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
Recipe from the Tasting Table Test Kitchen
Yield: 1 sandwich
Prep Time: 10 minutes
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
1. Heat two tablespoons of the olive oil in a medium skillet over medium-high heat. Add the potatoes and fry until both sides are crispy and golden brown, about 6 minutes. Transfer to a paper towel-lined plate to drain excess oil.
2. Heat the remaining tablespoon of olive oil in the skillet over medium-high heat. Crack the egg into the skillet, and fry until the whites are set and crispy around the edges and still underdone around the yolk, about 2 minutes.
3. To assemble, spread the romesco sauce over the bread slices, and then top with potatoes, egg, mint and lemon zest. Slice in half (if you like) and serve.