Recipe

Emeril's Knife And Fork Open-faced Sandwich

A hearty pork sandwich, served with a side of crispy potato chips.

  • Yield: 4 open-faced sandwiches

Ingredients

  • 1 egg
  • 1 tablespoon Creole mustard
  • Juice of one fresh lemon
  • 2 teaspoons chopped garlic
  • 1 tablespoon prepared horseradish
  • 1 cup vegetable oil
  • Salt
  • Freshly ground black pepper
  • 8 slices (1/2-inch thick) Italian bread
  • 1/4 cup butter, at room temperature
  • 3 pounds of Roasted Pork Butt
  • 16 slices Munster cheese
  • 2 pounds new potatoes, thinly sliced, soaked in water and drained
  • 1 tablespoon finely chopped fresh parsley leaves

Directions

  • Preheat the oven to 400 degrees F.
  • 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, slowly add the oil in a steady stream until the mixture is thick. Season with salt and pepper. Cover and refrigerate until chilled.
  • Spread each side of the bread 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 pound of the meat 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.