Sandwiches de Miga: Eggs and Roquefort Argentine Sandwich

Name: Sandwiches de Miga: Eggs and Roquefort Argentine Sandwich
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 double-decker sandwiches
Cuisine: argentinean
Ingredients: 6 eggs; 12 slices Argentine migas bread (sliced white bread, a couple days old, crusts removed can be used); 4 tablespoons mayonnaise; 3 tablespoons very soft Roquefort; Hot pepper sauce; Salt and pepper

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Total: 20 min

Prep: 5 min
Cook: 15 min

Yield: 4 double-decker sandwiches

Total: 20 min

Prep: 5 min
Cook: 15 min

Yield: 4 double-decker sandwiches

Ingredients

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6 eggs

12 slices Argentine migas bread (sliced white bread, a couple days old, crusts removed can be used)

4 tablespoons mayonnaise

3 tablespoons very soft Roquefort

Hot pepper sauce

Salt and pepper

Directions

In a 2-quart pot, place the eggs. Cover with water by 2 inches and salt the water liberally. Bring the water to a boil and then cover, turn off the heat, and let sit for 8 minutes.
Grate the hard boiled eggs on a cheese grater. In a small bowl, combine the eggs, mayonnaise, and cheese. Adjust the seasoning of the egg mixture with hot sauce, salt, and pepper, to taste. Layer bread with egg mixture and serve as double decker sandwiches.