Recipe - Italian Style Submarine S

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

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. NG1).

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.