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1 cup smoked flaked fish
1 tablespoon finely chopped pimento-stuffed green olives
1 cup grated sharp Cheddar cheese
1/3 cup mayonnaise or salad dressing
1/4 teaspoon Worcestershire sauce
1/4 teaspoon garlic salt
1/8 teaspoon pepper
4 onion rolls Whole pimento-stuffed green olives (garnish)
This will make four servings. In a 2-quart bowl, combine all ingredients except onion rolls and garnish. Portion approximately 1/3 cup of fish mixture on bottom half of each roll. Cover with top half of roll. Wrap each sandwich in heavy-duty aluminum foil; place on grill about 5 inches from moderately hot coals. Heat 10 to 15 minutes or until cheese melts. Garnish with olive on a wooden pick.
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