Why You’ll Love these Loaded Potato Latke Sandwiches
Why would anyone resist a sandwich where crispy latkes replace bread? I’m talking about perfectly golden potato pancakes—crunchy on the outside, tender inside—standing in for boring old slices.
The contrast of textures is what makes this sandwich truly special. Creamy sour cream meets silky lox, while fresh chives add that perfect oniony zip.
And unlike regular sandwiches that often get soggy, these sturdy latkes hold up remarkably well.
Plus, they’re endlessly customizable. Prefer a vegetarian version? Skip the lox and add extra veggies.
Need gluten-free? These already are!
What Ingredients are in Loaded Potato Latke Sandwiches?
These loaded potato latke sandwiches are all about simple, flavorful ingredients that create something truly magical when combined. The star of the show is definitely the humble potato, which transforms into crispy, golden latkes that serve as the “bread” for our sandwich.
The beauty of this recipe lies in how basic ingredients come together to create something that feels indulgent and special, without requiring any fancy or hard-to-find items.
- 1 pound potatoes
- 1/2 cup finely chopped onion
- 2 garlic cloves, smashed
- 1 large egg, lightly beaten
- 1 tablespoon flour or matzo meal
- 1/2 teaspoon salt
- Fresh ground pepper
- Grapeseed, olive, or peanut oil for frying
- Lox or smoked salmon
- Sour cream
- Chives or green onions, chopped
- Chopped lettuce
When shopping for ingredients, try to select starchy potatoes like Russets, which make for crispier latkes with that perfect golden-brown exterior.
And while the recipe calls for lox or smoked salmon, you could absolutely customize your sandwiches with other proteins if seafood isn’t your thing.
The sour cream can also be swapped with Greek yogurt for a tangier, protein-packed alternative. Remember, the fresher your ingredients, the more vibrant your sandwich will taste—especially those chives that add the perfect finishing touch.
How to Make these Loaded Potato Latke Sandwiches
Making these loaded potato latke sandwiches starts with perfect, crispy latkes.
Begin by peeling 1 pound of potatoes and coarsely grating them directly into a large bowl of cold water. This essential soaking step helps remove excess starch, which is the secret to achieving that coveted crispiness. Let the potatoes soak for 1 to 2 minutes, then drain them thoroughly in a colander.
Now comes the most important part that many recipes skip—spread your grated potatoes, 1/2 cup finely chopped onion, and 2 smashed garlic cloves on a clean kitchen towel, roll it up, and wring out as much liquid as possible. The drier your potato mixture, the crispier your latkes will be. For professional-quality results, consider investing in a premium food processor that can uniformly grate ingredients for perfect texture every time.
Transfer your wrung-out potato mixture to a bowl and stir in 1 large beaten egg and 1/2 teaspoon of salt. The consistency here matters—if the mixture seems too runny, add a little of the 1 tablespoon flour or matzo meal to bind it. Conversely, if it’s too dry, a bit more egg will do the trick.
Heat a large skillet with enough grapeseed, olive, or peanut oil to cover the bottom plus a bit more. When the oil is hot but not smoking, spoon in the potato mixture and spread it into 3 or 4-inch rounds using the back of your spoon. Cook these golden discs over moderate heat until the undersides are walnut brown (not just beige)—about 5 minutes—then flip and cook the other side for another 5 minutes.
As you finish each batch, transfer the latkes to paper towels to drain, season with a touch more salt, and keep them warm in a 250°F oven on a wire rack set in a shallow baking pan.
For the sandwich assembly, take one perfectly crispy latke and spread it generously with sour cream on one side. Pile on your lox or smoked salmon, sprinkle with chopped chives or green onions for a fresh pop of color and flavor, and add some chopped lettuce for crunch.
Spread sour cream on another latke and place it on top, creating what the recipe playfully calls a “Double Down” sandwich. The contrast between the warm, crispy potato latkes and the cool, creamy toppings creates a truly satisfying bite that elevates the humble potato to gourmet status.
And remember, patience is key when frying the latkes—that deep golden-brown color is where all the flavor lives.
For faster, more consistent results when preparing the potato mixture, a high-end blender food processor will make quick work of grating the potatoes and onions to the perfect consistency.
Loaded Potato Latke Sandwiches Substitutions and Variations
While the classic latke sandwich is already a crowd-pleaser, you’ll find endless possibilities for customizing these crispy potato creations to suit your taste preferences or dietary needs.
For a dairy-free version, swap the sour cream with avocado spread or hummus. Not a fan of lox? Try thinly sliced roast beef, pastrami, or even tempeh for a vegetarian option.
You can also play with the seasonings in your latke batter—add dill, paprika, or even curry powder for an unexpected twist.
Can’t have regular potatoes? Sweet potatoes work beautifully, offering a slightly sweeter flavor profile that pairs wonderfully with apple butter and cinnamon.
What to Serve with Loaded Potato Latke Sandwiches
When you’ve created the perfect loaded potato latke sandwich, you’ll want equally delicious sides to round out your meal.
I like to keep things simple with a bright, crisp salad—think arugula with lemon vinaigrette for that peppery contrast to the rich latkes.
A cool cucumber and dill yogurt dip makes another fantastic companion, offering a reviving tang between bites of your savory sandwich.
For heartier appetites, a small bowl of matzo ball soup works beautifully.
Honestly, these sandwiches are quite filling on their own, but isn’t half the fun creating a spread that makes everyone’s eyes widen when they come to the table?
Final Thoughts
After experimenting with this loaded potato latke sandwich recipe, I’ve come to appreciate how it brilliantly reimagines traditional Jewish cuisine into a modern, handheld marvel.
The crispy, golden-brown potato pancakes serve as the perfect “bread” for this indulgent creation.
What I love most is the versatility. You can dress it up with fancy lox and crème fraîche for guests, or keep it simple with sour cream and chives for a quick lunch.
Can you imagine a more satisfying way to enjoy latkes?
The contrast of textures—crunchy exterior, soft interior, creamy toppings—creates a truly craveable sandwich worth sharing.
Much like how this recipe combines ingredients for maximum flavor, a classic ground beef meatloaf also brings together diverse elements like breadcrumbs, eggs, and vegetables for a hearty, satisfying meal.
For another comforting option that combines contrasting textures, try a creamy mac and cheese recipe that creates a rich sauce using eggs and evaporated milk.
