chilli avocado cream, top with the teriyaki salmon, garnish with the radishes and cress, fold carefully and serve.
Tip
This sandwich works just as well with sweet potatoes. Bake for 8–10 min only.
Chef's tip: brush the salmon with an extra tbsp of Kikkoman Teriyaki Wok Sauce Toasted Sesame straight from the oven while still hot.
Recipe-ID: 1804
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¼ tsp salt (approx.) – 400 g medium potatoes (approx.) – 1 tbsp Kikkoman Toasted Sesame Oil – 2 tsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 120 g cheese, grated (50:50 mix of mild Gouda and mozzarella)
Preheat the oven to 200 °C and line a baking tray with baking paper, then scatter over a little salt. Peel the potatoes and slice thinly, then arrange the slices in overlapping layers to form two rectangles on the prepared tray. Brush with the Kikkoman Sesame Oil, drizzle with the Lemon Ponzu, scatter over the cheese and bake in the preheated oven for 15–18 min.
250 g fresh salmon fillet, skinless – 3 tbsp Kikkoman Teriyaki Wok Sauce with Toasted Sesame
Cut the salmon into strips approximately 1.5 cm wide and coat with the Kikkoman Teriyaki Wok Sauce Toasted Sesame. Place the marinated salmon in a baking dish, slide onto an oven rack and cook alongside the potatoes for 10–15 min.
1 small avocado – 60 cream cheese – 2 tsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – 3 pinch black pepper, freshly ground – 1 pinch chilli powder or chilli flakes
Mash the avocado flesh, stir in the cream cheese and season with the Lemon Ponzu, pepper and chilli.
7 radishes – ½ punnet of cress
Slice the radishes paper-thin and cut the cress from the punnet. Flip one potato rectangle, spread with the chilli avocado cream, top with the teriyaki salmon, garnish with the radishes and cress, fold carefully and serve.
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