Spring Delight Sandwiches
Posted by: Tuddles Mon, 12 Apr 2004, at 6:39 p.m.
4 uncut French rolls or baguettes, about 6 x 3 inches
1 package (10 ounces) frozen asparagus tips, cooked, drained
1 jar (2.5 ounces) sliced mushrooms, drained
1 jar (2.5 ounces) sliced pimientos, drained
1 cup (8 ounces) low-fat (1%) cottage cheese
2 tablespoons reduced-fat mayonnaise
1/4 teaspoon salt, optional
4 hard-cooked eggs, sliced
Slice off tops of rolls at about 1-1/2 inches from bottom crust. With fork, pull
or scrape out insides of bottom pieces, leaving about 1/2-inch wall all around.
Reserve crumbs for another use. Place rolls and tops cut-side up on baking sheet
or in baking pan. Bake in preheated 375ºF oven until lightly toasted, about 10
In medium saucepan, cook asparagus according to package directions. Drain and
return to saucepan. Place cottage cheese, mayonnaise, and salt, if desired, in
blender container. Cover and blend at medium speed until smooth. Stir into
vegetables. Cover and cook over low heat, stirring occasionally, until heated
through. Gently stir in eggs. Spoon into toasted rolls. Serve filled rolls with
toasted tops alongside.
Makes 4 servings.