Mexican fried potato sandwich

This Mexican fried potato sandwich is a bold, satisfying lunch, bursting with zesty slaw, smoky chilli sauce, creamy avocado, and salty ricotta, all packed into a crusty roll and finished with spiced chips for a truly memorable bite.

This Mexican fried potato sandwich scores a Nutri-Score B. It’s packed with fibre and vitamins from the slaw and avocado, and uses Greek yoghurt for a lighter slaw dressing. The cheese and chips add richness, so enjoy as part of a balanced meal.

Equipment

Ingredients

For the slaw

• 1 toasted sweetcorn on the cob, corn removed
• ¼ white cabbage, shredded
• 2 jalapeño peppers, chopped
• 25g chopped fresh coriander
• 2 limes, juice only
• 3 tbsp Greek-style yoghurt
• 4 spring onions, chopped
• 2 tbsp olive oil
• 1 tbsp cider vinegar, to taste
• Salt and freshly ground black pepper

For the chilli sauce

• 2 tbsp vegetable oil
• 3 dried ancho chillies, rehydrated
• 3 dried chipotle chillies, rehydrated
• 4 garlic cloves, crushed
• 1 onion, chopped
• 3 jalapeño peppers, chopped
• 300ml tomato passata
• 2 tbsp red wine vinegar
• Salt and freshly ground black pepper

For the garnish

• 2 small crusty white bread rolls, halved
• 50g salted ricotta cheese, ½ sliced and ½ grated
• 1 avocado, chopped or mashed
• Spiced chips, to serve

Method

1. Make the slaw

1. In a bowl, mix the sweetcorn, cabbage, jalapeños, coriander, lime juice, Greek yoghurt, spring onions, olive oil, and cider vinegar. Season with salt and black pepper. Taste and adjust the seasoning.

2. Prepare the chilli sauce

2. Heat the vegetable oil in a large saucepan. Add the rehydrated ancho and chipotle chillies, garlic, onion, and jalapeños. Fry for 5–8 minutes until softened.
3. Add the tomato passata and cook down for about 20 minutes until thickened. Stir in the red wine vinegar and season with salt and pepper.
4. Blend the sauce in a food processor or with a stick blender until smooth. Set aside.

3. Assemble the sandwich

5. Toast the bread rolls in a frying pan and cut in half.
6. Dip the crusty outside of each roll in the spicy tomato sauce.
7. Heat a dry pan over high heat and cook the rolls to blacken on both sides.
8. Fill each roll with sliced salted ricotta, slaw, avocado, and spiced chips. Serve the remaining chips on the side, topped with grated ricotta.

Enjoy this Mexican fried potato sandwich for a spicy, satisfying lunch or dinner!

Suggested Wine Pairing

This Mexican fried potato sandwich pairs beautifully with crisp, refreshing white wines or lively rosés that cut through the spice and richness. Here are three great options under £12.50:

• Majestic: The Ned Sauvignon Blanc – Zesty and citrusy, perfect for the slaw and chilli sauce.
• Tesco: Finest Pinot Grigio Rosé – Light and fruity, balances the heat and creamy ricotta.
• Sainsbury’s: Taste the Difference Verdejo – Fresh and herbal, complements the coriander and lime.

What can you serve with this

1. Mexican street corn (elote) – Grilled corn with cheese and chilli for extra flavour.
2. Refried beans – Creamy beans make a hearty, classic side.
3. Fresh tomato salsa – Adds brightness and a juicy kick alongside the sandwich.

FAQs for Mexican Fried Potato Sandwich

• Can I make this sandwich vegan? Yes, use plant-based yoghurt and cheese alternatives.
• What are spiced chips? They’re fries or potato wedges tossed with chilli, cumin, and paprika.
• Can I use a different cheese? Feta or queso fresco work well if ricotta isn’t available.
• Is this sandwich spicy? It has a gentle heat, but you can adjust the chillies to taste.
• Can I make the chilli sauce ahead? Yes, it keeps in the fridge for up to 5 days.
• What bread works best? Crusty white rolls, ciabatta, or sourdough all hold up well to the fillings.
• Can I add extra fillings? Absolutely—try pickled onions, lettuce, or sliced radish.
• Is this recipe gluten-free? Use gluten-free rolls and check all ingredients to ensure they’re suitable.

Nutri-score Health Check

This Mexican fried potato sandwich scores a B on the Nutri-Scale.

Positive Factors: High in fibre and vitamins from the slaw and avocado, and uses Greek yoghurt for a lighter dressing.

Negative Factors: Contains cheese and fried chips, so enjoy as part of a balanced diet.

This score has been automatically calculated from the ingredients in the recipe and is only a guide.