Saturday lunch – stuffed bread rolls

Preheat the oven to 180 ºC (350 ºF). Cut off the top of each bread roll and hollow them out, leaving an edge of about 1 cm all the way around. Reserve the pieces of bread. Brush the tops and the inside of the bread rolls with oil and place on a baking sheet. Heat in the oven until the bread rolls are crisp. Sauté the onion and garlic in oil until soft. Add the tomato and simmer until a purée is formed. Add mushroom soup, cream and bread pieces and simmer until the mixture is thick. Season to taste with salt and pepper and a pinch of sugar. Spoon the mixture into the hollowed-out bread rolls, sprinkle with cheese and place under the grill until the cheese has just melted. Replace the tops and serve.
Serves 8.