Bread roll fillings: Ham and egg

Pork
 
Recipe from: 1/25/1990 12:00:00 AM

 
 

Ingredients

 
  • 3
    eggs, hard-boiled
  • 4
    slices ham, cut into strips
  • 1
    small tomato, diced or sliced
  • 3
    black olives, stoned and halved (optional)
  • 30
    ml
    mayonnaise
  • salt
  • pepper
  • lettuce leaves
  • 6
    soft round bread rolls
  • 30
    ml
    melted butter
Servings: Change Serving
 
 

Method

 
Preheat the oven to 190 ºC (375 ºF). Slice the top off each bread roll and hollow it out, leaving a crust about 5 mm thick. Reserve the tops. Place the rolls on a greased baking sheet. Brush the insides of the rolls and the soft sides of the tops with melted butter. Combine all the ingredients and season to taste with the salt and pepper. Line the rolls with lettuce leaves and spoon the filling on top. Serves 6.
 

Read more on: bake  |  pork
 

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Tip of the day

 
Baobab leaves
African cooks use leaves from the massive baobab tree to thicken their stews. Like okra, the leaves give the dish a congealing texture that's characteristic of West African stews. Okra will give a similar effect if you can't find baobab leaves.
 

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