Frank's Recipes! Italian Style Submarine for 100

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Italian Style Submarine for 100

Servings: 100 Portions
Portions: 1 Sandwich Each

100 rolls (25 lb) French rolls (4 oz each)
300 slices (18 lb or 3 varieties 6 lb each) cold meat, thinly sliced (See Note 2)
200 slices (12 lb) Provolone cheese, thinly sliced
200 slices (10 lb) tomatoes, fresh, thinly sliced
3 lb. lettuce, fresh, trimmed, shredded
3 cups salad oil
1 cup vinegar
5 tablespoon oregano, ground
1 1/2 quart (2 lb) onions, dry, chopped

Cut rolls in half lengthwise. On bottom half of each roll, arrange 3 slices meat, 2
slices cheese, and 2 slices tomato. Sprinkle shredded lettuce over top. Mix salad oil
and vinegar; sprinkle over lettuce. If desired,5 tablespoon organo and 1 1/2 quart dry chopped
onions may be used. Combine oregano with salad oil and vinegar. Sprinkle salad oil
mixture and onions lightly on top. Cover with top half of roll.

NOTE:
25 lb French bread can be substituted for rolls. Cut each loaf in 4 pieces.

Suggested meats are sliced ham, salami, bologna.

11 lb 4 oz tomatoes A.P. will yield 10 lb sliced tomatoes.

4 lb lettuce A.P. will yield approximately 3 lb fresh, trimmed, shredded lettuce.