Octopus Sandwich with Roasted Potato Cream and Parsley Sauce

Indulge in a unique sandwich featuring tender octopus, complemented by a creamy roasted potato spread and a vibrant parsley sauce. Perfect for seafood lovers looking for a gourmet twist on a classic sandwich.

Steps

1. Begin by preparing the roasted potato cream: Preheat your oven to 400°F (200°C). 2. Peel and chop the potato into small cubes, then toss with 1 tablespoon of olive oil, salt, and pepper. Roast in the oven for about 20-25 minutes until golden and tender. 3. In a bowl, mash the roasted potatoes and mix in the cream cheese until smooth. Set aside. 4. For the parsley sauce, blend the fresh parsley with the remaining olive oil, lemon juice, and a pinch of salt until smooth. 5. Grill or sear the octopus tentacle for 3-4 minutes on each side until heated through and slightly crispy. 6. To assemble, slice the sandwich roll and spread a generous layer of roasted potato cream on the bottom half. 7. Place the grilled octopus on top, drizzle with parsley sauce, and add cheese if desired. 8. Close the sandwich, slice in half, and enjoy your gourmet creation!

1 large octopus tentacle (cooked) 1 medium potato 2 tablespoons olive oil Salt and pepper to taste 2 tablespoons cream cheese 1 tablespoon fresh parsley (chopped) 1 teaspoon lemon juice 1 crusty sandwich roll Optional: slices of aged cheese (like manchego)