Fried Potato and Olive Sandwich

Carol Bullock's Note:

Definitely an "every now and then" type sandwich -pretty high in fat and calories but extremely tasty.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Yield: 1 sandwich

• 1 large russet potato
• 1⁄3;-½ cup chopped black olives
• 1 big round tomato , sliced
• vegan mayonnaise (or any manyonnaise of your choice)
• 2 slices sourdough bread (or any bread of your choice)
• olive oil
• balsamic vinegar
• salt and pepper

Directions:

1. Peel and slice potato into rounds.
2. Boil until almost fork-tender and drain.
3. Let cool down a little.
4. Heat olive oil in fry pan (a generous amount) and fry potato until golden brown on both sides.
5. Salt and drain on paper.
6. Toast bread and slather each piece with mayo.
7. Stack potatoes, olives and tomato.
8. Drizzle a little balsamic vinegar over this.
9. Crack some fresh pepper over the top of this and you're set!