Was watching Jamie Oliver’s 30 min meals and was inspired by his yummy looking Steak sandwich and decided to make something similar but with a twist — this tastes amazing! Pork (I couldn’t find any beef in the convenience store on campus) sandwich and garlic and oregano crispy new baby potatoes.

For the original recipe go to Jamie’s 30 minute meals
If you want to try my version (which is less work btw, I’m a student you know), it’s given below :)

For 1 person

SEASONING:
Oregano (I used dried, but fresh is always better)
Sea salt (or normal salt, it’s just that I use sea salt/rock salt for everything)
Freshly ground pepper (again, you can use normal pepper)
Extra virgin olive oil (or just normal olive oil)

THE POTATOES:
A handful of baby potatoes (or just as many you like)
Boiled water
2 unpeeled cloves of garlic

THE MEAT:
200g stir fry beef or pork (this will save you time, but the taste is better in a whole steak because 1. you don’t loose a lot of the juices while frying and 2. the quality tend to be better)

THE SANDWICH FILLING:
2 slices of soft white bread
2 cherry tomatoes, cut in slices
A few cucumber slices
Lettuce and other green leafy salad plants
Any other salad ingredients you want like onions, sweetcorn, dressing, mayonnaise etc.

1. Give the baby potatoes a rinse (don’t scrub them, we want the skin on) and cut them in halves if they’re too big.
2. Add them to a pan with deep edges (we’re going to boil them in the pan, the edges will keep the water in) and throw in the garlic cloves — no need to peel.
3. Add sea salt generously, and cover the potatoes with boiling water. Add about 1 teaspoon of oregano to the water and let the potatoes cook on medium heat until you can stick a knife into them and you feel they’re soft. It’s gonna take about 10 min though, in the meanwhile you make the meat.

4. Again, add a pinch of sea salt and pepper generously (more pepper) to the meat. Add about 1 teaspoon of oregano and a bit of olive oil and pat it all over the meat.
5. Fry the meat on high heat until it has achieved the colour you want it to. If you’re afraid of screwing up your beef (it can be tricky to fry depending on how you want it), pork would be safer choice. Take it off the heat and get back to your potaoes.

6. When the potatoes are soft, drain the pan and put the potatoes straight back into the pan with a bit of olive oil. Don’t turn off the heat.
7. Take a fork and lightly press down on each potato until the skin just bursts lightly. This will make them fluffy and also absorb the seasoning better.
8. Take the garlic and smash them with a fork, they should be soft and fluffy. Add a good pinch of salt and pepper and just mix everything together.
9. Add the garlic mix to the pan with the potatoes. Sprinkle a good two pinches of oregano and return the pan to the heat. Toss around in the pan until golden and crispy.

10. Toast the bread, put the desired salad stuff on (I only used the green salad and cherry tomatoes, but you can use whatever you want), and arrange the meat on top. Remember to slice the meat if it isn’t already so. Don’t put in too much liquidy stuff, or your bread will get soggy!
11. Cover the sandwich with your second piece of toast and serve with the crispy potatoes.

Enjoy!

Tip: if you’re like me and don’t own a toaster, you can always toast your bread in a dry pan. Just put the pan on the hob, turn the heat on and when it’s hot drop in a slice of bread. Turn it every few seconds until both sides have turned the right colour for you, but be quick or it will burn!