Potato sandwiches

Ingredients:

• 4 medium Russet Burbank potatoes
• 2 cups small broccoli florets
• 6 slices of bacon
• 1 cup sour cream
• 0.5 cup chopped fresh chives
• 1 teaspoon white wine vinegar
• 4 slices of Muenster
• 4 slices of Jarlsberg cheese
• 3 tablespoons of vegetable oil
• Hot sauce, for serving

Preparation:

1. Pierce the potatoes with a fork. Place them on a microwave-safe plate and microwave until tender, about 15 minutes. Let them cool for 10 minutes, then gently flatten the potatoes with your hand to a thickness of about 2 cm. Cut each potato in half horizontally to create two slices of "bread." Season the cut sides with salt and black pepper.
2. Meanwhile, bring a medium saucepan of salted water to a boil. Add the broccoli and cook until bright green and tender, about 2 minutes. Drain and rinse with cold water to stop the cooking, then transfer to a paper towel-lined plate to drain.
3. In a large nonstick skillet over medium-high heat, cook the bacon, turning occasionally, until crisp, about 7 minutes. Transfer to paper towels to drain excess grease; break each slice of fried bacon in half.
4. Prepare sour cream with green onions:
   
   Combine sour cream, chives, vinegar, and 1/4 teaspoon salt in a food processor and process until smooth and pale green, about 1 minute. Transfer to a small bowl.
5. Assemble the sandwiches:
   
   Layer the Muenster, bacon, broccoli, and Jarlsberg on 4 potato halves, then top with the remaining potato halves. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the potato sandwiches and press them down with a heavy skillet.
6. Fry until golden brown and crispy, and the cheese is melted inside, 3-4 minutes per side. Season with salt and black pepper. Cut the sandwiches in half and serve with sour cream and hot sauce.