Emeril's Knife and Fork Open-Faced Sandwich Recipe

Name: Emeril's Knife and Fork Open-Faced Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 1 tablespoon Creole mustard; Juice of one fresh lemon; 2 teaspoons chopped garlic; 1 tablespoon prepared Horseradish; 1 cup vegetable oil; Salt; Freshly ground black pepper; 8 slices (1/2-inch thick) of Italian bread; 1/4 cup butter, at room temperature; 3 pounds of Roasted Pork Butt; 16 slices of Munster cheese; 2 pounds new potatoes, thinly sliced, soaked in water and drain; 1 tablespoon finely chopped fresh parsley leaves

Servings: persons

1 egg
1 tablespoon Creole mustard
Juice of one fresh lemon
2 teaspoons chopped garlic
1 tablespoon prepared Horseradish
1 cup vegetable oil
Salt
Freshly ground black pepper
8 slices (1/2-inch thick) of Italian bread
1/4 cup butter, at room temperature
3 pounds of Roasted Pork Butt
16 slices of Munster cheese
2 pounds new potatoes, thinly sliced, soaked in water and drain
1 tablespoon finely chopped fresh parsley leaves

1
Preheat the oven to 400 degrees F. For the White Remoulade: In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, garlic and horseradish.
2
Process until smooth.
3
With the machine running and in a steady stream, add the oil until the mixture is thick.
4
Season with salt and pepper.
5
Cover and refrigerate until chilled.
6
Spread each side of the bread with the butter.
7
Place the bread on the griddle and cook for 2 to 3 minutes on each side or until golden.
8
Remove from the griddle.
9
Spread each piece of the bread with the White Remoulade.
10
Mound about 1/3 of a pound on the meat on each piece of bread.
11
Lay two slices of the cheese on top of each mound of meat.
12
Place each piece of bread on a baking sheet.
13
Place in the oven and bake until the cheese is bubbly, about 6 to 8 minutes.
14
Fry the potatoes until golden brown, about 3 to 5 minutes, stirring occasionally.
15
Remove and drain on paper towels.
16
Season with salt and pepper.
17
To serve, place two open-face sandwiches on each plate.
18
Garnish each with a pile of potatoes.
19
Garnish with the parsley

2156

kcal

Calories

161

Fat

Carbs

130

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 egg, 1 tablespoon Creole mustard, Juice of one fresh lemon, 2 teaspoons chopped garlic, and more.

Yes, Emeril's Knife and Fork Open-Faced Sandwich falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Emeril's Knife and Fork Open-Faced Sandwich

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions