Recipe Box 2

            Ed's Favorites

                     By: Ed Henderson

                Floyds' Market
                        Sedan, Kansas

HOAGIE Sandwich

6     6"- 8"inch White Submarine Rolls or Steak Buns
6    slices of American Cheese (halved)
6    slices of Swiss Cheese    (halved)
1    slices of 3 Lunch meats; i.e.. Bologna, Salami, Chopped Ham,
        Pickle Pimento Loaf  (halved)
1    small to medium Onion (sliced and separated into rings)
1    small or half head Lettuce (shredded)
1    large Tomato sliced
      Dill Pickle chips
      Prepared Mustard

Cut sub rolls lengthwise in half leaving one edge connected. (If not already cut to length)
Cut lunch meats and cheeses in half.
Began building subs starting with layering and staggering the lunch meats
on the bottom portion of roll followed by staggering and layering cheeses.
Grab a hand full of shredded lettuce and form on top of cheese.
Layer two to three sliced of tomato on top of lettuce.
Place on some onion rings, followed by pickles.
Spread prepared mustard on lid or squeeze on top of pile.
Fold lid on top of sandwich.
 

Helpful Hint:    If packing for lunches; pack cheese, tomato, pickles and onions
                          in separate containers. This will prevent the sandwich from
                          becoming soggy. Put mustard on bottom half prior to placing meats.

Helpful Hint:    It is important when sending lunch meats for lunches a cool pack lunch box
                          system be used to prevent spoilage and possible health hazards.

Helpful Hint:    Left over lettuce and tomato? Serve as a salad with choice of salad dressing.