Spring delight sandwiches
Spring delight sandwiches recipe in the egg category
Recipe ingredients:
- 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 cottage cheese
- 2 tablespoons reduced fat mayonnaise
- 1/4 teaspoon salt, optional
- 4 hard cooked eggs, sliced
Recipe method:
- 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 375 degrees F 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 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.
Tags: spring, delight, sandwiches, recipe, egg, recipes, cooking