| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Sandwiches, Ethnic |
4 |
Servings |
INGREDIENTS
| 2 |
|
10 oz pkgs French rolls |
| 1/4 |
c |
Mayonnaise |
| 1 |
tb |
Plus 1 teaspoon salad olive |
|
|
Juice |
| 4 |
|
1 oz slices fully cooked ham |
| 1/4 |
c |
Plus 2 tablespoons chopped |
|
|
Salad olives |
| 4 |
|
1 oz slices salami |
| 2 |
tb |
Ripe olives; chopped |
| 8 |
|
1 oz slices Mozzarella |
|
|
Cheese |
INSTRUCTIONS
NORMA WRENN NPXR56B
Split French rolls; place cut-side up on baking sheet. Combine mayonnaise
and olive juice; spread on each roll half. Place one slice ham on bottom
half of each roll; top with 1-1/2 tablespoons salad olives. Place one slice
salamai on top of olives. Place 2 slices Mozzarella cheese on each
remaining roll half.
Set all roll halves under broiler until cheese is melted and bubbly. Place
cheese halves on top of meat halves, and slice to serve. Yield 4 to 8
servings.
Source: Southern Living 1983 Annual Recipes
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“REMEMBER! Only _you_ can prevent forever fires!”