Submarine Sandwich N.Sandwiches No.019
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|Yield: 100 Portions Each Portion: 1 Sandwich|
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|Pan Size: Temp.: |
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|French Bread | 25LB | | 1. Cut rolls in half lengthwise; |
|Dressings, Salad | 2LB | 1.00 Qrt | spread each half with Salad |
| | | | Dressing. |
|--------------------|----------|----------|-----------------------------------|
|Luncheon Meat, Loave| 18LB | | 2. On bottom half of each roll, |
|s, Dutch Loaf | | | arrange 3 slices of meat, |
|Cheese, American, Pa| 12LB | | 2 slices of cheese, and 2 |
|steurized Process | | | slices of tomato. |
|Tomatoes, Fresh | 10LB | | 3. Sprinkle shredded lettuce on |
|Lettuce | 3LB | | top. |
| | | | 4. Cover with top half of roll. |
| | | | 5. Serve immediately or |
| | | | refrigerate until ready to |
| | | | use. |
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NOTE: 1. In Step 1, 25 lb French Bread can be substituted for rolls.
In Step 4, cut each loaf in 4 pieces.
2. In Step 2, suggested meats are sliced ham, bologna and
salami.
3. In Step 2, American, Swiss or Cheddar cheese, or a combina-
tion of these can be used.
4. In Step 2, 10 lb 4 oz fresh tomatoes A.P. will yield 10 lb
sliced tomatoes and 3 lb 4 oz fresh lettuce will yield
3 lb trimmed, shredded lettuce.
VARIATION
1. ITALIAN STYLE SUBMARINE: In Step 1, omit Salad Dressing. In
Step 2 use 12 lb (200 slices) thinly sliced Provolone
cheese. In Step 3, mix 3 cups salad oil with 1 cup vinegar;
sprinkle over lettuce.
CONTINUED.
2. ITALIAN STLE SUBMARINE: CONTINUED: If desired, 1 oz (5 tbsp)
ground oregano and 2 lb (1 1/2 qt) thinly sliced dry onions
(2 lb 4 oz A.P.) may be used. Combine oregano with salad oil
and vinegar. In Step 3, sprinkle salad oil mixture and
onions lightly on top of lettuce. Follow Steps 4 and 5.