Sandwich With Fries Recipe
Make Sandwich With Fries Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Sandwich
For the Fries
Method
For the Fries
- 1
Prepare potatoes
Wash and peel the russet potatoes (peel optional for skin-on fries). Cut each potato into even 1/3 inch thick sticks. Place cut fries in a large bowl of cold water and rinse until water runs clearer to remove surface starch. Then soak the fries in cold water for at least 30 minutes (or up to 2 hours) to further remove starch — this yields crisper fries.
- 2
Dry and toss
Drain the soaked potatoes and spread them on clean kitchen towels or paper towels. Pat them completely dry—moisture will cause oil splatter and soggy fries. In a bowl, toss the dried fries with the cornstarch (if using) until lightly coated, then add garlic powder and paprika and toss to distribute evenly.
- 3
Heat oil
Pour 2 cups of vegetable oil into a heavy-bottomed pot or deep fryer, filling no more than half full. Heat oil to 325°F (160°C) for the first blanch fry. If you don't have a thermometer, heat until a small piece of bread sizzles gently and rises slowly.
- 4
First fry (blanch)
Working in batches, add fries to the hot oil without overcrowding and fry for 3–4 minutes until they are cooked through but not browned. Remove with a slotted spoon and place on a wire rack or paper towels to drain. Let the blanched fries rest for 8–10 minutes; this step improves texture.
- 5
Second fry (crisp)
Increase oil temperature to 375°F (190°C). Fry the rested fries in batches again for 2–3 minutes until golden-brown and crisp. Remove to a wire rack or paper towels. Immediately season with coarse salt while still hot so salt adheres.
- 6
Finish
Transfer fries to a serving dish and keep warm while you assemble sandwiches. Taste and adjust seasoning with extra salt or a pinch more paprika if desired.
For the Sandwich
- 7
Prep vegetables and bread
Slice the tomato into 1/4-inch rounds. Tear or wash lettuce leaves and dry them. Slice the sandwich rolls horizontally but not all the way through if you prefer hinged rolls. Lightly spread the insides of the rolls with the softened butter and brush the cut sides with 1 teaspoon olive oil.
- 8
- 9
Assemble condiments
In a small bowl combine mayonnaise and Dijon mustard. Season with a pinch of salt and pepper. Spread half of the mayo-mustard mixture on the bottom half of each roll and reserve the other half for the top if desired.
- 10
Layer sandwich
On the bottom roll, layer lettuce leaves, 4 ounces of roasted turkey or chicken slices (divide evenly per sandwich), then 2 cheese slices per sandwich, tomato slices, and pickle slices. Season tomato with a light pinch of salt and a grind of black pepper. Top with the roll lid and press gently to compact.
- 11
Optional warm melt
If you prefer the cheese melted, place assembled sandwiches in a skillet over low heat with a lid on for 1–2 minutes, or put under a broiler very briefly until cheese just melts—watch closely so bread doesn't over-brown.
- 12
Slice and serve
Cut sandwiches in half crosswise if desired. Serve immediately with a generous portion of hot fries on the side. Provide ketchup, mayo, or your preferred dipping sauces.