South-of-the-Border Sandwiches Recipe

South-of-the-Border Sandwiches Recipe
South-of-the-Border Sandwiches Recipe photo by Taste of Home
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South-of-the-Border Sandwiches Recipe

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My mom and her dear friend, Betty, came up with this recipe many years ago, and I'm still using it. Of course with sever kids in the family, Mom would have to double and sometimes triple the recipe.—Karen Byrd, Las Vegas, Nevada
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 hard-boiled large eggs, chopped
  • 1 tablespoon chopped green chilies
  • 1/3 cup salsa
  • 1 green onion, sliced
  • 2 tablespoons sliced ripe olives
  • Dash each salt, pepper and ground cumin
  • 1 cup shredded cheddar cheese
  • 4 French or submarine rolls, split

Directions

In a large bowl, combine the eggs, chilies, salsa, onion, olives and seasonings. Fold in cheese. Spoon 1/2 cup onto bottom of rolls. Replace tops; wrap each sandwich tightly in foil. Bake at 350° for 20 minutes. Yield: 4 servings.
Originally published as South-of-the-Border Sandwiches in Taste of Home February/March 1995, p11

Nutritional Facts

1 each: 705 calories, 20g fat (9g saturated fat), 136mg cholesterol, 1443mg sodium, 101g carbohydrate (9g sugars, 6g fiber), 26g protein.

  • 2 hard-boiled large eggs, chopped
  • 1 tablespoon chopped green chilies
  • 1/3 cup salsa
  • 1 green onion, sliced
  • 2 tablespoons sliced ripe olives
  • Dash each salt, pepper and ground cumin
  • 1 cup shredded cheddar cheese
  • 4 French or submarine rolls, split
  1. In a large bowl, combine the eggs, chilies, salsa, onion, olives and seasonings. Fold in cheese. Spoon 1/2 cup onto bottom of rolls. Replace tops; wrap each sandwich tightly in foil. Bake at 350° for 20 minutes. Yield: 4 servings.
Originally published as South-of-the-Border Sandwiches in Taste of Home February/March 1995, p11

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