Italian style submarine s

100 Servings

Ingredients

Quantity Ingredient
4¼ pounds SALAMI SAUSAGE FZ
4¼ pounds BOLOGNA;SAUSAGE FZ
4¼ pounds HAM SECTIONED CURED
12 pounds CHEESE MOZZARELLA
200 slices TOMATOES FRESH
3 pounds LETTUCE FRESH
2 pounds ONIONS DRY
100 BUN HAMBGR 13OZ #102
24 ounces SALAD OIL; 1 GAL
1⅔ ounce OREGANO GROUND
8 ounces VINEGAR CIDER

Directions

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, .

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