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Sandwich of the Week: Fried Egg Sandwich with Potato and Romesco

Andy Baraghani

INGREDIENTS

1/2 tsp

Lemon, zest

8

Mint, leaves

1

Yukon potato, medium

1

Egg

3 tbsp

Olive oil, extra virgin

⅓ cup romesco (see our recipe)

1 4x6-inch piece onion focaccia, split, toasted

View Detailed Directions