Mini Egg Salad Sandwiches with Rhodes Multi-Grain Rolls

It's a rare day for me to buy, let alone heartily recommend, a commercial food product. But since discovering these small multi-grain rolls from Rhodes, I'm hooked! Look for them in the freezer section, yes, they're Bake and Serve rolls! (Please know, this is NOT a sponsored post.)

~ Skip Straight to the Recipe ~

Cruising the Freezer Section

It was a lucky break, checking the frozen seafood section for lobster tails. Nope, no lobster tails, no hoped-for affordable lobster.

But right next door was a shelf of Rhodes frozen breads. My mother used to swear by Rhodes frozen bread loaves – a coup given that Mom was one of the world’s best bread bakers.

What caught my eye, however, was a tray of nine small multi-grain rolls. I walked through my mental gauntlet.

• Price? Check. The price was right, $2.29, just $.25 a roll.
• Ingredient list? Check. It starts off with stone-ground whole wheat flour and unbleached white flour. Sugar is the fourth ingredient (and the rolls do have a certain sweetness), but that’s followed by sunflower seeds, flax seeds and millet.
• Reasonable calories? Check.
• Convenience? Triple Check. Just throw the tray of still-frozen rolls into a hot oven. Twenty minutes later? Done. Hot rolls for dinner.
• Taste? Could frozen rolls taste good? I have to say, I think the taste and texture are excellent. There’s that slightly nutty edge that comes with whole-grain bread.

Sold!

Aren't they pretty? I love how you can actually see the sunflower seeds and flax seeds!

I’ve bought the rolls three times now and plan to keep a tray or two in the freezer all the time. They were a huge hit at my book club last week, stuffed with egg salad for three-bite but still-hearty sandwiches.

More Convenience Food Recommendations? Sure, we COULD make everything. But chances are, none of us do. What convenience foods would you recommend to other Kitchen Parade readers? Leave a comment, tell us what you love and why!

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MINI EGG SALAD SANDWICHES with RHODES MULTI-GRAIN ROLLS

Hands-on time: 15 minutes
Time to table: 30 minutes
Makes 9 small but substantial sandwiches

• 1 tray Rhodes Multi-Grain Rolls or another small roll

EGG SALAD
• 2 hard-cooked eggs (how to make Perfect Hard-Cooked Eggs every time)
• 2 tablespoons low-fat mayonnaise
• 1 tablespoon sweet relish, liquid drained off
• 1 teaspoon good mustard
• 2 tablespoons grated Swiss or mozzarella cheese
• Salt & pepper to taste

• Lettuce leaves, washed and patted dry

ROLLS Bake the rolls according to package instructions. Let cool, then slice in half and separate the individual rolls.

EGG SALAD Meanwhile, with a fork, mash the egg salad ingredients.

SANDWICHES Spread a spoonful of the egg salad mixture onto the bottom half of a roll, top with lettuce, then close with the top half of the roll.

ALANNA’s TIPS These sandwiches can be made ahead of time. Just cover and refrigerate. I was surprised that even two days later, the leftover sandwiches were still quite fresh. So long as the sandwiches can be kept chilled, they’d be great for picnics, road trips, etc. For planning purposes, allow about one cooked egg for two people.

NUTRITION INFORMATION
Per Sandwich including the roll: 113 Calories; 4g Tot Fat; 1g Sat Fat; 48mg Cholesterol; 163mg Sodium; 13g Carb; 1g Fiber; 3g Sugar; 5g Protein WEIGHT WATCHERS POINTS Old Points 2 & PointsPlus 3 & SmartPoints 3 & Freestyle 3

Per Roll 80 Calories; 2g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 95mg Sodium; 12g Carb; 1g Fiber; 2g Sugar; 3g Protein WEIGHT WATCHERS POINTS Old Points 2 & PointsPlus 2 & SmartPoints 2 & Freestyle 2

DISCLOSURE This is not a sponsored post. Rhodes has no idea who I am and I’ve never had any contact with the company. My Disclosure Promise

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Seasonal Cooking: This Same Week, Across the Years

Tender Pork Tenderloin Honey Mustard Chicken Moroccan Chicken Sole with Mushrooms & Onions Mango Chicken Salad Mango Lassi Red Quinoa Salad Your Way Mojito Strawberries Sunshine Orange Muffins Upside-Down Rhubarb Cheesecake

This Week, Elsewhere

Lobster Risotto from Trattoria Marcella
My Column in the St. Louis Post-Dispatch

Bourbon-Glazed Roasted Carrots
How to Eat More Vegetables, Tip #10 (Take a Chemistry Lesson)
A Veggie Venture

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Lots of Cooked Eggs on Hand? Here's How to Use Them Up!

(hover with a mouse for a description; otherwise click a photo to view the recipe)

~ more recipes using up cooked eggs ~

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Shop Your Pantry First

(helping home cooks save money on groceries)

~ cooked eggs ~

~ All Recipes, By Ingredient ~
~ How to Save Money on Groceries ~

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Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Quick Suppers are Kitchen Parade favorites and feature recipes easy on the budget, the clock, the waistline and the dishwasher. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. If you make this recipe, I'd love to know your results! Just leave a comment below.

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