Viral Potato Sandwich
The viral potato sandwich is a crispy, flavor-packed twist on a classic, using thinly sliced Yukon Gold potatoes baked with Parmesan as the “bread.” Layered with Dijon mustard, deli turkey, fresh arugula, juicy tomato, and creamy mozzarella, it’s a satisfying, gluten-free option that’s as fun to make as it is to eat. Perfect for lunch, brunch, or a trendy snack, this recipe delivers viral-worthy crunch in every bite.
Tasty Team
Total Time
35 minutes
35 min
Prep Time
5 minutes
5 min
Cook Time
30 minutes
30 min
Total Time
35 minutes
35 min
Prep Time
5 minutes
5 min
Cook Time
30 minutes
30 min
Ingredients
for 2 sandwiches
- 2 (about 7 ounces each) Yukon Gold potatoes, scrubbed and thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- sea salt, to taste
- black pepper, to taste
- ⅓ cup shredded parmesan cheese
- 2 tablespoons dijon mustard
- 4 (½ ounce each) deli turkey slices
- ½ cup arugula
- 1 large heirloom tomato, sliced
- 1 large mozzarella cheese ball, sliced
Nutrition Info
- Calories 487
- Fat 21g
- Carbs 46g
- Fiber 4g
- Sugar 3g
- Protein 28g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss together the potatoes, oil, garlic powder, salt, and pepper in a bowl until evenly coated.
- Arrange the seasoned potato slices in overlapping 6x4 rows on the prepared baking sheet. Sprinkle with the Parmesan cheese. Bake for about 25 minutes, until the potatoes are golden brown and crispy around the edges. Let cool slightly, about 5 minutes.
- Spread a thin layer of mustard over each potato slice. Top evenly with the turkey, arugula, tomato, and mozzarella cheese.
- Fold the “potato bread” slice over to form a sandwich. Serve immediately.
- Enjoy!
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