Brioche with Prosciutto, Gruyère and Egg
“I love a good frisée salad,” says Suzanne Goin. “And of course I love toasted, buttery bread, with big slabs of melted cheese andprosciuttoand an egg on top.” Her sumptuous open-face sandwich, a staple at her A.O.C. wine bar since the place opened in Los Angeles in 2003, combines all her favorite things.Slideshow:Best Sandwiches in the U.S.
March 2013