Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cooked ham; finely chopped |
| 2 larges | Eggs; hard-boiled, finely chopped |
| 2 tablespoons | Minced green onion |
| 2 tablespoons | Ripe olives; chopped |
| 1 teaspoon | Prepared mustard |
| ½ cup | Cheddar cheese; cubed |
| ⅓ cup | Mayonnaise |
| 6 larges | 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 pot.
NOTES : I haven't made this in the crock pot, but I made a double recipe and put them in a roasting pan, covered with foil and heated in a 350 deg oven for ½ hour. They made a terrific luncheon entree.
Recipe by: Crockery Cookery by Mabel Hoffman Posted to MC-Recipe Digest V1 #1024 by MAMacR <MAMacR@...> on Jan 20, 1998