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Swedish Sandwich from a Summer Place

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“No, this is not a sandwich from the movie of the same title :). This is from _Best Scandinavian Cooking_ by Shirley Sarvis and Barbara Scott O'Neill, and it just sounds too yummy to pass up. I am posting my interpretation of the recipe; ie with the changes I am likely to make to "health" it up a bit.”

Ingredients Nutrition

  • 8 slices turkey bacon, cut crosswise into 1/4-inch strips (or vegetarian bacon!)
  • 2 cups potatoes, shredded
  • 2 large tomatoes, seeded and diced
  • 14 cup dill pickle, diced
  • 4 slices whole wheat bread
  • 2 tablespoons Smart Balance butter spread, melted (can be more or less)
  • 4 eggs
  • salt and pepper (to taste)
  • salad greens


  1. Cook bacon until crisp, then place on paper towels.
  2. Add potatoes to pan (add water or spray pan if not enough fat in pan); saute until golden brown and crisp.
  3. Add tomatoes, dill pickle, and bacon strips and continue to cook, stirring carefully, just until heated through.
  4. Meanwhile, toast bread and butter as desired. Place toast slices on 4 plates.
  5. Top each with 1/4 of the potato mixture and keep warm.
  6. Fry the eggs in butter or cooking spray and place one egg on top of each sandwich. Season with salt and pepper to taste.
  7. Garnish plates with salad greens and serve warm.

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