Bacon, Lettuce, Tomato and Idaho Potato Sandwich

Photo: Idaho Potato Commission

From: Sojourner Café, Santa Barbara, CA.

Yield: 1 serving.

1 Idaho^® potato, 70 count

5 slices slab bacon

1 cup canola oil

2-3 tomato slices

1 iceberg lettuce leaf

2 tsp. mayonnaise (more if desired)

In a preheated 400°F oven, bake potato for 45 minutes (slightly under-done). Set aside. Cut top of potato horizontally ½" thick. Do the same with bottom of the potato. (Save middle for other menu items.)

In frying pan, cook 5 slices bacon until crispy. Put on paper towel to soak up excess fat. Set aside.

In frying pan, heat 1 cup canola oil until approximately 375°F. Quickly fry the potato top and bottom, turning once until browned. Place on paper towel to soak up excess oil. Place potato slices, skin-down, on working surface. Put mayonnaise on one slice. Add sliced tomato, bacon, lettuce and other potato slice. Carefully slice in half with serrated knife.