Recipe for Submarine Sandwich with Maggie 
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Yield:
24
Ingredients:
Amount Ingredient
2 x heads romaine lettuce shredded
Olive oil to taste
Red wine vinegar to taste
Coarse salt to taste
Freshly-ground black pepper to taste
Dried oregano to taste
1 x Italian bread loaf with sesame seeds 3-foot
1 cup best-quality mayonnaise
3/4 lb oven-roasted turkey thinly sliced
3/4 lb baked ham thinly sliced
3/4 lb Genoa salami thinly sliced
3/4 lb soppressata salami thinly sliced
3/4 lb provolone cheese thinly sliced
4 lrg vine-ripened tomatoes thinly sliced
Instructions:
Instructions: Put shredded lettuce in a bowl, and drizzle lightly with oil and vinegar; season with salt, pepper, and oregano.

Using a sharp, serrated knife, cut bread in half lengthwise. With your hands, pull out the soft center from the bread. Using a spatula, spread mayonnaise evenly over each bread half.

On bottom bread half, evenly layer turkey, ham, Genoa salami, soppressata, provolone, and tomatoes. Add layer of lettuce. Top with remaining bread half. Cut sandwich into triangles, and secure with mini baseball pennants or toothpicks. Serve immediately, or chill until ready to serve.

This recipe yields 24 servings.

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