Emeril's Knife And Fork Open-Faced Sandwich

Recipe Ingredients

1		Egg
1 tablespoon	15ml	Creole mustard
		Juice of one fresh lemon
2 teaspoons	10ml	Chopped garlic
1 tablespoon	15ml	Prepared Horseradish
1 cup	237ml	Vegetable oil
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Italian bread, 1/2" thick
1/4 cup	49g / 1.7oz	Butter - at room temperature
3 lbs	1362g / 48oz	Roasted Pork Butt - see * Note
16		Munster cheese
2 lbs	908g / 32oz	New potatoes - thinly sliced,
		Soaked in water and drained
1 tablespoon	15ml	Finely-chopped fresh parsley leaves

Recipe Instructions

* Note: See the "Roasted Pork Butt" recipe which is included in this collection.

Preheat the oven to 400 degrees.

For the White Remoulade: In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, garlic and horseradish. Process until smooth. With the machine running and in a steady stream, add the oil until the mixture is thick. Season with salt and pepper. Cover and refrigerate until chilled.

Spread each side of the bread slices with the butter. Place the bread on the griddle and cook for 2 to 3 minutes on each side or until golden. Remove from the griddle. Spread each piece of the bread with the White Remoulade. Mound about 1/3 of a pound on the Roasted Pork Butt on each piece of bread. Lay two slices of the cheese on top of each mound of meat. Place each piece of bread on a baking sheet. Place in the oven and bake until the cheese is bubbly, about 6 to 8 minutes.

Fry the potatoes until golden brown, about 3 to 5 minutes, stirring occasionally. Remove and drain on paper towels. Season with salt and pepper.

To serve, place two open-face sandwiches on each plate. Garnish each with a pile of potatoes. Garnish with the parsley.

This recipe yields 4 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1B53 broadcast 09-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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