Name: Submarine Sandwich
Ingredients: 4 1/4 lb SALAMI SAUSAGE FZ; 4 1/4 lb BOLOGNA;SAUSAGE FZ; 4 1/4 lb HAM SECTIONED CURED; 10 1/3 lb CHEESE AMER/SLICE; 10 1/3 lb CHEESE MOZZARELLA; 10 lb TOMATOES FRESH; 3 lb LETTUCE FRESH; 100 ROLL SUBMARINE 20 OZ #108; 1 qt SALAD DRESSING #2 1/2

CATEGORY	CUISINE	TAG	YIELD
Dairy	French		100	Servings

INGREDIENTS

4 1/4	lb	SALAMI SAUSAGE FZ
4 1/4	lb	BOLOGNA;SAUSAGE FZ
4 1/4	lb	HAM SECTIONED CURED
10 1/3	lb	CHEESE AMER/SLICE
10 1/3	lb	CHEESE MOZZARELLA
10	lb	TOMATOES FRESH
3	lb	LETTUCE FRESH
100		ROLL SUBMARINE 20 OZ #108
1	qt	SALAD DRESSING #2 1/2

INSTRUCTIONS

1.  CUT ROLLS IN HALF LENGTHWISE; SPREAD EACH HALF WITH SALAD DRESSING.
2.  ON BOTTOM HALF OF EACH ROLL, ARRANGE 3 SLICES MEAT, 2 SLICES CHEESE,
AND 2
SLICES TOMATO.
3.  SPRINKLE SHREDDED LETTUCE ON TOP.
4.  COVER WITH TOP HALF OF ROLL.
5.  SERVE IMMEDIATELY OR REFRIGERATE UNTIL 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: N01900
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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