Name: Buttery Potato Salad Sandwich
Ingredients: 1 potato; 1/2 cucumber; 1/8 onion; A pinch of salt; 1 tsp olive oil; 1 tsp vinegar; 2 slices of Chojuku bread (6-slice thickness); Mayonnaise, to taste; Whole grain mustard, to taste; 1 slice of ham; 1 slice of cheese; 10g butter

About "Buttery Potato Salad Sandwich"

In this video, culinary expert Koh Kentetsu shows how to make a fluffy potato salad sandwich using Pasco's Chojuku bread (6-slice thickness). The main filling is a potato salad flavored with butter, paired with sliced ham and cheese. Salting the cucumber and onion, then tossing them with olive oil and vinegar, adds a refreshing accent. Toasting the bread in butter until golden brown enhances the rich aroma and fluffy texture, making this the perfect dish for breakfast.

Tips for Making "Buttery Potato Salad Sandwich"

下準備
きゅうりと玉ねぎは薄切りにして塩少々をふり、しばらく置いて水分が出たらしっかりと絞る。その後オリーブオイル小さじ1と酢小さじ1で和えておく。
下準備
じゃがいもは皮をむいてひと口大に切り、水にさらしてアクを抜いてから茹でる。竹串がスッと通るまで柔らかく茹でたら湯を切り、鍋に戻して弱火で水分を飛ばしてホクホクにする。
味付け
じゃがいもが熱いうちにマッシュし、マヨネーズと粒マスタードを適量加えて混ぜる。粗熱が取れたら、水気を絞ったきゅうりと玉ねぎを加えてさらに混ぜ合わせる。
火加減
パンを焼く際はフライパンにバター10gを熱し、中火でこんがりきつね色になるまで両面をじっくり焼く。バターが全体に行き渡るようにパンを押しつけながら焼くと香ばしく仕上がる。
組み立て
焼き上がったパンの内側（焼き面）にマヨネーズと粒マスタードを塗り、ロースハム、スライスチーズ、ポテトサラダの順に重ね、もう1枚のパンで挟む。食べやすい大きさに切って盛り付ける。

Ingredients for "Buttery Potato Salad Sandwich"

12 items

* Tap ingredient names to find on Amazon

1potato
1/2cucumber
1/8onion
Apinch of salt
1tsp olive oil
1tsp vinegar
2slices of Chojuku bread (6-slice thickness)
Mayonnaise,to taste
Wholegrain mustard, to taste
1slice of ham
1slice of cheese
10gbutter

How to Make "Buttery Potato Salad Sandwich"

01
Thinly slice the cucumber into rounds and thinly slice the onion.
02
Combine the cucumber and onion, sprinkle with a pinch of salt, massage gently, and let sit for a few minutes. Squeeze out any excess moisture thoroughly.
03
Add 1 tsp of olive oil and 1 tsp of vinegar to the squeezed cucumber and onion, toss well, and set aside to marinate.
04
Peel the potato, cut into bite-sized pieces, and soak in water to remove excess starch.
05
Place the potato in a pot with enough water to cover it, bring to a boil, and cook until a bamboo skewer slides through easily.
06
Drain the cooked potato, return it to the pot over low heat, and shake the pot to evaporate excess moisture until fluffy.
07
While the potato is still hot, mash it with a potato masher or fork, then add mayonnaise and whole grain mustard to taste and mix.
08
Once the mashed potato has cooled slightly, add the marinated cucumber and onion, and gently fold them in to finish the potato salad.
09
Heat a frying pan over medium heat, melt 10g of butter, and place the 2 slices of Chojuku bread in the pan.
10
Press down on the bread to absorb the butter evenly, and toast both sides until golden brown.
11
Remove the toasted bread and spread mayonnaise and whole grain mustard on the inner (toasted) sides.
12
On one slice of bread, layer the ham, cheese, and potato salad in that order.
13
Top with the other slice of bread and press down gently to set.
14
Cut diagonally or straight into easy-to-eat pieces, plate, and serve.

Detailed Commentary on "Buttery Potato Salad Sandwich"

* Content organized by topics from the video.

Tips for Fluffy Potato Salad

To get a fluffy texture, make sure to return the drained potatoes to the pot and shake them over low heat to evaporate any remaining moisture before mashing.

Pre-treating the Vegetables

Salting the cucumber and onion and squeezing out the water prevents the sandwich from becoming soggy. Marinating them in olive oil and vinegar adds a bright, refreshing flavor.

Toasting with Butter

Pressing the bread into the melted butter in the pan ensures an even, golden-brown crust and a rich, savory aroma that pairs perfectly with the potato filling.

Buttery & Fluffy Potato Salad Sandwich Recipe