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, .