Ingredients
- 4 submarine rolls, White Soft Split Sarah Lee
- 8 slices Oscar Mayer™ Cotto salami
- 4 slices Oscar Mayer™ bologna
- 4 slices Oscar Mayer™ honey-roasted ham
- 4 slices Kraft™ American Cheese
- 1/4 onion, sliced sliver thin
- 1/2 ounce iceberg lettuce, shredded
- 2 tomatoes, sliced 1/8 inch thick
- 1 ounce banana pepper, yellow sweet mild banana pepper rings
- 1 dill pickle, whole sliced sliver thin
- 1 ounce French's™ yellow mustard
How to Make
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Step 1: Slice all of your veg; dill pickle, tomato, lettuce and onion. Layout your meats in a stack and slice them half. Slice your cheese in half.
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Step 2: Open the rolls without breaking the hinge of the bread. Squirt on the mustard in a V shape pattern across both the top and bottom bun.
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Step 3: TOP BUN: Place 4-6 pickle slivers on the top bun.
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Step 4: BOTTOM BUN: 4 salami halves. 2 bologna halves. 2 cheese slices. 2 ham halves. 4 tomato slices. Shredded lettuce. 4-8 pepper rings.
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Step 5: Carefully close the sandwich and wrap it in foil or plastic wrap and allow to sit either at room temperature or in the refrigerator, for 30 minutes.
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Step 6: Unwrap and serve!
We hope you enjoy this recipe!
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