Kayelle
Chef Extraordinaire
These are great for a group.
24 small French rolls
2lb. grated mild cheddar cheese
2 small cans chopped green chilies
2 small cans chopped black olives
2 small cans tomato sauce
1 large onion, finely chopped
6 chopped hard boiled eggs
salt to taste
2 Tbs. olive oil
Mix ingredients together and refrigerate overnight. Cut the French rolls in half and scoop out most of the soft bread. Fill each half with the mixture and put halves together. Wrap each sandwich in foil and bake for 30 min. at 300 degrees.
They can be frozen before baking if making for a large crowd.
24 small French rolls
2lb. grated mild cheddar cheese
2 small cans chopped green chilies
2 small cans chopped black olives
2 small cans tomato sauce
1 large onion, finely chopped
6 chopped hard boiled eggs
salt to taste
2 Tbs. olive oil
Mix ingredients together and refrigerate overnight. Cut the French rolls in half and scoop out most of the soft bread. Fill each half with the mixture and put halves together. Wrap each sandwich in foil and bake for 30 min. at 300 degrees.
They can be frozen before baking if making for a large crowd.
