· 4 uncut French rolls or baguettes, about 6 x 3 inches
· 1 package (10 oz.) frozen asparagus tips, cooked, drained
· 1 jar (2.5 oz.) sliced mushrooms, drained
· 1 jar (2.5 oz.) sliced pimientos, drained
· 1 cup (8 oz.) 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 minutes.
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.
SPRING DELIGHT SANDWICHES 89
