Triple Sandwich with Eggs, Bacon and Tomatoes
by Editorial Staff
Soulful triple egg sandwiches will satisfy the hunger of a large group at a noisy party or become a hearty breakfast for the whole family.
Ingredients
- Eggs (hard boiled) – 4 pcs.
- Whole wheat bread – 12 slices
- Bacon (fried) – 12 strips
- Tomatoes (cut into thin slices) – 2 pcs.
- Red onion (cut into thin rings) – 1/2 pc.
- Lettuce leaves (lettuce, romaine or others) – 4 pcs.
- Salt to taste
- Ground black pepper to taste
For the sauce: - Blue cheese (crumbled) – 1/2 cup
- Hot water – 1 tbsp
- Natural yogurt – 1/2 cup
- Light mayonnaise – 1/3 cup
- Worcestershire Sauce – 1 teaspoon
- Ground black pepper to taste
Directions
- Prepare the sauce. Pour hot water and cheese into a small bowl, knead well with a fork, and then add the remaining ingredients for the sauce, stir well, cover and refrigerate.
- Finely chop the eggs. In a small bowl, mix the cut eggs with 1/4 cup cheese sauce, season with salt and pepper to taste, and set the bowl aside.
- Brush 8 out of 12 slices of bread with about 1/2 cup cheese sauce. Place the fried bacon on 4 greased slices of bread and top with the tomato rings.
- On 4 dry slices of bread, put eggs and sauce, and top with salad leaves and onion rings. Place the last slices on the bacon and tomato slices. With the remaining 4 slices of bread greased with sauce, cover the egg sandwiches, sauce down. You can skewer the egg sandwiches with cherry tomato slices (if desired).
Bon appetit!
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