Sandwich of the Week: Fried Egg Sandwich with Potato and Romesco
Carbs + more carbs + fried egg = get in my belly
We test and taste every recipe we publish. While we collaborate with a lot of talented chefs, we adapt and tinker with everything in our test kitchen. (It smells really good in here). Our goal is to make sure every recipe works as well in your home kitchen as it does in ours. So go on, get cooking with confidence.
We're more than a little obsessed with sandwiches. Meat. Cheese. Veggies. Spreads. Good bread. The right combination can be a beautiful thing.
To prove how much we love them, we'll be bringing you a new sandwich idea every week.
Today, it's a toasted onion focaccia that's been slathered with leftover romesco (see the recipe), and then filled with crispy pan-fried potatoes, torn mint and a fried egg.
Bite in. Get messy. Fall in love.
Fried-Egg Sandwich with Potato and Romesco
Yield: 1 sandwich
Cook Time: 10 minutes
Total Time: 20 minutes
3 tablespoons extra virgin olive oil
1 medium Yukon potato, peeled, cut into ¼-inch rounds
8 mint leaves, torn
⅓ cup romesco (see our recipe)
1 4x6-inch piece onion focaccia, split, toasted
½ teaspoon lemon zest