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FILLED FRENCH ROLLS

12 French rolls
1 lb. American cheese, grated
16 oz. ripe black olives, diced or
chopped
1 (8 oz.) can tomato sauce
1 (4 oz.) can green chilies, diced or
chopped
1/2 c. olive oil
2 tbsp. vinegar
4 hard-boiled eggs, chopped
3 sm. green onions, chopped finely
Dash of salt and pepper

Cut off tops of French rolls and scoop out centers, making the halves hollow like a little hollow boat and set aside. Mix all other ingredients together, and stuff rolls with mixture. Wrap each roll tightly in aluminum foil or waxed paper. Bake in slow 250 degree oven for 1/2 hour.

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