Italian Style Submarine S

INGREDIENTS

INSTRUCTIONS

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 <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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