Moroccan-Style Potato and Egg Sandwiches

I spotted these sandwiches in Gourment magazine and couldn't resist making them. The original recipe called for Portugese rolls, but, for some reason, I had a hard time tracking those down around here. At one nearby bakery, the guy behind the counter responded with "what are those?" At Whole Foods, though, I found some really nice ciabata rolls.

The recipe itself is a cinch. Basically, hard boil enough eggs for everybody to have one. Sauté some sliced onion, potato, and cubanelle pepper. Then, when everything's done (vegetables are soft, eggs are cooked and quartered), stuff the sandwiches. First, hollow out the rolls. Then, make a bottom layer of two egg quarters. Pile some of the vegetables on top of the eggs. Top the sandwich off with two more egg quarters. We sprinkled a mix of cumin, cayenne and paprika on ours. Next time, we'll either mix that in as we layer the filling, or else we'll put them out on the table so we can add more when we get down to the bottom of the sandwich.

They made a great, quick breakfast, and they'd probably make a great brunch food, too.