Italian Style Submarine S

Italian Style Submarine S Ingredients

4 1/4 lb SALAMI SAUSAGE FZ	2 lb ONIONS DRY
4 1/4 lb BOLOGNA;SAUSAGE FZ	100 BUN HAMBGR 13OZ #102
4 1/4 lb HAM SECTIONED CURED	24 oz SALAD OIL; 1 GAL
12 lb CHEESE MOZZARELLA	1 2/3 oz OREGANO GROUND
200 sl TOMATOES FRESH	8 oz VINEGAR CIDER
3 lb LETTUCE FRESH

Instructions for Italian Style Submarine S

1. CUT ROLLS IN HALF LENGTHWISE. 2. ON BOTTOM HALF OF EACH ROLL, ARRANGE 3 SLICES OF MEAT, 2 SLICES CHEESE, AND 2 SLICES TOMATO. 3. MIX SALAD OIL WITH VINEGAR; SPRINKLE OVER LETTUCE. IF DESIRED, CRUSHED OREGANO AND THINLY SLICED ONIONS MAY BE USED. COMBINE OREGANO WITH SALAD OIL AND VINEGAR. SPRINKLE OIL MIXTURE & ONIONS LIGHTLY ON TOP OF LETTUCE. 4. COVER WITH TOP HALF OF ROLL. 5. SERVE IMMEDIATELY OR REFRIGERATE UNITL READY TO USE. NOTE: 1. SEE GUIDELINES FOR SANDWICH PREPARATION (RECIPE NO. N-G-1). NOTE: 2. IN STEP 1, 25 LB FRENCH BREAD CAN BE USED FOR ROLLS. IN STEP 4, CUT EACH LOAF IN 4 PIECES. NOTE: 3. IN STEP 2, SUGGESTED MEATS ARE SLICED HAM, BOLOGNA, THURINGER, PICKLE AND PIMIENTO LOAF AND SALAMI. NOTE: 4. IN STEP 2, AMERICAN, SWISS OR CHEDDAR CHEESE, OR A COMBINATION OF THESE MAY BE USED. NOTE: 5. IN STEP 2, 10 LB 4 OZ FRESH TOMATOES A.P. WILL YIELD 10 LB THINLY SLICED TOMATOES AND 3 LB 4 OZ FRESH LETTUCE WILL YIELD 3 LB TRIMMED, SHREDDED LETTUCE. Recipe Number: N01901 SERVING SIZE: 1 SANDWICH From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Ham	Lettuce	Mozzarella	Onion
Oregano	Sausage	Tomato	Vinegar

for flavor and categorization

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