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4 uncut French rolls or baguettes, about 6 x 3 inches |
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1 package (10 oz.) frozen asparagus tips, cooked, drained |
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1 jar (2.5 oz.) sliced mushrooms, drained |
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1 jar (2.5 oz.) sliced pimientos, drained |
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1 cup (8 oz.) low-fat (1%) cottage cheese |
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2 tablespoons reduced-fat mayonnaise |
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1/4 teaspoon salt, optional |
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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. |
