Instructions: 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.

SERVING SIZE: 1 SANDWICH

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