The "Other" Sandwich

I’m always trying to think of new and creative ideas for h’orderves and appetizers. Most of the time people just end up buying some frozen puff pastry style appetizers or just putting out some store bought chips and salsa. I always like turning something that has already been done into something completely different. For example, this h’orderve emulates that of a cheese sandwich, but instead of bread I use potatoes, and instead of a cows milk cheese I use a goats milk cheese. (Which my Lactose intolerant friends love) The only time consuming part of this dish is the boiling of the potatoes. And the rest you can handle pretty easily. If you do not like sour cream or lemon, of course you could substitute with another creamy sauce of your liking, but for me, that tart bite of the lemon cuts through the creamy goat cheese with that little crunch of the peppery Arugula, taking the appetizer “sandwich” to a whole new level!

 

 

 

 

Potato and Goat cheese appetizer  

 

6 yellow Potatoes

4-5 oz goat cheese

1 bunch arugula

4 oz sour cream

1 tbsp lemon juice

Salt and pepper

 

 

Boil potatoes in a large pot of water until fork tender, about 30 minutes. Be careful to not over cook so potatoes so they will keep there form when cut. Let potatoes cool. Cut potatoes width wise 1 ½ inch think. Season each side with salt and pepper.

In a bowl, mix sour cream, lemon juice and a pinch of salt and pepper. Set aside.

To assemble, crumble a piece of goat cheese on top of 1 slice of potato. Place a couple arugula leaves over top of goat cheese, and then place another slice of potato over arugula. Drizzle lemon sour cream over top, and then place a toothpick into the middle to keep the form of the h’orderve. Repeat until ingredients have been all used.