Instructions: TEMPERATURE: 350 F. DEEP FAT

1. COMBINE SAUCE MIX AND COLD WATER; MIX UNTIL SMOOTH.

2. ADD BOILING WATER, STIRRING CONSTANTLY.

3. ADD OREGANO, BASIL, AND THYME; STIR WELL.

4. COOK OVER MEDIUM HEAT UNTIL SAUCE BOILS; SIMMER 1 MINUTE OR UNTIL THICKENED. SET ASIDE FOR USE IN STEP 6.

5. FRY STEAKS 5 TO 7 MINUTES OR UNTIL LIGHTLY BROWNED. COOL SLIGHTLY; CUT EACH EACH STEAK IN HALF DIAGONALLY.

6. SPLIT FRENCH ROLLS ALMOST THROUGH. SPREAD 1 OZ (2 TBSP-1-AA-LADLE)

SAUCE
ON BOTTOM HALF OF EACH ROLL. ADD 2 STEAK HALVES; LADLE 2 OZ (1/4 CUP-1-A LADDLE) SAUCE OVER STEAK HALVES.

7. SPRINKLE ABOUT 1 TBSP CHEESE OVER EACH SANDWICH; CLOSE TOP. SERVE IMMEDIATELY.

NOTE:

1. IN STEP 1 THROUGH 4, 2 1/2 RECIPES PIZZA SAUCE (RECIPE NO.

NOTE:

2. IN STEP 7, 1 LB 8 OZ MOZZARELLA CHEESE, SHREDDED MAY BE USED FOR PIZZA BLEND CHEESE.

SERVING SIZE: 1 SANDWICH

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