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.
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.