From: Executive chef Joshua Humphrey, Sam & Harry's at Ranaissance Schaumburg, Hotel & Conference Center, Schaumburg, IL. Yield 6 servings.
5 lb. Idaho© russet potatoes, peeled
½ cup Dijon mustard
½ cup clover honey
1 sweet yellow onion, diced small, sautéed, chilled
6 egg yolks
½ cup all-purpose flour
½ cup butter, clarified
18 slices turkey breast
8 slices ham
18 slices Genoa salami
12 slices Gruyere cheese
Add potatoes to large pot of cold salted water. Bring to boil, 10 to 15 minutes. Cook until fork-tender, 20 to 25 minutes. Mash potatoes, chill.
In small bowl, whisk together mustard and honey. Reserve. In a large bowl, combine potatoes, onion, egg yolks and flour, mixing thoroughly.
On work surface lined with waxed paper, use spatula to form potato mixture into 12 square patties.
Heat generous amount of butter in large, nonstick frying pan over medium heat. Working in batches, transfer patties to pan and cook until golden-brown, about 5 minutes per side, adding more butter as needed. Lower heat; keep warm in uncovered pan.
In separate pan over high heat, sear turkey, ham and salami just until hot. Distribute meats evenly over 6 potato patties. Top each with 2 slices Gruyere; let cheese melt slightly, about 2 minutes. Top with remaining potato patties to make sandwiches. Serve warm with honey mustard on the side for dipping.