Title: Emeril's Knife And Fork Open-Faced Sandwich
Categories: Emlive03
Yield: 4 servings

1 Egg
1 tb Creole mustard
Juice of one fresh lemon
2 ts Chopped garlic
1 tb Prepared Horseradish
1 c Vegetable oil
Salt; to taste
Freshly-ground black pepper;
-to taste
8 sl Italian bread; 1/2" thick
1/4 c Butter; at room temperature
3 lb Roasted Pork Butt; see *
-Note
16 sl Munster cheese
2 lb New potatoes; thinly sliced,
Soaked in water and drained
1 tb Finely-chopped fresh parsley
-leaves

* 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.

Recipe 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

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

09-25-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.