Open-Face Sardine Sandwiches with Tangy Aioli
"Before she opened her iconic New York restaurant, Prune, Gabrielle Hamilton and I worked together in catering," says F&W's Grace Parisi. "Her signature dish, sardines on Triscuits (a cheap snack she ate in college), is both legendary and notorious. She taught me that it's OK--admirable, even--to cook the food you grew up eating."
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