Fried Cheese Potato Sandwiches
There’s something wonderfully nostalgic about fried sandwiches – especially when they’re golden, gooey, and made with cheese and potatoes!
I first came across a version of this recipe while watching the “Delmira Cooking” channel, and immediately knew I had to try it. After some experimentation, I gave it my own spin.
I’m not a professional chef – just someone who loves comforting, crave-worthy food that’s simple to make and always satisfying.
This sandwich is crispy on the outside, creamy and cheesy on the inside and absolutely addictive.
Tools Table
| Tool | Purpose | Where to Buy |
|---|---|---|
| Non-stick Pan | For frying the sandwich evenly | Amazon, Walmart |
| Potato Masher | To mash boiled potatoes | Kitchen supply stores |
| Bread Knife | To trim or slice bread if needed | Any grocery store |
Prep Time
- Total Time: 30–35 minutes
- Potato boiling: 15–20 minutes
- Sandwich frying: 2–3 minutes per side
- Assembly and prep: ~10 minutes
Ingredients
- 2 medium potatoes (approx. 300g)
- 4 slices sandwich bread
- 100g mozzarella cheese (shredded or slices)
- 1 egg (beaten)
- 1 cup bread crumbs (approx. 70g)
- Salt, pepper to taste
- Optional: pinch of chili flakes, herbs (oregano, parsley)
- Oil for frying (about 3 tbsp)
Instructions
- Boil Potatoes: Wash, peel, and cut the potatoes into chunks. Boil them in lightly salted water on medium heat for 15–20 minutes until soft.
- Mash and Season: Drain and mash the potatoes. Season with salt, pepper, and optional herbs or chili flakes.
- Prepare Bread: Take 2 slices of bread. Spread a generous layer of mashed potato onto one slice. Place mozzarella cheese on top, then cover with another slice.
- Seal and Shape: Press the edges gently to seal. Trim crusts if desired for neater edges.
- Coat the Sandwich: Dip the sandwich into beaten egg, then coat thoroughly with bread crumbs.
- Fry to Perfection: Heat oil in a non-stick pan over medium heat. Fry the sandwich for 2–3 minutes on each side until golden and crispy.
- Serve Hot: Slice in half and serve warm. Best enjoyed fresh with ketchup or your favorite dip!
Food Storage
- These sandwiches are best eaten fresh.
- If you have leftovers, wrap in foil and refrigerate for up to 2 days.
- Reheat in a pan or air fryer to regain crispiness. Avoid microwaving, as it softens the crust.
Pro Tips
- Cheese Choices: Try cheddar, gouda, or pepper jack for a different flavor profile.
- Stuffing Ideas: Add chopped spinach, corn, or sautéed onions to the potato mash.
- Healthier Version: Air fry instead of pan-frying, or use whole wheat bread.
- Crispier Finish: Double coat with egg and bread crumbs for extra crunch.
Nutrition Facts (Per Sandwich)
| Nutrient | Amount |
|---|---|
| Calories | ~340 kcal |
| Protein | 12g |
| Carbohydrates | 38g |
| Fat | 16g |
| Saturated Fat | 6g |
| Fiber | 3g |
| Sodium | 480mg |
| Calcium | 180mg |
Note: Values are approximate and vary by ingredients and portion size.
FAQs
1. Can I make this sandwich without egg?
Yes! You can substitute the egg with a mixture of flour and water (1 tbsp flour + 2 tbsp water) to help the bread crumbs stick.
2. What kind of bread works best?
Use soft white or milk bread for the classic taste. Whole grain or sourdough can be used for a healthier twist.
3. Can I bake this sandwich instead of frying?
Absolutely. Bake at 375°F (190°C) for 12–15 minutes, flipping once halfway through.
4. Is this kid-friendly?
Very! Just skip the chili flakes if your child prefers mild flavors.
5. Can I prep this ahead of time?
Yes. Assemble and coat the sandwiches, then store them covered in the fridge for a few hours before frying.
Final Thoughts
This fried cheese potato sandwich is the ultimate comfort food – simple ingredients, easy process, and flavors that satisfy every craving.
Whether you’re whipping it up for a cozy lunch or sharing with family, it’s a guaranteed hit.
Thank you for cooking with me today and remember, it’s okay to make it your own.
You don’t have to be a chef – just someone who loves good food. ❤️