4 uncut French rolls or baguettes, about 6 x 3 inches
1 (10-ounce) package frozen asparagus tips, cooked, drained
1 (2.5-ounce) jar sliced mushrooms, drained
1 (2.5-ounce) jar sliced pimientos, drained
1 cup cottage cheese
2 tablespoons mayonnaise
1/4 teaspoon salt, optional
4 large 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.
Serves 4.