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Paprika Potato with Asian Slaw Sandwich

I love it when simple recipe gives such a flavourful result. We have been eating really heavy meals and greasy food all weekend, so I wanted to make a light and fresh bite for lunch.

We love sandwich, the meatier- the juicer, the better. But today I took a vow to take a lean meal without meat. Potato is not our favourite ingredient. Other than chips and French fries, I barely bought potato to my kitchen. But when I saw these beautiful fresh potatoes at the store this morning, I couldn’t get pass without picking them up. They were so firm, fresh, and their skins were glossed with mud. It seemed perfect for my healthy and fresh feast.

I roasted potato with paprika and salt in the oven while I was preparing vegetable for my Asian slaw. I didn’t realized how comforting and inviting roasted potato smell is going to be. It was so warm and almost sweet in contrast to the pungent smell of paprika. Was it the time I am about to fall in love with potato… maybe yes!

When I was preparing this dish, I was first skeptical if I would be enjoying this sandwich without meat at the end. I could eat this sandwich everyday and night. It was so fresh, juicy, and delicious.

Paprika Potato with Asian Slaw Sandwich

Ingredients: (4 servings)

For Paprika Potato

2 potato- peeled and cut into long wedges

1/4 tsp salt

1/2 tsp paprika

1 tsp olive oil

For Slaw

2 medium carrots- julienned

2 cucumbers-julienned

1 onion-finely sliced

1 red chili- chopped

A handful of coriander leaves- chopped

1/2 tbsp sugar

2 tsp rice wine vinegar

1/2 tsp salt

You will also need

1 French bread- cut into 4 portions

2 tbsp butter

Sriracha sauce- optional


  1. Sprinkle salt and paprika over potato wedges, drizzle with some olive oil, and bake in the preheated oven at 180 degree C for 15-20 minutes or until golden brown and cook thoroughly. Keep aside.
  2. Combine carrot, cucumber, onion and red chili in the mixing bowl.
  3. Add vinegar, sugar and salt to taste. Mix well.
  4. Add coriander leaves and give it a quick stir. Keep aside.
  5. Half French bread without cutting through. Spread the bread with some butter and heat them over the medium-heat skillet until slightly toasted.
  6. Add paprika potato in the bread and top with Asian slaw. Drizzle with some Sriracha sauce if you like.

I simply loved the warmness of potato that made paprika tasted even spicier. These hot potato wedges made my tongue burn with pleasure. The cooling and refreshing Asian slaw was so light and juicy. That sweet and souvory juice dripped down to the bread, made it slightly soft and soaked with flavours. Carrot and cucumber was so thin and almost melt into the mouth in ever bite. I didn’t know I could enjoy this simple vegetarian sandwich, but I did and it was lovely.

Have a beautiful day,

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