Sandwich #297–“The Elizabeth Taylor-roska” Caviar Sandwich

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297caviarLOCaviar for breakfast. It’s the Elizabeth Taylor way.

Now is a good time to celebrate. Our wedding is in three short weeks. The 300 Sandwiches book is out next week. I’m two sandwiches away from 300. Spring is here. The sun is out. We have our health. What better excuse to have caviar for breakfast?

Caviar sandwiches on a Tuesday morning. In bed. Washed down with the smallest amount of vodka. Before work! Now, THAT is living, my friends. Elizabeth Taylor had this all sorts of right!

I do recommend once in your life, whether you are celebrating your pending nuptials or a new job or just another Tuesday that you’re able to walk this fine Earth, you roast some potatoes, stuff them with caviar and creme fraiche, and eat these scrumptiously decadent potato sandwiches curled up in bed before noon with someone you love while sipping Champagne or vodka. Or, savor them all by yourself, in crisp white sheets on your own damn bed, because frankly who better to celebrate you than you?

Promise me one thing—for god sake don’t waste good caviar on someone you’re just okay with. A mediocre love is not worthy of Siberian bearii.

Adapted from Vicky Thiel, who wrote about Elizabeth Taylor’s caviar sandwiches here.

cooking oil
4 small russet potatoes
1/4 cup crème fraîche
caviar (we used Siberian Baerii from Russ & Daughters)
3 tablespoons chopped chives
3 tablespoons chopped shallotsPrick skin of potatoes, then rub the outsides with cooking oil. Bake potatoes on a large cooking sheet or an at 350 degrees for one hour. Remove potatoes from oven. Cut in half lengthwise, and scoop out the white insides, leaving enough rim to hold the caviar. Scoop crème fraîche into one potato half, and top with two or three giant tablespoons of caviar. Sprinkle on finely chopped shallots and chopped chives, and put the other crispy half of baked potato skin and close sandwich. Eat the sandwich with your hands. Wash down with Champagne or vodka.

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