Hearty and Delicious Morning Bun Sandwich with Baby Potatoes
Easy Morning Bun Sandwich Recipe Using Canned Baby Potatoes
This is a morning bun sandwich made easily and quickly using Dongwon’s canned baby potatoes. Fill soft morning buns generously with a savory and sweet baby potato salad for a wonderful brunch or a satisfying snack. The mildness of the baby potatoes, the crispness of the vegetables, and the softness of the boiled eggs combine for a flavor that everyone from young to old will love. Since it uses canned products, the cooking process is simple, making it something even beginner cooks can tackle with confidence. Enjoy a homemade morning bun sandwich enriched with the burst of canned corn and savory sausage!
Main Ingredients- Dongwon Canned Baby Potatoes 2 cans (400g)
- 1/2 Onion
- 1/2 Cucumber
- 2 Boiled Eggs
- 2 Tbsp Canned Corn
- 1 Frank Sausage (finely chopped)
Sauce & Garnish- 5 Tbsp Mayonnaise
- 1 Tbsp Condensed Milk
- Pinch of Salt
- Pinch of Black Pepper
- 1 slice Butter (for spreading on morning buns)
- 2 tsp Mustard Sauce
- 5 Tbsp Mayonnaise
- 1 Tbsp Condensed Milk
- Pinch of Salt
- Pinch of Black Pepper
- 1 slice Butter (for spreading on morning buns)
- 2 tsp Mustard Sauce
Cooking Instructions
Step 1
Prepare the ingredients for the sandwich filling. You’ll need canned baby potatoes, cucumber, onion, boiled eggs, finely chopped frank sausage, and canned corn. Also, get ready the butter and mustard sauce mixture for spreading on the morning buns.
Step 2
Drain the canned baby potatoes completely and place them in a large bowl. Cover with plastic wrap and microwave for about 1 minute. This step warms the potatoes, making them much easier to mash.
Step 3
The reason for warming the potatoes is that they mash more smoothly and without lumps when warm. The mashed potatoes will form the creamy base for the sandwich filling.
Step 4
Finely dice the onion. Add half a tablespoon of coarse salt and 2 tablespoons of water, and let it sit for 10 minutes to pickle. Slice the cucumber into thin half-moons, and like the onion, add half a tablespoon of coarse salt and 2 tablespoons of water, letting it pickle for 10 minutes. Adding a little water along with the salt helps the vegetables soften faster.
Step 5
Rinse the pickled onion and cucumber lightly under cold running water to remove any slimy texture. Then, drain them well in a colander or squeeze out as much moisture as possible using a mesh bag or by hand. This ensures the sandwich filling won’t be watery.
Step 6
Prepare the boiled eggs. Letting eggs sit at room temperature for about 30 minutes before boiling can prevent them from cracking. Place the eggs in water that covers them, add 1 tablespoon of salt and 1 tablespoon of vinegar, and boil for 15 minutes until hard-boiled. Immediately plunge the boiled eggs into cold water, then peel and finely chop them.
Step 7
Now it’s time to mix all the sandwich filling ingredients. In the bowl with the mashed potatoes, add the finely chopped frank sausage, canned corn, drained cucumber and onion, and the chopped hard-boiled eggs. Then, add 5 tablespoons of mayonnaise, 1 tablespoon of condensed milk, a pinch of salt, and a pinch of pepper. Mix everything thoroughly. Adding a little condensed milk will greatly improve the creaminess and flavor of the filling.
Step 8
Using a spatula or spoon, gently mix all the ingredients until well combined with the mayonnaise sauce. It’s important to mix evenly without any lumps.
Step 9
The amount of filling made will be enough for about 10 morning buns. You can make plenty to enjoy.
Step 10
Prepare the butter and mustard sauce for the morning buns. Melt one slice of butter slightly in the microwave. Once it’s slightly cooled, stir in 2 teaspoons of mustard sauce. Letting it cool slightly without completely solidifying will give it the perfect consistency for spreading on the morning buns.
Step 11
Carefully slice the morning buns lengthwise, creating a deep pocket for the filling. To prevent the bun from becoming soggy from the moist filling, spread a thin layer of the prepared butter-mustard mixture on the inside surfaces. This step helps maintain the bun’s slight crispness.
Step 12
Generously spoon the prepared baby potato salad filling into the slit morning buns, spreading the butter-mustard mixture. Fill them so the filling is abundant and slightly visible on top for a more appealing look.
Step 13
Filling the buns this way completes a total of 10 delicious morning bun sandwiches. (One was eaten by the author before the photo was taken.)
Step 14
While you can make sandwiches with sliced bread, personally, I find the soft texture of morning buns to be a better match for this sandwich. Your perfect morning bun sandwich, ready to be enjoyed with a cup of coffee, is now complete!
Step 15
Doesn’t the filling look packed and abundant? When you make sandwiches at home, you can make them much more generous and satisfying than store-bought ones. I highly recommend these wonderfully soft and delicious morning bun sandwiches for brunch, as a snack, or even for packed lunches!
