Open Cheese-Bacon Sandwiches with Roasted Brussels Sprouts and Cottage Fried Potatoes

Step 1: Prepare Potatoes

Chop potatoes into 1/2-inch cubes. Place in a saucepan, cover with water, and boil until tender (about 10-15 minutes). Drain and refrigerate until evening.

Step 2: Prepare Sandwich Topping

In a bowl, combine 2 well-beaten eggs, 2 cups shredded sharp cheese, 1 tsp Worcestershire sauce, 1/2 tsp salt, and 1/4 tsp paprika. Mix well.

Step 3: Prepare Brussels Sprouts

Halve Brussels sprouts. In a bowl, toss with olive oil, salt, pepper, and garlic powder. Spread on a foil-lined sheet pan.

Step 4: Toast Bread

Place 6 slices of bread on a foil-lined sheet pan. Broil until one side is toasted (approximately 2-3 minutes).

Step 5: Assemble Sandwiches

Flip the toasted bread slices so the untoasted side is up. Spread the egg and cheese mixture evenly over each slice. Place 2 half-strips of bacon on top of each sandwich.

Step 6: Broil Meal

Place the sheet pan with sandwiches and the sheet pan with Brussels sprouts under the broiler. Broil for 6 minutes on each side for the Brussels sprouts. Broil the sandwiches until the cheese is melted and bubbly and the bacon is crisp (approximately 6-10 minutes, depending on broiler strength and rack position).

Step 7: Fry Potatoes

Heat oil in a frying pan. Add the refrigerated boiled potatoes and fry until golden brown and crispy (approximately 10-15 minutes).

Step 8: Serve

Plate the fried potatoes, roasted Brussels sprouts, and open cheese-bacon sandwiches. Serve hot.

• Pre-boiling and refrigerating potatoes helps them crisp up better when fried.

• For faster broiling, raise the oven rack closer to the top element.

• The vintage sandwich recipe is quick and easy, suitable for busy evenings.

• Use different types of cheese for the sandwiches.

• Experiment with other seasonings for the Brussels sprouts and potatoes.

• Serve with a side salad instead of potatoes or Brussels sprouts.