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Monday, September 29, 2008

Ham Stuffed French Rolls

2.00 cups cooked ham - finely chopped
2.00 hard-boiled eggs - finely chopped
2.00 tablespoons green onion - minced
2.00 tablespoons ripe olives - optional - chopped
1.00 teaspoon mustard
1.00 teaspoon sweet pickle relish
0.50 cup cheddar cheese - small cubes
0.33 cup mayonnaise
7.00 french rolls

Combine ham with eggs, onion, olives, mustard, relish, cheese, and mayonnaise. Cut off tops or one end of rolls, scoop out most of soft center. Fill with ham mixture. Replace top or end of roll. Place filled rolls in slow-cooking pot. Cover and heat on low for 2 to 3 hours. Rolls may be kept hot and served from the pot.

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