Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN

1. COOK BEEF IN ITS OWN FAT UNTIL BEEF LOSES ITS PINK COLOR, STIRRING TO BREAK APART. DRAIN OR SKIM OFF EXCESS FAT.

2. ADD SOUP AND GRAVY BASE, PEPPER, OREGANO, GARLIC, AND CATSUP. MIX WELL;
BRING TO A SIMMER SET ASIDE FOR USE IN STEP 4.

3. SPLIT ROLLS IN HALF.

4. SPREAD 1/3 CUP (1-NO. 12 SCOOP) BEEF MIXTURE ON BOTTOM HALF OF EACH ROLL. PLACE 4 ONION RINGS, 8 PIECES SWEET PEPPER, 4 SLICES TOMATO, AND 2 1/2
SLICES CHEESE ON TOP OF BEEF MIXTURE.

5. SPRINKLE LIGHTLY WITH OREGANO.

6. TOP WITH OTHER HALF OF ROLL.

7. WRAP EACH SANDWICH IN FOIL; BAKE 20 MINUTES. SERVE HOT.

NOTE:

1. IN STEP 4: 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB THINLY SLICED
ONION RINGS; 3 LB 11 OZ FRESH SWEET PEPPERS A.P. WILL YIELD 3 LB PEPPER RINGS;
20 LB 4 OZ FRESH TOMATOES A.P. WILL YIELD 20 LB THINLY SLICED TOMATOES.

NOTE:

2. IN STEP 4, THINLY SLICED SWISS, CHEDDAR OR AMERICAN CHEESE MAY BE
USED.

NOTE:

3. IN STEP 4, 16 LB (3 GAL) MOZZARELLA CHEESE, SHREDDED OR PIZZA BLEND
CHEESE MAY BE USED.

SERVING SIZE: 1 SANDWICH

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