Title: Submarine Sandwich
Categories:
Yield: 100 Servings

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

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 (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.